If you’re a fan of Ruby Tuesday’s mouth-watering ribs, you may have wondered whether they’re made from beef or pork.
With so many different types of ribs out there, it can be hard to keep track of which is which.
In this article, we’ll explore the different cuts of beef and pork ribs, as well as the cooking methods used to create those succulent, fall-off-the-bone ribs that we all know and love.
So sit back, grab a napkin (because things are about to get messy), and let’s dive into the world of Ruby Tuesday ribs!
Are Ruby Tuesday Ribs Beef Or Pork?
Ruby Tuesday ribs are made from pork. Specifically, they use baby back ribs, which come from the pig’s ribcage. These ribs are smaller and more tender than other pork rib cuts, making them a popular choice for restaurants and home cooks alike.
While beef ribs are also a delicious option, they are not typically used in Ruby Tuesday’s rib dishes. Beef ribs come in two cuts: back ribs and short ribs. Back ribs come from the cow’s rib cage and have less meat than short ribs, which come from the lower chest area. Short ribs require a different cooking method than back ribs, as they need to be braised for an extended period of time to become tender.
The Different Cuts Of Beef And Pork Ribs
When it comes to ribs, there are several different cuts to choose from, each with their own unique characteristics and best cooking methods. Let’s take a closer look at the different cuts of beef and pork ribs.
Pork ribs are typically divided into two main cuts: baby back ribs and spare ribs. Baby back ribs come from the upper part of the pig’s ribcage and are smaller and more tender than spare ribs. They are also leaner, with less fat marbling throughout the meat. Spare ribs come from the lower part of the ribcage and are larger and meatier than baby back ribs. They also have more fat marbling, which can make them more flavorful when cooked properly.
Beef ribs, on the other hand, come in three main cuts: back ribs, short ribs, and plate ribs. Back ribs come from the cow’s ribcage, similar to pork back ribs. They are smaller and less meaty than other beef rib cuts, but can still be delicious when cooked low and slow. Short ribs come from the lower chest area of the cow and have more meat than back ribs. They require a longer cooking time to become tender and are often braised or slow-cooked. Plate ribs come from the same area as short ribs but have even more meat and fat, making them a popular choice for smoking or barbecuing.
It’s important to note that within each cut of rib, there may be different styles of cuts available as well. For example, English-style short ribs are cut between the bones to create a thick piece of meat on top, while flanken-style short ribs are cut across the bones to create thinner strips of meat with bone pieces throughout.
Beef Ribs: A Closer Look
Beef ribs are a popular choice for meat lovers, and they come in two main cuts: back ribs and short ribs. Back ribs are taken from the cow’s ribcage and have less meat than short ribs, which come from the lower chest area. Short ribs are often encased in meat and contain shorter pieces of rib bones, which is how they got their name.
Beef short ribs are perfect for slow cooking methods due to their high fat content. They are typically more meaty than other beef rib varieties, making them a great option for those who want a hearty meal. However, they require a different cooking method than back ribs, as they need to be braised for an extended period of time to become tender.
Bison short ribs are also available as an alternative to traditional beef short ribs. Bison has a similar body build to cows, making the meat a great substitute. Bison short ribs offer a sumptuous game meat alternative to traditional beef short ribs.
Pork Ribs: Understanding The Different Types
When it comes to pork ribs, there are several different types to choose from. The most popular cuts include baby back ribs, spareribs, St. Louis cut ribs, and rib tips. Each type of rib has its own unique characteristics that make them suitable for different cooking methods and recipes.
Baby back ribs are taken from the loin, the muscle that runs along the pig’s back on either side of the spine. They are smaller and curvier than spareribs, with lots of lean meat both between and on top of the bones. They are also more tender than other pork rib cuts, making them a popular choice for grilling or smoking.
Spareribs come from the belly area of the pig and are larger than baby back ribs. They have more meat on the bone and are slightly tougher than baby back ribs. However, they are still a great choice for grilling or smoking and can be cooked low and slow to achieve a tender texture.
St. Louis cut ribs are simply spareribs with the hard breastbone and chewy cartilage removed. They are uniform in shape and easier to work with than spareribs. They have less meat than baby back ribs but are fattier, making them a flavorful option for grilling or smoking.
Rib tips are taken from the end of the sparerib rack and are smaller than other pork rib cuts. They have a lot of cartilage and connective tissue, which makes them a great choice for braising or slow cooking.
It’s important to note that each type of rib will require different cooking times and methods. For example, baby back ribs will cook more quickly than spareribs, while rib tips will require a longer cooking time to become tender.
The Cooking Methods Used To Make Ruby Tuesday Ribs
According to a former assistant manager of Ruby Tuesday, the restaurant chain uses a specific cooking method for their ribs. First, they season the ribs with a dry rub made from chili powder and other spices. Then, they place a rack in the bottom of a large pan and pour a mixture of water and liquid smoke in the bottom of the pan just below the rack.
Next, they arrange the seasoned ribs on top of the rack, stacking them as deep as they like. They cover the pan tightly with foil and cook the ribs low and slow in a convection oven set at 250 degrees Fahrenheit for about 3 hours. This par-baking method is crucial to achieving succulent, fall-off-the-bone ribs.
Once the ribs are almost fall-off-the-bone tender, they take them out of the oven and let them cool. When cool, they wrap them in plastic and place them in the fridge until ready to use. When ready, they take them out of the fridge and place them directly onto either an indoor or outdoor grill.
While heating through, they constantly slather the ribs with their favorite BBQ sauce until glazed over. This final step adds another layer of flavor to the already seasoned and cooked ribs. It’s important to note that Ruby Tuesday’s dry rub isn’t meant to be sprinkled on gently like table salt but rather should be covered on the meat like breading and then rubbed in.
How To Tell If Your Ruby Tuesday Ribs Are Beef Or Pork
If you’re dining at Ruby Tuesday and wondering whether the ribs on your plate are beef or pork, there are a few ways to tell. First, take a look at the size of the ribs. Pork baby back ribs are typically smaller than beef back ribs, which can be quite large. Additionally, pork baby back ribs have a curved shape, while beef back ribs are straighter.
Another way to tell is by the flavor and texture of the meat. Pork baby back ribs are known for their tenderness and sweet flavor, while beef back ribs have a richer, meatier taste. If you’re still unsure, you can always ask your server for clarification.
It’s important to note that while Ruby Tuesday’s rib dishes are made with pork baby back ribs, they also offer other types of meat on their menu, including beef tips and brisket. So if you’re in the mood for beef, there are plenty of options to choose from.
Tips For Enjoying Delicious Ribs At Ruby Tuesday
If you’re craving some delicious ribs at Ruby Tuesday, there are a few tips to keep in mind to ensure a satisfying and enjoyable meal.
1. Choose the right dish: As mentioned earlier, the Ribs & Chops section of the menu can be a bit tricky if you’re trying to eat healthy. However, if you’re going to indulge in some ribs, the best option on the menu is the one with 470 calories and 44 grams of protein. This dish is made with baby back ribs and is a great choice for those looking to enjoy some delicious ribs without going overboard on calories.
2. Pair your ribs with lighter sides: Most meals at Ruby Tuesday come with two sides, so it’s important to choose wisely. If you’re having ribs, it’s best to pair them with lighter sides such as steamed broccoli, grilled zucchini, or a side salad from the Endless Garden Bar. Avoid heavier options like mashed potatoes or pasta dishes.
3. Watch your portions: Ribs can be quite filling, so it’s important to pay attention to your portion sizes. If you’re not too hungry, consider sharing a dish with a friend or taking half of it home for later.
4. Enjoy in moderation: While it’s okay to indulge in some delicious ribs every once in a while, it’s important to enjoy them in moderation. Eating too much red meat can increase your risk of certain health problems, so it’s best to limit your intake and balance it out with plenty of fruits and vegetables.
By following these tips, you can enjoy some delicious ribs at Ruby Tuesday without compromising your health goals. Just remember to choose the right dish, pair it with lighter sides, watch your portions, and enjoy in moderation.