Memphis Style? Rendezvous Ribs

Paulmark · 09-11-2010, 03:08 PM

I was watching BBQ show that featured the Rendezvous ribs in Memphis. Anybody out there do them this way?
It looks like they do them over charcoal, direct heat, mop with a vinegar solution. They said cook for an hour and a half. Take them off dust with a Greek inspired dry rub, including but not limited to; S&P, oregano, garlic , cayenne, chili powder, paprika, maybe lemon pepper?, then a final mop of what looked like maybe a thin tomato based sauce. Anybody been there, or tried this style? I’m not a huge fan of having ribs so tender that they fall off the bone super easy. I mean when I cook and foil them, I get very good reviews but I want to try something different. Thanks all.

OBTW. They do what they call loin ribs, they said these are not baby backs?

Saiko · 09-11-2010, 03:33 PM

Steven Raichlen did his version of Rendevous ribs on his show one time. He may have a link somewhere but I haven't looked. The funny part was when he tasted the ribs, you could tell they were little too tough, he had to work a little bit to take a bite. Then he commented how tender they were.

BBQ Bandit · 09-11-2010, 03:39 PM

Quote:

Originally Posted by Saiko

Steven Raichlen did his version of Rendevous ribs on his show one time. He may have a link somewhere but I haven't looked. The funny part was when he tasted the ribs, you could tell they were little too tough, he had to work a little bit to take a bite. Then he commented how tender they were.

Also detailed in his book "Ribs, Ribs, Outrageous Ribs" (pages 62-65)

mmmmeat · 09-11-2010, 03:39 PM

ask Deguerre, he's a memphisite...or what ever ya call em.... anyways he sent me out some of the rendezvous rub in the last trading round, it's some good stuff!!!

Paulmark · 09-11-2010, 04:09 PM

Thanks all, I found this site that quotes Raichlen's recipe, thanks again.

http://newsgroups.derkeiler.com/Arch.../msg00462.html

Braddog · 09-11-2010, 04:16 PM

I was there last fall. They're definitely not "fall off the bone" kind of ribs. They are very, very dry and chargrilled. So they're chewy. Not my kind of ribs, but if you're in Memphis you have to try them.

Cheers,
Braddog

BBQ Bandit · 09-11-2010, 04:32 PM

Quote:

Originally Posted by Paulmark

Thanks all, I found this site that quotes Raichlen's recipe, thanks again.

http://newsgroups.derkeiler.com/Arch.../msg00462.html

Yup... that's the stuff.

Dave Russell · 09-11-2010, 05:41 PM

Quote:

Originally Posted by Braddog

I was there last fall. They're definitely not "fall off the bone" kind of ribs. They are very, very dry and chargrilled. So they're chewy. Not my kind of ribs, but if you're in Memphis you have to try them.

Cheers,
Braddog

Never heard anyone say there was much to 'em, so no, I'll pass next time in Memphis. It's not the bbq town it's cracked up to be, but there's some decent food there.

Louisiana Smoker · 09-11-2010, 05:45 PM

Those of us that live(ed) in Memphis know that Rendezevous is a tourist place. The servers make some serious bank and they are less than friendly. THe ribs are tough and over priced.

Paulmark · 09-11-2010, 05:55 PM

Quote:

Originally Posted by Louisiana Smoker

Those of us that live(ed) in Memphis know that Rendezevous is a tourist place. The servers make some serious bank and they are less than friendly. THe ribs are tough and over priced.

Thanks again, I'm kind of rethinking this whole thing now, thinking of wrapping them for 20 or 30 minutes.

Mitch · 09-11-2010, 06:40 PM

They cook em hot and shake on rub before serving. Not my style. I'm a Corkey's or Cozy Corner guy.

Dave Russell · 09-11-2010, 10:08 PM

Quote:

Originally Posted by Mitch

They cook em hot and shake on rub before serving. Not my style. I'm a Corkey's or Cozy Corner guy.

Next time in town I want to try maybe the cornish hens at CC and some pork shoulder from the 3 Little pigs.

MOS95B · 09-11-2010, 10:20 PM

Grilled ribs are, in my understanding, the reason so many people think ribs need to be boiled first. "Makes 'em tender"

So does kicking back and actually letting them cook nice an slow, you ignorant son of a...

but I digress....

CivilWarBBQ · 09-12-2010, 02:40 PM

I disagree that Memphis is not a BBQ Mecca - there is a lot of GREAT Que there, but there is some not so good too. Though it is definitely a tourist trap, I'll give Rendezvous credit for one thing: they don't call their ribs barbecue, which is accurate.

My favorite place in Memphis for dry ribs is the Bar-B-Q Shop on Madison. Tender and tasty with no sauce needed!

Mister Bob · 09-12-2010, 02:56 PM

I've been to Memphis a couple of times and was totally unimpressed with the ribs at The Rendezvous. The flavor was OK but they were dry and tough. Just about everywhere I went in Memphis, I thought the ribs were better. A couple of my personal favorites were Central BBQ and The BBQ Shop.

This might start a little controversy here, but I've also been to been to Kansas City, and I liked the BBQ I had at Gates, Arthur Bryant's and Oklahoma Joe's better than anything I had in Memphis. Some day I'll do a BBQ tour of the country to sample the 'que from some of the other places that claim to make the best BBQ. A tough job, but somebody has to do it!

09-11-2010, 03:08 PM	#1
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA Downloads: 0 Uploads: 0	Memphis Style? Rendezvous Ribs I was watching BBQ show that featured the Rendezvous ribs in Memphis. Anybody out there do them this way? It looks like they do them over charcoal, direct heat, mop with a vinegar solution. They said cook for an hour and a half. Take them off dust with a Greek inspired dry rub, including but not limited to; S&P, oregano, garlic , cayenne, chili powder, paprika, maybe lemon pepper?, then a final mop of what looked like maybe a thin tomato based sauce. Anybody been there, or tried this style? I’m not a huge fan of having ribs so tender that they fall off the bone super easy. I mean when I cook and foil them, I get very good reviews but I want to try something different. Thanks all. OBTW. They do what they call loin ribs, they said these are not baby backs? __________________ Green Weber Performer w/S.S rotisserie ring/ECB/18.5WSM/Red thermapen/Maverick ET-73

09-11-2010, 03:33 PM	#2
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	Steven Raichlen did his version of Rendevous ribs on his show one time. He may have a link somewhere but I haven't looked. The funny part was when he tasted the ribs, you could tell they were little too tough, he had to work a little bit to take a bite. Then he commented how tender they were. __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

09-11-2010, 03:39 PM	#4
mmmmeat is One Chatty Farker Join Date: 10-21-09 Location: Sierra Vista, Arizona Downloads: 0 Uploads: 0	ask Deguerre, he's a memphisite...or what ever ya call em.... anyways he sent me out some of the rendezvous rub in the last trading round, it's some good stuff!!! __________________ Til next time, chew carefully, and dont let your meat loaf! GRUNTER UG GROGG MY BLOG Facebookin it! Avatar created by i really wish i remember, but they got skillZ

09-11-2010, 04:09 PM	#5
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA Downloads: 0 Uploads: 0	Thanks all, I found this site that quotes Raichlen's recipe, thanks again. http://newsgroups.derkeiler.com/Arch.../msg00462.html __________________ Green Weber Performer w/S.S rotisserie ring/ECB/18.5WSM/Red thermapen/Maverick ET-73

09-11-2010, 04:16 PM	#6
Braddog Full Fledged Farker Join Date: 10-19-08 Location: St. Louis, MO Downloads: 0 Uploads: 0	I was there last fall. They're definitely not "fall off the bone" kind of ribs. They are very, very dry and chargrilled. So they're chewy. Not my kind of ribs, but if you're in Memphis you have to try them. Cheers, Braddog __________________ http://www.grillandbarrel.com Backwoods Pro Jr. Backwoods Fatboy (sold) Large Big Green Egg Bubba Keg

09-11-2010, 05:45 PM	#9
Louisiana Smoker Full Fledged Farker Join Date: 06-05-10 Location: Pineville LA Downloads: 0 Uploads: 0	Those of us that live(ed) in Memphis know that Rendezevous is a tourist place. The servers make some serious bank and they are less than friendly. THe ribs are tough and over priced.

09-11-2010, 06:40 PM	#11
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE Downloads: 0 Uploads: 0	They cook em hot and shake on rub before serving. Not my style. I'm a Corkey's or Cozy Corner guy.

09-11-2010, 10:20 PM	#13
MOS95B is one Smokin' Farker Join Date: 05-05-09 Location: Robbinsdale, MN Downloads: 0 Uploads: 0	Grilled ribs are, in my understanding, the reason so many people think ribs need to be boiled first. "Makes 'em tender" So does kicking back and actually letting them cook nice an slow, you ignorant son of a... but I digress.... __________________ John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!

09-12-2010, 02:40 PM	#14
CivilWarBBQ is One Chatty Farker Join Date: 08-08-07 Location: Cartersville, GA Downloads: 0 Uploads: 0	I disagree that Memphis is not a BBQ Mecca - there is a lot of GREAT Que there, but there is some not so good too. Though it is definitely a tourist trap, I'll give Rendezvous credit for one thing: they don't call their ribs barbecue, which is accurate. My favorite place in Memphis for dry ribs is the Bar-B-Q Shop on Madison. Tender and tasty with no sauce needed!

09-12-2010, 02:56 PM	#15
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	I've been to Memphis a couple of times and was totally unimpressed with the ribs at The Rendezvous. The flavor was OK but they were dry and tough. Just about everywhere I went in Memphis, I thought the ribs were better. A couple of my personal favorites were Central BBQ and The BBQ Shop. This might start a little controversy here, but I've also been to been to Kansas City, and I liked the BBQ I had at Gates, Arthur Bryant's and Oklahoma Joe's better than anything I had in Memphis. Some day I'll do a BBQ tour of the country to sample the 'que from some of the other places that claim to make the best BBQ. A tough job, but somebody has to do it! __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

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