Rendezvous Ribs Recipe: Ribs in a Hurry

[WhiskerBiscuit]

My chef friend has raved about Rendezvous in Memphis. While it ain’t BBQ, they must be doing something right to pack a 700 seater for several shifts. Has anyone tried something like this grilled baby back method before? I’m doing a smoke tomorrow and am thinking of freezing one of the racks and trying this out in a couple of weeks.

 

[JLeonard]

They're good. I've had them. And that place does rock every time the door is open.

 

[TNJAKE]

Yep rendezvous has some good eats. I have some of their sauce and a bottle of rib rub right now

 

[Inscrutable]

When we were in Memphis couldn’t get there until Sunday - but closed Sundays ... Had to eat at Central twice ... we all have our cross to bear

 

[thirdeye]

I've had this style of ribs at rib competitions, frankly they are well suited for a restaurant because the cook time is 60 to 75 minutes, and because the fire is so hot, there is not really any smoke time. I can see why they are popular, but you need to try them yourself and see what you think.

This method works much better on loin ribs, than belly ribs.... and you need a hot fire, like 400*+. You also need distance from the coals, so I used my drum so I had about 30" from the coals to the ribs. Rendezvous does not pull the membrane, and they stack them in still partially frozen. The process sort of cooks the membrane off. You baste often with a tomato/vinegar mop, but have some water spray handy to kill flare-ups.

 

[Smkryng]

I think Rendezvous ribs are okay but I’ve had a lot better. Not saying they’re bad cause they weren’t but I think a lot of what makes them pack the house is the experience of going for one, and for two they have a pretty good deal going with the line in an alley that just happens to have all that charcoal smoke vented into it from the kitchen down below. After an hour in line smelling that and they could probably serve old boot leather and get away with it.