Does Anyone Have This Repice? It Is A Dry Rub Recipe And It Has No Bbq Sause On It Can Anyone Please Help
thanks for trying but need chili’s recipe
This is from the Good Morning America website:
Chilis babyback ribs:
that one is for there regular baby backs im looking for the once a year memphis style recipe that they use for a limited time the one im looking for is a sauseless recipe i think
LIMOJOHN,
I have searched everywhere and can’t find the recipe you want. I have two sites which I hope will help you:
To the best of my knowledge, there isn’t a clone for the recipe.
Kaci
BB Kings BBQ Ribs
2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as
accompaniments
Rub ribs well with some of the Dry Spice Rub and refrigerate,
covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar,
Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot. Add ribs and
cook, covered, for 3 to 5 hours. Brush with sauce during last
minutes of cooking. Serve with remaining sauce, coleslaw, and
corn.
(Dry Spice Rub)
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt
In a jar combine all ingredients well and store in a dry place,
covered, until ready to use.
Here’s another recipe for Memphis-Style ribs from one of the most famous Memphis BBQ restaurants - they’re on Food Network every weekend.
Memphis-Style Hickory-Smoked Beef and Pork Ribs Recipe courtesy The Neelys
See this recipe on air Monday May. 26 at 10:00 AM ET/PT.
Show: Down Home with the Neelys
Episode: Sunday Supper
Neely’s Dry Rub:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
2 cups Neely’s BBQ Dry Rub
Neely’s BBQ Sauce, recipe follows
For the rub:
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
For the ribs:
Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely’s BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
Preheat grill to 250 degrees F. using hickory and charcoal.
Use indirect heat and cook with the cover down.
Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs “bend” and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
For dry ribs: Sprinkle extra Neely’s BBQ seasoning over ribs, cut bones and serve.
For wet ribs: Coat ribs with Neely’s BBQ sauce, cut and serve.
Neely’s BBQ Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.
You, of course, can choose to do all pork ribs and forget about the beef ribs.
I too am looking for the “copycat” version of this recipe. Chili’s Memphis dry rub rib recipe. Am wanting it for a nice 4th cookout!
Don’t much care for the Neely’s rib rub. Too sweet for my taste.
Here is a barbecue recipe from "Mississippi Memories:
Classic American Cooking from the Heartland to the
Louisiana Bayou” (William Morrow & Co.), by Rick Rodgers
and the Delta Queen Steamboat Co., a cookbook that
reclaims the grand traditions of riverboat hospitality.
Memphis Dry Rub Ribs
Makes 6 to 8 servings
Barbecue, the slow cooking of meats over smoldering
hardwood coals, varies from state to state, indeed,
from town to town. In Tennessee, however “real”
barbecue is almost always pork, preferably spareribs,
smoked over the plentiful hickory wood found
throughout the state. Memphis, in particular, has
become a mecca for barbecue lovers. This is the best
way for home cooks to get tender, fall-off-the-bone
ribs infused with smoky flavor. With both a
spicy dry rub and a slathering of honey-bourbon
sauce, these ribs couldn’t get more delectable.
Don’t expect a big hit of bourbon flavor, as the
alcohol burns off during the simmering rather, think
of it as a stabilizer for the different ingredients, much
like alcohol works in extracts and perfumes.
Dry Rub:
1/4 cup chill powder
2 tablespoons garlic salt
2 tablespoons onion powder
2 tablespoons paprika, preferably sweet Hungarian
2 tablespoons freshly ground black pepper
2 teaspoons cayenne pepper
6 pounds spareribs
Honey-Bourbon BBQ Sauce:
4 tablespoons (1/2 stick) unsalted butter
1 large onion, finely chopped
2 garlic cloves, minced
1 cup catsup
1 cup chili sauce
1/2 cup honey
1/2 cup lemon juice
1/3 cup bourbon or apple juice
2 tablespoons prepared brown mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon cayenne pepper
2 cups hickory chips
-
Make the Dry Rub. In a small bowl, combine all
the ingredients. Rub the mixture on both sides of
the spareribs. Wrap them tightly in aluminum foil
and let them stand at room temperature for 1 hour,
or refrigerate them for 4 hours, or up to
overnight. -
Make the BBQ Sauce. In a medium heavy-
bottomed saucepan, heat the butter over medium
heat. Add the onion and garlic and cook, stirring
often, until softened, about 5 minutes. Stir In the
remaining ingredients. Bring to a simmer; reduce
the heat to low, and cook, stirring often to avoid
scorching, until thickened, about 1 hour. -
Soak the hickory chips in cold water to cover for
at least 30 minutes. Drain and set aside. -
Make a hot charcoal fire in a regular grill
(using about 35 briquettes) or preheat a gas grill
to low. When the coals are covered with white ash,
place the wrapped ribs on the grill and cook,
turning often, for about 1 hour. Carefully unwrap
the ribs and check for tenderness by piercing them
with a knife. They should be almost tender. (lf not,
rewrap and continue cooking.) Set the unwrapped
ribs aside, loosely covered. (You may pour off the
juices, skim off the fat, and stir them into the
BBQ sauce if you want.) -
Meanwhile, in a hibachi or portable grill, make
another charcoal fire (using about 15 briquettes).
Add the ash-covered hot cools from this to the
larger charcoal grill. (Use pot holders to remove the
grill grate and a garden spade to transfer the
coals from the smaller grill.) Sprinkle the coals with
the hickory chips. (If using a gas grill, wrap the
chips in aluminum foil packets, pierce the
packets all over with the tip of a knife, and place
the packets directly on the heat source or rocks.)
Return the ribs to the grill and brush both sides
with the BBQ sauce. Cover and cook for 10 minutes
until the sauce is glazed but not burned.
Turn, slather the ribs with more sauce, and
continue cooking for another 10 minutes, until
the spareribs are tender. Cut the ribs between the
bones and serve immediately.
Source: Recipe reprinted in the Durant, OK - Daily Democrat newspaper, Apr 28, 1999
I had these ribs the other night and I would love to get a recipe. Folks, they call this Memphis style, but there is nothing red in the recipe. No chili powder, no paprika, nothing red. It’s pretty much black and white powder rubbed on. Good stuff! I’ll keep checking back!