Keto Smoked Pork Spareribs
Indulge in the smoky, savory goodness of Keto Smoked Pork Spareribs, the ultimate low-carb barbecue delight. This mouthwatering recipe combines tender, juicy pork spareribs rubbed with a bold blend of spices including smoked paprika, garlic powder, and a hint of cayenne for a subtle kick. Perfectly smoked using hickory or applewood chips, these ribs are cooked low and slow to achieve that irresistible fall-off-the-bone texture. With just 30 minutes of prep and a flavorful 5-hour smoking process, this recipe is ideal for keto enthusiasts and barbecue devotees alike. Serve these spareribs with your favorite keto-friendly barbecue sauce to bring out their rich, smoky essence and enjoy a crowd-pleasing dish that’s perfect for backyard gatherings or weekend grilling sessions.
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Recipe Information
Ingredients
- 5 pounds pork spareribs
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 2 teaspoons sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground mustard
- 0.5 teaspoon cayenne pepper
- 2 tablespoons olive oil
Instructions
Begin by trimming any excess fat from the pork spareribs and removing the membrane from the back of the ribs if it is still intact.
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, ground black pepper, sea salt, ground cumin, ground mustard, and cayenne pepper.
Coat the spareribs with olive oil to help the spice rub adhere. Sprinkle the spice mixture evenly over both sides of the ribs, ensuring they are well covered. Use your hands to rub the spices into the meat.
Preheat your smoker to 225°F (107°C). Prepare wood chips for smoking; hickory or applewood work well for spareribs.
Once the smoker reaches the desired temperature, place the spareribs bone side down directly on the smoker grates.
Smoke the ribs for about 5 hours, maintaining a consistent temperature of 225°F. Spritz the ribs with water or apple cider vinegar every hour to keep them moist.
Check the ribs for doneness around the 4-hour mark. They should be tender and pull away from the bones easily.
Remove the ribs from the smoker, let them rest for about 10 minutes, then slice between the bones and serve immediately with your choice of keto-friendly barbecue sauce.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.8 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
