Recipe: Ruby Tuesday Baby Back Ribs (quantity recipe) and Ruby Tuesday's Memphis Dry Rub Ribs (repost)

RUBY TUESDAY BABY BACK RIBS

Meaty, juicy, and full of savory pork flavor.

Baby Back Ribs: 11 racks
Rib seasoning: 2 tbsp per rack
Liquid smoke : 1.5 cups
Water: 4.5 cups
Margarine, melted: 500ml+150ml

Score the backside of the ribs 3 times across the membrane. Place the ribs on a sheet tray and lightly rub each side with 1 tablespoon of rib seasoning. Shake off any excess.

Place a screen in the bottom of a 6 inch deep pan and pour 1.5 cups of liquid smoke and 4.5 cups of water into the bottom of the pan. Cook no more than 11 racks per pan.

Arrange 8 ribs in a pan vertically, bow out, bow in, bow out, bow in. Then arrange 3 more racks lengthwise across the top of other ribs.

Tightly cover pan with a single layer of plastic wrap, followed by a layer of aluminum foil over the plastic wrap. Critical: It is very important the pan be tightly sealed. There should be no holes in the aluminum foil.

Cook the ribs in a convection oven set at 250 degree F for 3 hrs or so. The rib will practically fall off from the bones when done.

When the ribs are done loosen foil and place it in a cooler to rapidly reduce the temperature.

As soon as the ribs are cool enough to handle, brush each side with melted margarine. Wrap individual racks in plastic wrap. Day-dot and refrigerate to 40 degrees F.

From: Hungry Zone
Source: Ruby Tuesday

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Another recipe:

Ruby Tuesday's Memphis Dry Rub Ribs (copycat)
Board: Copycat Recipe Requests at Recipelink.com
From: Halyna - NY 11-4-2006
Msg ID: 1424946
MSG URL: Ruby Tuesdays Memphis Dry Rub Ribs Copycat