Memphis Ribs Dinner for 8
93%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaCharlie Vergos’ Rendezvous ships its famous barbecue nationwide on Goldbelly! This pack contains 4 slabs of Rendezvous’ legendary ribs! Charlie Vergos’ most popular item is enough for an ordinary family of four or an extra-hungry couple of adults. Each slab is about 12 to 14 bones.
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 8 people and includes
- 4 Rib Slabs (each approx. 1.5 lbs.)
- Rendezvous Mild Barbecue Sauce (approx. 18 oz.)
- Rib Seasoning (approx. 4.5 oz.)
- 1 bag BBQ Popcorn (approx. 2.3 oz.)
- 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.)
- Ribs arrive fully cooked and are shipped frozen, may arrive partially thawed and cold.
- Refrigerate or freeze upon arrival.
- 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
Grill
- Fire it up, and let your charcoal bring out BBQ flavor.
- Heat until warm enough to enjoy.
Oven
- Preheat the oven at around 350 degrees.
- Put your ribs on some aluminum foil and put in the oven for 20 mins.
- Remove, let cool and enjoy!
Microwave
- Remove from plastic and heat in the microwave until warm enough to enjoy.
- Fix up to 8 ounces or so of basting solution: one part white vinegar, one part water, one part Rendezvous sauce and one tablespoon Rendezvous seasoning.
- Baste your ribs when they’re hot.
- Sprinkle with seasoning and extra sauce to taste, and tear ’em up. Or, to make it easy on yourself, cut ’em apart instead of tear – cut along the bone, instead of down the center between the two ribs. This will give you the most amount of meat down one side, and make it easier to get every bite off of the bone.
- 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)
- 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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