Recreating Ruby Tuesday’s Memphis Dry Rub Ribs: A Taste of Smoky Perfection

I still remember the first time I experienced Ruby Tuesday’s “Hang Off The Plate Ribs®.” It was a summer evening, the air thick with the promise of a thunderstorm, and the restaurant buzzed with a comforting Friday night energy. When that colossal portion of baby back ribs arrived, glistening under the dim lighting, I was captivated. The aroma alone – a complex dance of sweet, smoky, and savory – was enough to make my mouth water. Each bite was a revelation: fork-tender meat giving way effortlessly, coated in a dry rub that had just the right amount of spice and depth. It was barbecue elevated, a true testament to slow cooking and masterful seasoning. Recreating that magic at home has been a culinary quest I’ve relished, and today, I’m thrilled to share a recipe that brings that same smoky, tender, unforgettable experience right to your own grill or oven.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes (This is an estimate based on typical slow-cooking, the original recipe does not specify a grill time, but a dry rub application implies a longer cooking process than stated in the original quick facts. The original “Ready In: 40 mins” seems unrealistic for ribs requiring a dry rub and implied slow cooking.)
• Total Time: 2 hours 40 minutes
• Servings: 4-6
• Yield: 1 rack baby back ribs
• Dietary Type: Gluten-Free (assuming no gluten-containing binders or marinades are used outside of the rub)

Ingredients

This recipe focuses on the star of the show: the dry rub. The beauty of a dry rub is its ability to penetrate the meat and create a flavorful crust without the mess of a wet marinade, allowing the true pork flavor to shine.

For the Memphis Dry Rub:

• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon dark brown sugar
• 1 ½ teaspoons salt
• 1 ½ teaspoons celery salt
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard
• 1 teaspoon cumin
• ¼ teaspoon cayenne pepper
• 1 pinch onion powder

For the Ribs:

• 1 rack baby back ribs (approximately 2.5-3 pounds)
• Barbecue sauce (Stubb’s Mopin Sauce BBQ Baste is a good suggestion, but your favorite will work)

Equipment Needed

While you can achieve great results with basic kitchen tools, having the right equipment makes the process smoother and the outcome even better.

• Small mixing bowl
• Measuring spoons and cups
• Grill or oven
• Tongs or spatula
• Basting brush

Instructions

The magic of these ribs lies in the simplicity of the dry rub and the slow, patient cooking process. The dry rub is applied, allowed to meld with the meat, and then finished with a touch of barbecue sauce.

1. Prepare the Dry Rub: In a small mixing bowl, combine paprika, black pepper, dark brown sugar, salt, celery salt, garlic powder, dry mustard, cumin, cayenne pepper, and onion powder. Whisk thoroughly until all the ingredients are evenly distributed. You want a homogenous mixture so each component is present in every application.

2. Apply the Rub to the Ribs: Take your rack of baby back ribs. Remove the thin, papery membrane from the bone side of the ribs if it’s still present. This step is crucial for tenderness and allows the rub to penetrate better. Pat the ribs dry with paper towels. Rub 2/3 of the prepared dry rub mixture onto both the front and back of the ribs. Ensure an even coating, pressing it gently into the meat. Reserve the remaining 1/3 of the rub for later.

3. Allow Flavors to Mingle: For the best results, allow the rubbed ribs to sit for at least 30 minutes at room temperature, or ideally, refrigerate them for 1 to 4 hours. This resting period allows the salt to begin its work, tenderizing the meat, and the other spices to start infusing.

4. Grill the Ribs: Preheat your grill to a medium-low heat, around 250-275°F (120-135°C). If using an oven, preheat it to the same temperature. Place the rubbed ribs directly on the grill grates (bone side down initially is often recommended) or on a baking sheet in the oven. Cook for approximately 2 to 2.5 hours, or until the ribs are tender. You should be able to twist a bone and have it move easily, or the meat should pull back from the bone.

5. Apply Barbecue Sauce: During the last 30 minutes of cooking, lightly brush on barbecue sauce over the top of the ribs. You don’t want to drown them, but rather create a glossy, flavorful glaze. This is where the Stubb’s Mopin Sauce, or your chosen sauce, adds its signature touch. Be mindful not to over-sauce too early, as the sugar in the sauce can burn at higher temperatures.

6. Finish Cooking: Continue grilling (or baking) for the remaining 30 minutes, allowing the barbecue sauce to caramelize and form a beautiful glaze. If you notice parts cooking too quickly, you can loosely tent them with foil.

7. Final Seasoning: Once the ribs are cooked to perfection and glazed, remove them from the heat. Sprinkle the remaining 1/3 of the dry rub mixture onto the top of the ribs after grilling. This final dusting adds an extra layer of intense flavor and a slightly crunchy texture that complements the tender, sauced meat.

8. Rest and Serve: Let the ribs rest for about 10-15 minutes before cutting them into individual portions with a sharp knife. This resting period allows the juices to redistribute throughout the meat, ensuring maximum moisture and flavor in every bite.

Expert Tips & Tricks

• Membrane Removal is Key: Don’t skip removing the membrane on the bone side of the ribs. It’s a tough, chewy layer that prevents the rub from penetrating and can make the ribs less enjoyable. A butter knife or spoon handle can help lift it.
• Low and Slow is the Way: The essence of great ribs is slow cooking. Resist the urge to crank up the heat. A lower temperature over a longer period breaks down the connective tissues, resulting in that coveted fall-off-the-bone tenderness.
• Smoke Adds Depth: If you’re grilling, consider adding wood chips (like hickory or mesquite) to your grill for an extra layer of smoky flavor that mimics the restaurant experience.
• Sauce Sparingly: The dry rub is the star here. The barbecue sauce is meant to enhance, not overpower. A light glaze is all you need.

Serving & Storage Suggestions

These Memphis Dry Rub Ribs are a showstopper on their own, but they pair wonderfully with classic barbecue sides. Think creamy coleslaw, baked beans, cornbread, or a simple potato salad.

Storage: Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm them in the oven at a low temperature (around 250°F/120°C) wrapped in foil, or quickly sear them on a grill or in a skillet. Avoid microwaving, as it can make the meat tough.

Nutritional Information

The following nutritional information is an estimate and can vary based on the specific cut of ribs and the type of barbecue sauce used.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	663 kcal
Calories from Fat	432 kcal
Total Fat	48 g	73%
Saturated Fat	17.2 g	86%
Cholesterol	184.4 mg	61%
Sodium	1084 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 values are estimated based on generic baby back ribs and a standard BBQ sauce.

Variations & Substitutions

While this recipe focuses on the classic Memphis dry rub, feel free to experiment:

• Spicier Rub: If you love heat, increase the cayenne pepper or add a touch of smoked paprika for a deeper, spicier flavor.
• Sweetness Adjustment: For a sweeter rub, increase the dark brown sugar slightly. Conversely, reduce it for a more savory profile.
• Different Rib Cuts: While this is designed for baby back ribs, you could adapt the rub and cooking method for St. Louis-style ribs, adjusting cooking times as needed.
• Sauce Alternatives: If Stubb’s Mopin Sauce isn’t your go-to, try a Kansas City-style sweet and smoky sauce, or a vinegar-based Carolina sauce for a different regional twist.

FAQs (Frequently Asked Questions)

Q: Can I make the dry rub ahead of time?
A: Absolutely! The dry rub can be mixed and stored in an airtight container at room temperature for several weeks. This makes it super convenient for quick rib preparations.

Q: My ribs are tough. What went wrong?
A: Tough ribs are usually a result of not cooking them long enough at a low enough temperature. The connective tissues need time to break down. Ensure you’re cooking at a consistent low heat and cooking until the meat is truly tender.

Q: Can I use this dry rub for pork shoulder or other cuts of pork?
A: Yes, this versatile dry rub is fantastic on any cut of pork! You’ll just need to adjust the cooking time based on the size and thickness of the meat.

Q: Why is there salt in the dry rub? Won’t that dry out the meat?
A: The salt in the dry rub actually acts as a tenderizer. It draws out some moisture initially, but then reabsorbs, breaking down muscle fibers and making the meat more tender and juicy.

Q: How do I know when the ribs are done if I’m not grilling?
A: In the oven, the ribs are done when they are tender and the meat has pulled back from the ends of the bones. You can also use an instant-read thermometer; the internal temperature should be around 195-205°F (90-96°C) for optimal tenderness.

Final Thoughts

There’s a profound satisfaction in recreating a beloved restaurant dish in your own kitchen, and these Memphis Dry Rub Ribs are a testament to that joy. The balance of spices, the tender texture, and that hint of smoky sweetness are truly addictive. They’re perfect for a backyard barbecue, a family dinner, or any occasion that calls for a seriously delicious and impressive meal. So, fire up that grill or preheat that oven, gather your ingredients, and get ready to experience a taste of barbecue heaven. I’d love to hear how they turn out for you – happy cooking!