The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-11-2010, 03:08 PM   #1
Paulmark
is One Chatty Farker
 
Paulmark's Avatar
 
Join Date: 08-05-09
Location: Stockton CA
Downloads: 0
Uploads: 0
Default 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
Paulmark is offline   Reply With Quote


Unread 09-11-2010, 03:33 PM   #2
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Downloads: 0
Uploads: 0
Default

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.
__________________
“If you don’t know who I am, then maybe your best course would be to tread lightly.”


For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm
Saiko is offline   Reply With Quote


Thanks from:--->
Unread 09-11-2010, 03:39 PM   #3
BBQ Bandit
Babbling Farker

 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Saiko View Post
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)
__________________
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote


Thanks from:--->
Unread 09-11-2010, 03:39 PM   #4
mmmmeat
is One Chatty Farker

 
mmmmeat's Avatar
 
Join Date: 10-21-09
Location: Sierra Vista, Arizona
Downloads: 0
Uploads: 0
Default

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
mmmmeat is offline   Reply With Quote


Thanks from:--->
Unread 09-11-2010, 04:09 PM   #5
Paulmark
is One Chatty Farker
 
Paulmark's Avatar
 
Join Date: 08-05-09
Location: Stockton CA
Downloads: 0
Uploads: 0
Default

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
Paulmark is offline   Reply With Quote


Unread 09-11-2010, 04:16 PM   #6
Braddog
Full Fledged Farker

 
Join Date: 10-19-08
Location: St. Louis, MO
Downloads: 0
Uploads: 0
Default

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
__________________
[URL="http://www.grillandbarrel.com"]http://www.grillandbarrel.com[/URL]

Backwoods Pro Jr.
Backwoods Fatboy (sold)
Large Big Green Egg
Bubba Keg
Braddog is offline   Reply With Quote


Thanks from:--->
Unread 09-11-2010, 04:32 PM   #7
BBQ Bandit
Babbling Farker

 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Paulmark View Post
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.
__________________
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote


Thanks from:--->
Unread 09-11-2010, 05:41 PM   #8
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Braddog View Post
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.
Dave Russell is offline   Reply With Quote


Thanks from:--->
Unread 09-11-2010, 05:45 PM   #9
Louisiana Smoker
Full Fledged Farker
 
Join Date: 06-05-10
Location: Pineville LA
Downloads: 0
Uploads: 0
Default

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.
Louisiana Smoker is offline   Reply With Quote


Thanks from: --->
Unread 09-11-2010, 05:55 PM   #10
Paulmark
is One Chatty Farker
 
Paulmark's Avatar
 
Join Date: 08-05-09
Location: Stockton CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Louisiana Smoker View Post
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.
__________________
Green Weber Performer w/S.S rotisserie ring/ECB/18.5WSM/Red thermapen/Maverick ET-73
Paulmark is offline   Reply With Quote


Unread 09-11-2010, 06:40 PM   #11
Mitch
is One Chatty Farker
 
Mitch's Avatar
 
Join Date: 10-22-07
Location: Lincoln NE
Downloads: 0
Uploads: 0
Default

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


Thanks from:--->
Unread 09-11-2010, 10:08 PM   #12
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Mitch View Post
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.
Dave Russell is offline   Reply With Quote


Thanks from:--->
Unread 09-11-2010, 10:20 PM   #13
MOS95B
is one Smokin' Farker
 
MOS95B's Avatar
 
Join Date: 05-05-09
Location: Robbinsdale, MN
Downloads: 0
Uploads: 0
Default

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!
MOS95B is offline   Reply With Quote


Thanks from: --->
Unread 09-12-2010, 02:40 PM   #14
CivilWarBBQ
is One Chatty Farker
 
CivilWarBBQ's Avatar
 
Join Date: 08-08-07
Location: Cartersville, GA
Downloads: 0
Uploads: 0
Default

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!
CivilWarBBQ is offline   Reply With Quote


Thanks from:--->
Unread 09-12-2010, 02:56 PM   #15
Mister Bob
Babbling Farker

 
Mister Bob's Avatar
 
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0
Default

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

http://TheHogBlog.com
Mister Bob is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Best Ribs Ever! - Chris Lilly Memphis Dry Rub Ribs - Sorry no prOn Pappy Q-talk 20 10-03-2011 01:36 PM
Memphis style sauce ZILLA Q-talk 15 03-06-2010 09:41 PM
Rendezvous-style Rub LT72884 Q-talk 39 05-12-2009 08:03 PM
Texas Monthly: Memphis Style Pork BBQ Grail Q-talk 4 03-08-2008 09:22 AM
Memphis Style BBQ Sauce ... interested in learning more Q_Egg Q-talk 17 09-24-2006 01:50 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:39 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts