my shot at rendevous style dry ribs...pron

bigbevo76 · 11-07-2010, 09:07 PM

I have never been there to sample the originals but this is how I did my "dry" ribs

bigbevo76 · 11-07-2010, 09:09 PM

BBQ Grail · 11-07-2010, 09:39 PM

How about some written details on how you did them?

yelonutz · 11-07-2010, 09:44 PM

These are the ones I had there a little over a month ago. They spray them with a vinegar spritz then dump on the dry rub. I did not really care for them.
They were undercooked and very tough.
NUTZ

Louisiana Smoker · 11-08-2010, 06:29 AM

Your ribs look awesome. Way more juicy than the ones served at rendezvous. Locals do not eat there, its simply a restaurant for tourist.

landarc · 11-08-2010, 12:08 PM

I second BBQ Grail, I would like a little detail on what you did. I am interested in the concept. NUTZ, you are just picky, I was just told by a friend that they were the best ribs she has ever eaten.

deguerre · 11-08-2010, 02:15 PM

Quote:

Originally Posted by Louisiana Smoker

Your ribs look awesome. Way more juicy than the ones served at rendezvous. Locals do not eat there, its simply a restaurant for tourist.

This local will testify to that.

Quote:

Originally Posted by landarc

I second BBQ Grail, I would like a little detail on what you did. I am interested in the concept. NUTZ, you are just picky, I was just told by a friend that they were the best ribs she has ever eaten.

Nutz was NOT being picky.

And bigbevo! yours look way better than Vergo's ribs.

bigbevo76 · 11-08-2010, 03:46 PM

Sure...sorry I didnt leave many details last night.

I made the rub out of Steve Raichlen's RIB book, its his take on Rendezvous ribs.

Its mostly parprika, only one tbls of salt and no sugar of any kind. I guess this almost makes them "healthy"

. I just washed the ribs, patted them dry, took the silver skind off and put 'em on the void side of the old smokey. No rub or marinating beforehand.

I had a full chimney of Kingsford Competition charcoal on one side of the grill. It was about 350-400 on the voided side of the smokey.

After 30 mins I basted with a mix of 1cup water, 1cup white vinegar and 2 tbls of the rub. I repeated the basting at an hour.

After an hour on I moved them over above the coals and basted again every 5-10 minutes for about another half hour.

Took 'em off, let them rest about 5 minutes. Cut 'em up put them in a bowl and put the rub all over them. Tossed them in the bowl and served.

Wife can't get enough of these and they are by far the easiest of any ribs I have ever cooked.

pomah25 · 11-08-2010, 04:02 PM

They do look good!

yelonutz · 11-08-2010, 04:38 PM

Quote:

Originally Posted by landarc

I second BBQ Grail, I would like a little detail on what you did. I am interested in the concept. NUTZ, you are just picky, I was just told by a friend that they were the best ribs she has ever eaten.

Does this mean that I am no longer your friend?

NUTZ

---k--- · 11-08-2010, 04:42 PM

Looks good. I too am a fan of ribs served dry.

landarc · 11-08-2010, 04:48 PM

Quote:

Originally Posted by yelonutz

Does this mean that I am no longer your friend?

NUTZ

Are you now a she? Cause if you are, then I would have to say no. I am just noting that there seems to be a dichotomy between those of us who view BBQ as a reasonable lifestyle choice and those who think it is just whats for dinner.

Actually, I am inclined to trust your opinion over hers. Unless you are now a woman, in which case I would have to question your judgment pretty much completely.

yelonutz · 11-08-2010, 04:52 PM

LOL...gimme those baby back-baby back-baby back ribs! They have sold a hell of a lot more than I ever will. Has your friend tried a McRib? Her opinion of that would put this in perspective!!!

NUTZ

11-07-2010, 09:07 PM	#1
bigbevo76 Got Wood. Join Date: 07-21-10 Location: Austin, Texas	my shot at rendevous style dry ribs...pron I have never been there to sample the originals but this is how I did my "dry" ribs

11-07-2010, 09:39 PM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	How about some written details on how you did them? __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

11-07-2010, 09:44 PM	#4
yelonutz is one Smokin' Farker Join Date: 06-02-07 Location: Chico, Ca	These are the ones I had there a little over a month ago. They spray them with a vinegar spritz then dump on the dry rub. I did not really care for them. They were undercooked and very tough. NUTZ __________________ Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!! Last edited by yelonutz; 11-30-2010 at 11:40 PM..

11-08-2010, 12:08 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I second BBQ Grail, I would like a little detail on what you did. I am interested in the concept. NUTZ, you are just picky, I was just told by a friend that they were the best ribs she has ever eaten. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-08-2010, 04:42 PM	#11
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	Looks good. I too am a fan of ribs served dry. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

11-07-2010, 09:09 PM	#2
bigbevo76 Got Wood. Join Date: 07-21-10 Location: Austin, Texas

11-08-2010, 06:29 AM	#5
Louisiana Smoker Full Fledged Farker Join Date: 06-05-10 Location: Pineville LA	Your ribs look awesome. Way more juicy than the ones served at rendezvous. Locals do not eat there, its simply a restaurant for tourist.

11-08-2010, 03:46 PM	#8
bigbevo76 Got Wood. Join Date: 07-21-10 Location: Austin, Texas	Sure...sorry I didnt leave many details last night. I made the rub out of Steve Raichlen's RIB book, its his take on Rendezvous ribs. Its mostly parprika, only one tbls of salt and no sugar of any kind. I guess this almost makes them "healthy" . I just washed the ribs, patted them dry, took the silver skind off and put 'em on the void side of the old smokey. No rub or marinating beforehand. I had a full chimney of Kingsford Competition charcoal on one side of the grill. It was about 350-400 on the voided side of the smokey. After 30 mins I basted with a mix of 1cup water, 1cup white vinegar and 2 tbls of the rub. I repeated the basting at an hour. After an hour on I moved them over above the coals and basted again every 5-10 minutes for about another half hour. Took 'em off, let them rest about 5 minutes. Cut 'em up put them in a bowl and put the rub all over them. Tossed them in the bowl and served. Wife can't get enough of these and they are by far the easiest of any ribs I have ever cooked.

11-08-2010, 04:02 PM	#9
pomah25 Full Fledged Farker Join Date: 04-03-09 Location: Chesapeake, VA	They do look good!

11-08-2010, 04:52 PM	#13
yelonutz is one Smokin' Farker Join Date: 06-02-07 Location: Chico, Ca	LOL...gimme those baby back-baby back-baby back ribs! They have sold a hell of a lot more than I ever will. Has your friend tried a McRib? Her opinion of that would put this in perspective!!! NUTZ __________________ Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!!

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