Chilis Memphis Rib Rub Copycat Recipes

MEMPHIS-STYLE RIBS

Steps:

• 1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
• 2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
• 3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
• 4. Set up the grill for indirect grilling and place a large drip pan in the center.
• If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
• If using a charcoal grill, preheat it to medium.
• 5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.
• 6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
• 7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole.

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.

CHILI'S BABY BACK RIBS - COPYCAT

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.

COPYCAT CHILI'S INSTANT POT BABY BACK RIBS RECIPE BY TASTY

Steps:

• Make the ribs: In a small bowl, combine the salt, black pepper, chili powder, cayenne, garlic powder, onion powder, sugar, and white pepper. Whisk to combine.
• Season both sides of the baby back ribs with some of the dry rub, reserving the rest for another use.
• Add the water, liquid smoke, and apple cider vinegar to the basin of an Instant Pot. Place the rack insert in the bottom and set the ribs on the rack on their sides, spiraling around the inside of the pot.
• Close the lid of the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 25 minutes. When the timer goes off, turn the machine to venting to release the pressure.
• Meanwhile, make the barbecue sauce: In a medium bowl, stir together the barbecue sauce, chipotle in adobo, chili powder and orange juice. Set aside.
• When the ribs have about 10 minutes of cook time left, arrange an oven rack in the upper third of the oven and turn the broiler to high. Line a baking sheet with foil.
• Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
• Broil the ribs for 2-4 minutes, until the sauce begins to caramelize.
• Enjoy!

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 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.