Ribs in a hour and half???

Big Daddy · Posted: Sun Aug 22 10 9:47 am Post subject: Ribs in a hour and half???

That's what this place told me and I ate um' and they were good but a hour and half ribs over charcoal? I don't know, I'm wondering if somebody ain't par boiling?

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jayskynr · Joined: 20 Jul 2010 Posts: 9 Location: Memphis, TN

trust me they are not par boiling.
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SoEzzy · Posted: Sun Aug 22 10 10:42 am Post subject:

Direct heat you can do ribs on a Weber Kettle in that sort of time!
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Big Daddy · Posted: Mon Aug 23 10 4:37 am Post subject:

I'll have try it cause I've cooked lots of ribs in my time but never over high heat in a short period of time. All I've cooked were low temp and at least 4 hours anything less and they are tough! We will see.
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Pit Boss · Posted: Mon Aug 23 10 5:17 am Post subject:

You're in NC, you should understand the fundamentals of direct heat cooking. Look at cooking a hog in NC and cooking one, or just one of it's parts, elsewhere. Most folks smoke a pork butt for 10-14 hours...whereas in North Carolina we can have the whole dang hog done in 6 hours. Direct heat...that's where it's at.
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BBQMAN · Posted: Mon Aug 23 10 9:05 am Post subject:

Never been there, but that place is definitely on my "bucket list" of joints to try in the BBQ world.
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Big Daddy · Posted: Mon Aug 23 10 9:31 am Post subject:

Big Daddy · Posted: Mon Aug 23 10 9:33 am Post subject:

Rayzer · Posted: Tue Aug 24 10 5:12 am Post subject:

So when you're talking direct heat, how close are the ribs to the fire? A UDS is essentially direct heat, correct?
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SoEzzy · Posted: Tue Aug 24 10 10:15 am Post subject:

Rendezvous ribs are cooked 3 - 6" above the fire, on a UDS you are looking at often 3 times as much 22 -24" both are direct heat, but you can leave th eribs on a UDS for 3 s 4 hours and they will not be burnt, 3 -- 4 hours on a grill will leave you with charcoal!
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Rayzer · Posted: Thu Aug 26 10 1:40 am Post subject:

thanks SoEzzy.. That's what I thought.
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Jo Jo · Posted: Fri Oct 01 10 2:26 am Post subject:

My brother and I ate at Rendevouz when we were there 4th of July weekend for a little mancation. To me the ribs were a little dry but the sides were good. Went to the Pig on Beale one night about 11:00 and had some of the best ribs I've ever eaten. Our waitress on the other hand was more suited for a job at the DMV.
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Poppa's PTL Club · Posted: Sat Oct 02 10 12:09 am Post subject:

You can certainly get them done in that amount of time; the questions is whether or not they are any good. I ate there a couple of years ago and was singularly unimpressed (I thought they were very tough and no noticeable smoke note in the flavor).
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frankenfab · Joined: 07 Sep 2008 Posts: 9 Location: Arkansas