Best Chilis Memphis Rib Rub Copycat Recipes

Chili's Baby Back Ribs - Copycat image

Provided by mailbelle

Categories Pork

Time 3h35m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 lbs pork baby back ribs
2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon dry mustard
1/4 cup packed dark brown sugar
1 teaspoon liquid smoke
3 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon onion powder
2 garlic cloves, minced
1/4 teaspoon paprika
2 teaspoons lemon juice

Steps:

Preheat the oven to 350°.
Cut the rib slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water. Cover the pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.
About 2 hours into the baking time, make the sauce. In a large saucepan, combine all the sauce ingredients. Simmer over low heat for 1 hour, stirring occasionally.
Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.
Cover the ribs with the sauce, saving about 1 1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred.
Serve with the remaining sauce and lots of paper towels or moist towelettes.
***ALTERNATE SLOW COOKER DIRECTIONS: Place the ribs in a slow cooker, pouring the sauce over. Let cook on low for 6 to 8 hours or on high for 3 to 4 hours until the meat is very tender.

Ruby Tuesday's Memphis Dry Rub Ribs Copycat image

Provided by Chef GreanEyes

Categories Pork

Time 40m

Yield 1 rack ribs, 4 serving(s)

Number Of Ingredients 12

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)

Steps:

Memphis Dry Rub Ribs (Steven Raichlen) image

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 18

3 tablespoons sweet paprika
3 tablespoons pure chile powder
1 tablespoon salt
2 teaspoons fresh ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons yellow mustard seeds
1 teaspoon ground coriander
1 teaspoon celery seed
1 teaspoon cayenne pepper
1 cup distilled white vinegar
1 tablespoon salt
2 tablespoons memphis dry rub seasonings
4 slabs baby back ribs (6-8 lb.)
salt
fresh ground black pepper

Steps:

You will need a barbecue mop.
Make the rub: add the rub ingredients to a bowl; stir to mix.
Store rub in an airtight container away from heat and light; will keep for 6 months.
Make the mop sauce-add the vinegar, salt, and rub in a bowl; add 1 cup water; whisk until the salt dissolves; set aside.
Remove the thin, papery membrane from the back of each rack of ribs.
Generously season the ribs all over with salt and pepper.
Set up grill for direct grilling (charcoal is more accurate); preheat to medium.
When ready to cook, brush the grill grate, place the ribs on the hot grate, bone side down, and grill until that side is sizzling and golden brown, about 35 minutes.
Turn the ribs and grill meat side down until that side is sizzling and golden brown, about 25 minutes longer.
When fully cooked, the ribs will be nicely browned and tender enough to pull apart with your fingers.
The dripping fat may cause flare-ups; if this happens, move the ribs to another spot on the grate.
Transfer the grilled ribs to a platter or cutting board.
Generously brush or mop the ribs on both sides with the mop sauce.
Thickly sprinkle the meat side with the remaining rub to form a crust.
You can use all or the rub or just a part, depending on your fondness for spice.
Mr. Raichlen likes a crust about 1/8 inch thick; serve the ribs as whole racks, cut the racks in pieces, or carve them into individual ribs and serve any remaining rub on the side.