Ruby Tuesdays Memphis Dry Rub Ribs Copycat
Recreate the bold, smoky flavors of a restaurant classic with this Ruby Tuesday’s Memphis Dry Rub Ribs copycat recipe! These tender pork baby back ribs are infused with a mouthwatering homemade dry rub, featuring a flavorful blend of smoked paprika, brown sugar, garlic powder, and a kick of cayenne pepper. Slow-baked to perfection, then finished on the grill for a caramelized, smoky char, these fall-off-the-bone ribs are irresistibly delicious. The secret lies in the apple cider vinegar and water bath, which keeps them juicy and flavorful. Whether served with your favorite barbecue sauce or enjoyed just as they are, these Memphis-style ribs are sure to be the star of any barbecue feast. Perfect for rib lovers looking to recreate a classic restaurant dish at home!
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 2 tablespoons Brown sugar
- 2 tablespoons Paprika
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Chili powder
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper (optional)
- 1 teaspoon Mustard powder
- 1 teaspoon Ground cumin
- 1 cup Apple cider vinegar
- 1 cup Water
Instructions
Preheat your oven to 275°F (135°C).
Remove the silver skin membrane from the back of the ribs for better flavor absorption and tenderness. Use a knife to loosen it, then grab with a paper towel and peel it away.
In a small bowl, mix together the brown sugar, paprika, smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, cayenne pepper (if using), mustard powder, and ground cumin.
Pat the ribs dry using a paper towel, then generously rub the spice mix into both sides of each rack of ribs. Make sure they are evenly coated.
Place the ribs on a baking sheet lined with aluminum foil. Cover the ribs tightly with another layer of foil to create a sealed pouch.
Combine apple cider vinegar and water in a small bowl and place the liquid at the bottom of the baking sheet (this helps keep the ribs moist during cooking).
Bake the ribs in the preheated oven for 3 hours. The ribs should be tender and the meat should pull back from the bones.
Preheat a grill to medium-high heat (about 375°F/190°C).
Remove the ribs from the oven and carefully take them out of the foil. Place the ribs directly on the grill.
Grill the ribs for 5-7 minutes per side to develop a slightly charred, smoky flavor. Keep an eye on them to avoid burning.
Once the ribs are nicely charred and heated through, remove them from the grill and let them rest for 5-10 minutes before slicing.
Serve the ribs with your favorite barbecue sauce on the side, or enjoy them as-is to appreciate the dry rub's rich flavors.
Nutrition Facts
Calories |
4380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.0 g | 436% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 8418 mg | 366% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 20.9 g | ||
| Protein | 300.0 g | 600% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 4700 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
