Ruby Tuesdays Memphis Dry Rub Ribs Copycat Food

DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)

Steps:

• Preheat over to 300 degrees F.
• Mix the rub ingredients together well in a small bowl.
• Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
• Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

MEMPHIS DRY RUB

Steps:

• Combine brown sugar, white sugar, paprika, salt, onion powder, cayenne pepper, black pepper, garlic powder, and chili powder in a bowl.

MEMPHIS RUB

Steps:

• In a small airtight container, mix paprika, dark brown sugar, white sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder and onion powder. Seal and store in a cool dark place until ready for use.

RUBY TUESDAY'S MEMPHIS DRY RUB RIBS COPYCAT

Steps:

• Mix all dry ingredients in a bowl.
• Rub 2/3 of the mixture onto front and back of ribs.
• Lightly brush on barbecue sauce.
• Grill.
• Sprinkle remaining Rub onto top of ribs after grilling.

MEMPHIS DRY-RUB RIBS

Steps:

• Make the rub: In a large bowl, combine all rub ingredients and mix well.
• Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.
• Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.
• Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.

TEXAS ROADHOUSE KILLER RIBS COPYCAT

Steps:

• Score the frozen ribs several times on the back of the rack.[3]
• Allow to thaw overnight.
• Preheat oven to 275 degrees Fahrenheit. Place a wire rack in a large shallow pan large enough to hold the rack of ribs.
• Rub 1/8 cup of the Texas Roadhouse rib seasoning over each side of the ribs. Use additional seasoning if needed to cover each side of the ribs.
• Combine the water and liquid smoke in the large pan. Mix well.
• Place the ribs in the pan on top of the wire rack. Do not allow the ribs to touch the water-liquid smoke mixture. Cover the pan tightly with aluminum foil.
• Bake for about five hours. Cook until the ribs nearly fall off the bone.
• While the ribs are cooking, saute the onion in vegetable oil in a saucepan. When the onion is soft, add the remaining ingredients and bring to a boil. Reduce heat to a simmer and simmer for an hour over low heat, until thickened.
• Preheat a charcoal or gas grill.
• Grill covered for about four minutes on each side. Brush with BBQ sauce, then flip to allow the sauce to caramelize. Repeat with the other side. Serve.