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Big Daddy BBQ Fan
Joined: 04 Jun 2005 Posts: 111 Location: Wake County, NC
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Posted: Sun Aug 22 10 9:47 am Post subject: Ribs in a hour and half??? |
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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?
 _________________ Let's smoke sumpin' |
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jayskynr
Joined: 20 Jul 2010 Posts: 9 Location: Memphis, TN
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Posted: Sun Aug 22 10 10:28 am Post subject: |
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trust me they are not par boiling. _________________ Current Team : Porkaholics Anonymous
Former team : Dixie Rooters Championship Cooking Team |
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SoEzzy Site Admin

Joined: 13 Oct 2006 Posts: 13185 Location: SLC, UT
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Posted: Sun Aug 22 10 10:42 am Post subject: |
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Direct heat you can do ribs on a Weber Kettle in that sort of time! _________________ Here's a change Robert.
I still work here! |
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Big Daddy BBQ Fan
Joined: 04 Jun 2005 Posts: 111 Location: Wake County, NC
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Posted: Mon Aug 23 10 4:37 am Post subject: |
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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. _________________ Let's smoke sumpin' |
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Pit Boss BBQ Super Pro

Joined: 04 Sep 2008 Posts: 2321 Location: Mt. Pleasant, South Carolina
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Posted: Mon Aug 23 10 5:17 am Post subject: |
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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. _________________ Somewhere in Kenya...a village is missing their idiot. |
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BBQMAN BBQ Super All Star

Joined: 13 Jun 2005 Posts: 15475 Location: Florida
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Posted: Mon Aug 23 10 9:05 am Post subject: |
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Never been there, but that place is definitely on my "bucket list" of joints to try in the BBQ world. _________________ BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Big Daddy BBQ Fan
Joined: 04 Jun 2005 Posts: 111 Location: Wake County, NC
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Posted: Mon Aug 23 10 9:31 am Post subject: |
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Pit Boss wrote: | 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. |
I know Pitt Boss, I was just trying to figure this one out.  _________________ Let's smoke sumpin' |
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Big Daddy BBQ Fan
Joined: 04 Jun 2005 Posts: 111 Location: Wake County, NC
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Posted: Mon Aug 23 10 9:33 am Post subject: |
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BBQMAN wrote: | Never been there, but that place is definitely on my "bucket list" of joints to try in the BBQ world. |
BBQMAN, you need to try it cause it is sum kinda good. I moved my son there a few weeks back to college and we had to try it after all I had heard. _________________ Let's smoke sumpin' |
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Rayzer BBQ Pro

Joined: 13 Jun 2010 Posts: 647 Location: Boylston, MA
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Posted: Tue Aug 24 10 5:12 am Post subject: |
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So when you're talking direct heat, how close are the ribs to the fire? A UDS is essentially direct heat, correct? _________________ Brinkman Upright
Brinkman Offset
Masterbuilt Electric Smoker
Weber Kettle
Liar #34. Honest! |
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SoEzzy Site Admin

Joined: 13 Oct 2006 Posts: 13185 Location: SLC, UT
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Posted: Tue Aug 24 10 10:15 am Post subject: |
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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! _________________ Here's a change Robert.
I still work here! |
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Rayzer BBQ Pro

Joined: 13 Jun 2010 Posts: 647 Location: Boylston, MA
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Posted: Thu Aug 26 10 1:40 am Post subject: |
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thanks SoEzzy.. That's what I thought. _________________ Brinkman Upright
Brinkman Offset
Masterbuilt Electric Smoker
Weber Kettle
Liar #34. Honest! |
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Jo Jo BBQ Fan
Joined: 29 Sep 2010 Posts: 340 Location: Loganville, Ga.
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Posted: Fri Oct 01 10 2:26 am Post subject: |
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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. _________________ "Blood makes you a relative. BBQ makes you family!
Southern Q Smoker
Kamado Joe classic
Deep South GC 48 |
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Poppa's PTL Club BBQ Super Pro

Joined: 13 Sep 2007 Posts: 1578 Location: Lawrenceville, GA
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Posted: Sat Oct 02 10 12:09 am Post subject: |
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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). _________________ I likes to eat 'da pig!
Acts 11:5-9 |
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frankenfab
Joined: 07 Sep 2008 Posts: 9 Location: Arkansas
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Posted: Thu Mar 23 17 7:48 am Post subject: |
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SoEzzy wrote: | Direct heat you can do ribs on a Weber Kettle in that sort of time! |
You sure can! I love the charcoal ribs ala Rendezvous. I just got a Webber kettle to compliment my PK (portable kitchen). I timed myself on one batch of ribs, and it was 1.5 hours.
I leave the membrane on. I like the crunch, and it holds in moisture. I know they are really starting to cook when I see juice bubbling under the membrane.
For the 1.5 hour version, I cut the slabs of baby backs in half, and tend them very carefully, cooking a side till it is about to get a burn spot, then flip, rotate, turn to get an even char. Then rest on the off side for 15-20 min.
I just got tired of fall off the bone ribs. Charcoal are my favorite. _________________ I don't do liquid smoke. |
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