John Vergos
“People come from everywhere to eat our ribs. Presidents, musicians, regular folks from Memphis. They all want the same thing — ribs done right.”
John Vergos is the third generation of the Vergos family to oversee the legendary Rendezvous, the basement BBQ institution that his grandfather Charlie opened in 1948. John grew up in the restaurant, learning the family's proprietary Greek-spiced dry rub recipe and the charcoal-grilling technique that makes Rendezvous ribs unlike any others in Memphis. He took over day-to-day operations in the 1990s and has maintained the restaurant's exacting standards while welcoming millions of visitors from around the world.
Philosophy
The dry rub is the soul of the rib. Sauce is a crutch for people who don't know how to season. My grandfather figured that out in 1948, and nothing has changed.
Technique
Charcoal grilling over direct heat — not slow smoking. The ribs are seasoned with a proprietary blend of paprika, oregano, garlic, and spices, then grilled fast over charcoal to develop a crackling bark.
Recognition
- Memphis in May World Championship BBQ Cooking Contest — Hall of Fame
- James Beard Foundation America's Classics Award 2014