Recreating Ruby Tuesday’s Memphis Dry Rub Ribs at Home
The scent of barbecue always takes me back to summer evenings spent with family. I vividly remember one particular summer, the aroma of ribs smoking on my grandfather’s grill filled the air, a symphony of smoky sweetness that promised a delicious feast. My cousins and I would eagerly hover, counting down the minutes until we could sink our teeth into those tender, flavorful ribs. The tangy barbecue sauce, the perfectly charred edges – it was pure summer bliss. Now, I strive to recreate that experience, tweaking recipes until they evoke that nostalgic memory with every bite.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: Varies depending on cooking method
- Total Time: Varies depending on cooking method
- Servings: 4
- Yield: 1 rack of ribs
- Dietary Type: Gluten-Free (check barbecue sauce ingredients)
Ingredients
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon dark brown sugar
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons celery salt
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon cumin
- 1⁄4 teaspoon cayenne pepper
- 1 pinch onion powder
- 1 rack baby back ribs
- Barbecue sauce (Stubb’s Mopin Sauce BBQ Baste recommended)
Equipment Needed
- Mixing bowl
- Grill, smoker, or oven
- Basting brush (optional)
Instructions
- Prepare the Dry Rub: In a mixing bowl, combine all the dry ingredients: paprika, black pepper, dark brown sugar, salt, celery salt, garlic powder, dry mustard, cumin, cayenne pepper, and onion powder. Whisk together thoroughly to ensure even distribution of spices.
- Rub the Ribs: Lay the rack of baby back ribs on a clean surface. Generously rub approximately 2/3 of the prepared dry rub mixture onto both the front and back sides of the ribs. Ensure that the entire surface is well-coated, pressing the rub into the meat for optimal flavor penetration.
- Apply Barbecue Sauce (Optional): Lightly brush the ribs with barbecue sauce. This step is optional, but it adds a layer of moisture and sweetness that complements the dry rub beautifully. Stubb’s Mopin Sauce BBQ Baste is recommended, but feel free to use your favorite barbecue sauce.
- Grill the Ribs: Preheat your grill to medium heat. Place the ribs on the grill, bone-side down. Cook for approximately 1 1/2 to 2 hours, or until the ribs are tender and the meat easily pulls away from the bone. The exact cooking time will vary depending on the heat of your grill and the thickness of the ribs. Turn the ribs occasionally to ensure even cooking and prevent burning.
- Finish with Dry Rub: Once the ribs are cooked to your liking, remove them from the grill. While they are still hot, sprinkle the remaining dry rub mixture onto the top of the ribs. This final application of dry rub adds a concentrated burst of flavor and a slightly crusty texture.
Expert Tips & Tricks
- Membrane Removal: For even more tender ribs, remove the thin membrane on the bone-side of the rack before applying the rub. Simply slide a knife under the membrane and peel it away.
- Low and Slow: If you have the time, consider cooking the ribs using the “low and slow” method. Cook them at a lower temperature (around 225°F/107°C) for a longer period of time (4-6 hours) for exceptionally tender results.
- Smoking Option: For an authentic smoky flavor, use a smoker instead of a grill. Use wood chips like hickory or mesquite to impart a rich smoky taste to the ribs.
- Oven Baking: If you don’t have a grill or smoker, you can bake the ribs in the oven. Wrap the ribs tightly in aluminum foil and bake at 300°F (150°C) for 2-3 hours, or until tender. Then, unwrap the ribs, apply the remaining dry rub, and broil for a few minutes to caramelize the surface. Watch carefully to prevent burning.
- Resting Period: Allow the ribs to rest for at least 10 minutes after cooking before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender final product.
Serving & Storage Suggestions
Serve the Memphis Dry Rub Ribs immediately while they are hot and juicy. They are delicious on their own, or alongside classic barbecue sides like coleslaw, potato salad, and corn on the cob. Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, wrap the ribs in foil and bake in a preheated oven at 350°F (175°C) until heated through. You can also reheat them in the microwave, but the texture may be slightly affected. For longer storage, freeze the ribs in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 662.7 kcal | N/A |
| Calories from Fat | 432 g | 65% |
| Total Fat | 48 g | 73% |
| Saturated Fat | 17.2 g | 86% |
| Cholesterol | 184.4 mg | 61% |
| Sodium | 1083.6 mg | 45% |
| Total Carbohydrate | 7.4 g | 2% |
| Dietary Fiber | 1.9 g | 7% |
| Sugars | 3.8 g | 15% |
| Protein | 51.5 g | 103% |
Note: Nutritional information is an estimate and may vary depending on specific ingredients and cooking methods.
Variations & Substitutions
- Spicy Kick: For a spicier version, increase the amount of cayenne pepper in the dry rub to 1/2 teaspoon or more. You can also add a pinch of red pepper flakes.
- Sweet and Smoky: For a sweeter and smokier flavor, use smoked paprika instead of regular paprika in the dry rub.
- Herbaceous Twist: Add a tablespoon of dried oregano or thyme to the dry rub for an herbaceous twist.
- Vinegar Tang: After grilling, lightly spritz the ribs with apple cider vinegar for a tangy finish.
- Different Cuts of Meat: While this recipe is designed for baby back ribs, you can also use it with spare ribs or country-style ribs. Adjust cooking times accordingly.
FAQs (Frequently Asked Questions)
Q: Can I make the dry rub ahead of time?
A: Absolutely! In fact, making the dry rub ahead of time allows the flavors to meld together, resulting in a more complex and flavorful rub. Store the dry rub in an airtight container at room temperature for up to several weeks.
Q: How do I know when the ribs are done?
A: The ribs are done when the meat is tender and easily pulls away from the bone. You can also use a meat thermometer to check for doneness. The internal temperature should reach around 190-200°F (88-93°C).
Q: Can I use a different type of barbecue sauce?
A: Yes, feel free to use your favorite barbecue sauce! However, keep in mind that the flavor of the barbecue sauce will affect the overall taste of the ribs. A smoky or tangy barbecue sauce would complement the dry rub nicely.
Q: What if I don’t have all of the spices for the dry rub?
A: Don’t worry if you’re missing a spice or two. You can still make a delicious dry rub with the spices you have on hand. Just adjust the amounts of the other spices to compensate.
Q: Can I double or triple the recipe?
A: Yes, you can easily double or triple the recipe to feed a larger crowd. Just make sure to adjust the amounts of the ingredients accordingly. Also, you may need to cook the ribs in batches to ensure even cooking.
Final Thoughts
These Memphis Dry Rub Ribs are a guaranteed crowd-pleaser, and they’re surprisingly easy to make at home. Don’t be intimidated by the list of ingredients – each spice plays a crucial role in creating the perfect balance of sweet, savory, and smoky flavors. So, fire up your grill, gather your ingredients, and get ready to experience a taste of barbecue heaven. I encourage you to experiment with the recipe, adjust the spice levels to your liking, and make it your own. And most importantly, don’t forget to share your creations with friends and family! Pair these ribs with a refreshing glass of iced tea or your favorite craft beer for the ultimate barbecue experience.