BBQ Ribs + Pulled Pork Shoulder
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Not eligible for shipping to CanadaIndulge in one slab of Charlie Vergo’s Rendezvous’ world-famous ribs—with about 12-14 rib bones on each slab—and one 2-pound tub of pulled pork shoulder—enough shoulder to make 6-8 sandwiches. You’ll also receive a bottle of world-famous Rendezvous Barbecue Sauce, a jar of Rendezvous’ iconic Rib Seasoning, and a bag of BBQ popcorn!
Located down an alley in the heart of Memphis, Tennessee, Charlie Vergos’ Rendezvous is dry-rub barbecue heaven. In 1948, Charlie Vergos cleaned out his diner’s basement, discovered a coal chute, and started a legend. Thousands of barbecue lovers flock to The ‘Vous each week. Named "The Best Barbecue Joint in Tennessee’’ by Southern Living, Rendezvous is world-renowned for its dry-rub ribs – which are rubbed with a signature celery seed-kicked spice blend and grilled over charcoal, picking up the undeniable flavor of the well-seasoned pit – and their insanely good nachos, which have been featured on Travel Channel’s “Man v Food,” Food Network’s “Best Thing I Ever Ate,” and Andrew Zimmern’s “Bizarre Foods.”
This package serves 6-8 people and includes
- 1 Rib Slab (approx. 1.5 lbs.)
- Pulled Pork Shoulder (2 lbs.)
- Rendezvous Mild Barbecue Sauce (approx. 18 oz.)
- Rib Seasoning (approx. 4.5 oz.)
- 1 bag BBQ Popcorn (approx. 2.3 oz.)
- Buns not included
- Choose to add more!
Add On Options Include
- BBQ Baked Beans (1 pt.)
- Mustard Based Cole Slaw (1 pt.)
- BBQ Baked Beans + Mustard Based Cole Slaw (each 1 pt.)
- Pulled Pork + Ribs arrives fully cooked and is shipped frozen, may arrive partially thawed and cold.
- Refrigerate or freeze upon arrival. If refrigerated, please serve within 7 days.
- Note: Ribs may arrive with a broken vacuum seal, but the meat is still perfectly safe to reheat and consume. As long as the meat arrives cold – even with the broken vacuum seal – it is safe to store in the fridge and reheat within seven days.
- For optimal taste and quality, we recommend refrigerating and cooking within 7 days of delivery. However, you can freeze for up to 3 months if you’d like.
- Cole Slaw may be stored in the refrigerator for at least 7 days. Please check the expiration date for optimal quality. We do not suggest freezing the slaw.
- Beans may be stored in the refrigerator for 10-14 days. We do not recommend freezing the beans.
To Serve
Pulled Pork – Oven
- Empty pulled pork shoulder into an oven safe container.
- Preheat the oven at 325 degrees.
- Heat it up for about 30-45 minutes.
- Remove, let cool and enjoy!
Pulled Pork – Slow-Cooker
- Add basting solution to the bottom of the slow cooker.
- Add the shoulder.
- Heat covered on low for 90 minutes.
- Stir and cover for another 30-60 minutes.
Pulled Pork – Microwave
- Remove from plastic and heat in the microwave in 2 minute intervals until warm enough to enjoy.
Pulled Pork – Assembly
- Place the shoulder on a bun (not included).
- Add a little sauce and a sprinkle of seasoning as well.
- If you ordered slaw, try that on top as well.
- Enjoy!
Ribs – Grill
- Loosely wrap the ribs in foil.
- Heat for 20 minutes, or until hot.
Ribs – Oven
- Preheat the oven at around 325 degrees.
- Loosely wrap the ribs in foil and place them in the oven for 20 minutes, or until hot.
- Remove, let cool and enjoy!
Ribs – Microwave
- Microwave is not recommend, but you can heat them in 2 minute intervals until hot.
- Enjoy!
Baked Beans – Oven
- Allow to thaw before reheating.
- Preheat the oven to 325°F.
- Empty beans into an oven safe dish.
- Heat for 30-45 minutes until warm.
Baked Beans – Microwave
- Allow to thaw before reheating.
- Heat in 2-minute intervals until hot.
- Ribs – Pork Loin Back Rib, Barbecue Sauce (Tomato Puree (Water, Tomato Paste), Sugar, Vinegar, Water, Mustard (Vinegar, Water, Mustard Seed, Salt, Turmeric, Extractives Of Paprika), Salt, Corn Oil, Modified Corn Starch, Spices (Including Celery Seed), Hot Sauce (Red Peppers, Vinegar, Salt), Garlic Powder, Onion Powder, Paprika, Guar Gum, Extractives Of Annatto, Xanthan Gum, Mustard Seed), Seasoning (Spices, Paprika (Color), Garlic, Monosodium Glutamate, Salt And Less Than 2% Calcium Stearate Added To Prevent Caking), Basting Marinade (Water, Vinegar, Sugar, Spices, Paprika, Salt, Garlic, Mustard Seed, Potassium Sorbate And Sodium Benzoate (To Protect Freshness), Yeast Extract, Xanthan Gum, Guar Gum)
- Pork Shoulder
- Barbecue Sauce – Tomato Puree (Water, Tomato Paste), Sugar, Vinegar, Water, Mustard (Vinegar, Water, Mustard Seed, Salt, Turmeric, Extractives Of Paprika), Salt, Corn Oil, Modified Corn Starch, Spices (Including Celery Seed), Hot Sauce (Red Peppers, Vinegar, Salt), Garlic Powder, Onion Powder, Paprika, Guar Gum, Extractives Of Annatto, Xanthan Gum, Mustard Seed
- Seasoning – Spices, Paprika (Color), Garlic, Monosodium Glutamate, Salt And Less Than 2% Calcium Stearate Added To Prevent Caking
- BBQ Baked Beans – Pinto Beans, Pork, Onion, Cloves, Garlic, Red Pepper Flakes, Black Pepper, Ginger, Cumin, Cider Vinegar, Molasses, Spicy Brown Mustard, Salt
- Mustard Based Cole Slaw – Yellow Mustard, Cider Vinegar, 1/2 Cup Freshly Squeezed Lemon Juice, Lemon Juice, Sugar, Salt, Pepper, Cole Slaw Blend, Bell Peppers, Celery Seed
Welcome to Memphis Dry Rub BBQ Heaven
Welcome to Memphis Dry Rub BBQ Heaven
In 1948 Charlie Vergos cleaned out his diner’s basement, discovered a coal chute, and started a legend. This serendipitous find gave him a vent for his grill talents which soon catapulted his menu into rib superstardom. Over 75 years later, thousands of rib-hungry people still pour into The 'Vous each week to devour his world famous ribs – meticulously charcoaled in a seasoned pit.
We’re totally hog wild over his Memphis-style ribs and we think you’ll get a squeal out of ‘em, too.
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