Use code 10MIM2017 to get 10% off seasoning and sauce online. Code expires Friday, May 19th.
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FAQ'S

Frequently Asked Questions

WHOLESALE

Do you guys sell your sauce and seasoning to wholesale vendors?

Yes!  For more information, call our shipping department at 901-522-8840 or 888-464-7359

RIBS

How many people does one slab feed?

Each slab contains 12-14 bones. One slab can feed up to 2 people.

How do I heat the ribs?

Each box contains reheating instructions. The ribs are fully-cooked and seasoned. We suggest heating the ribs on the grill or in the oven. Preheat oven to around 350 degrees. Place the ribs on some aluminum foil and heat for around 20 minutes. Remember, you are simply heating the ribs--not cooking them. Once reheated, we suggest using the following basting solution:

  • 1 part water
  • 1 part white distilled vinegar
  • 1 part Rendezvous sauce
  • 1 T Rendezvous seasoning
What should I serve with the ribs and shoulder?

We suggest our mustard-based coleslaw and our barbecue baked beans.

Can I refreeze the ribs once they have been delivered to my house?

Yes – for up to 6 months. (For optimal taste and quality, it is best not to refreeze.)

How long are the ribs good in the fridge?

Up to 7 days.

How long does it take for the ribs to thaw out?

Completely frozen ribs take about a day in the fridge or a couple hours on the counter to thaw. We suggest thawing before reheating.

Are these ribs dry?

No, our ribs are as moist as they come. The ribs are fully-cooked in our pits, basted with our basting juice, seasoned and then frozen. Each box includes a bottle of our barbecue sauce and a bottle of our barbecue seasoning so you can prepare the ribs to your liking.

How is the meat packaged?

Each order is packed in a cardboard corrugated box that includes ice gel packs and dry ice. If your package still has a bit of dry ice in it when it arrives, please carefully discard the dry ice once the box is opened. Use protective gloves or potholders to remove the dry ice.

SHOULDER

How many sandwiches does one 2lb tub make?

It will make around 6-8 sandwiches.

How do I heat the shoulder?

You can heat the shoulder in the oven or in the microwave. If you use your oven, empty into an oven safe container. Heat it up for 30-45 minutes at 325. If you use your microwave, heat in 2 minute intervals until warm enough to eat.

Can I freeze the shoulder?

Yes –for up to 6 months. (For optimal taste and quality, it is best not to refreeze.)

How long is the shoulder good in the fridge?

The shoulder is good in the fridge for up to 7 days.

How long does it take for the shoulder to thaw out?

Completely frozen shoulder takes about a day out on the counter or a couple of days in the refrigerator to thaw out.

SIDES

How do I heat the beans?

Let the beans thaw out before reheating. You can heat the beans in the oven or in the microwave. If you use your oven, empty into an oven safe container. Heat them for 30-45 minutes at 325. If you use your microwave, heat in 2 minute intervals until warm enough to eat.

How long does it take for the beans to thaw out?

It will take several hours for the beans to thaw on the counter or one day in the refrigerator.

How long does the slaw last?

The slaw is mustard-based and will last in the refrigerator for up to 3 months. We do not suggest freezing the slaw.

How long do the beans last?

The beans are good for 10-14 days in the refrigerator. We do not recommend freezing the beans.

How many people do the slaw/beans feed?

A pint of beans or slaw feeds up to 4 people.

SAUCE/SEASONING

How long is the sauce/seasoning good?

A bottle of sauce or seasoning will last for up to 1 year.

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Our People

Robert Junior

Not to be confused with his dad Robert, Sr. Justin Timberlake's main man. Even though he'...

Bobby

The “man” – been here since 1970.  He’s the guy that runs the kitche...

Geno

Been here 44 years. Known as The Fixer -- there's no machine he can't fix. Can also serve a mean ord...

Robert Senior

Not to be confused with his son Robert, Jr.  Been here 54...

Big Jack

Been here since 1969. Don't ever question the "Old Dog's" bite, especially when...

Nick

Loves carrying on his father’s traditions.  The best cook in the family – has ap...

Joanna "Blue Eyes"

Our first female server.  "Blue Eyes" is probably too nice to work here, but a rea...

Tina

The youngest in the family.  Keeps track of all of the books and records.  She can also...

Percy

Started in 1970. Always with the big smile. Has served presidents on Air Force One and vice presi...

Dan

Another Memphis College graduate.  Dan started working during college and stayed.  Now ...

Calvin "Pooh"

"Pooh" took over Jack's room; also know as Shaq - notice the resemblance.  Lov...

Demetrious "Red Cap"

Demetrious is fast, efficient and quiet.  We still call him “Red Cap” even thoug...

John

The restaurant started the year he was born.  The oldest son and the politician/lawyer of th...

Frank

Started working here during the early 90's while a student at Rhodes College. He has been in ...

Fred

Also known as Hollyrock, but we don't know what that means. Been here 17 years. Moved into th...

Cheron

If you need to book a party, ask for Cheron.  She’s been booking all of our events sin...

Dean

Our first cousin, the other family member. Dean can be seen on the floor covering for the owners ...

Pat

University of Memphis grad.  Been here since 1988.  Mainly at the shipping kitchen, but...

Henry

Henry has been cooking these ribs for 30 years.  Mr. Charlie taught him how.  Lives in ...

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Charlie Vergos' Rendezvous