First go at Hot and Fast baby back in the Hasty Bake! Wasn’t by best work but I definitely learned more about the technique today and the food did not disappoint. Held between 300-325 with just a little work at the beginning. I used Jealous Devil lump, whiskey barrel wood chunks and monitored with my Thermoworks “Smoke”.
Always wanted to give hot and fast a try on ribs for that occasion when you are pressed for time. I will definitely give it a try next rack as a learning experience. I won't do it on a Monday as our local quick and good Chinese restaurant is closed. Need a backup plan.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I think doing hot and fast indirect on a Hasty Bake might be a great way to replicate the Rendezvous style ribs that Meathead describes in this recipe:
Charlie Vergos' Rendezvous is a Memphis BBQ staple and now you can create their signature dry rubbed ribs at home.
Personally, the Rendezvous is always one of my go-to spots in Memphis. And I like the Rendezvous style rub recipe that is on the free side as well, and have been using it lately on my ribs in lieu of MMD, just for something less sweet and more savory:
This Rendezvous Dry Rub Recipe is closer to Charlie Vergos' famous seasoning rub than they are handing out.
I'm still doing low and slow ribs - between 225 and 275 - but using the Rendezvous seasoning mix as my rub on the kettle or kamado. Until I re-read the recipe above, I had forgotten about using the vinegar/water mop on the ribs while cooking. I used to do that 20 years ago on my offset, using bottles of seasoning I brought back from Memphis, and forgot all about the mop. I'll be adding that step when I do 8-10 slabs of baby backs for my mom's 80th birthday on Saturday.
Last edited by jfmorris; August 7, 2023, 12:12 PM.
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