Low Carb Smoked Pork Ribs
Savor the smoky perfection of these Low Carb Smoked Pork Ribs, a mouthwatering delight crafted for barbecue enthusiasts wanting to stay health-conscious. This recipe shines with tender baby back ribs flavored by a bold spice rub featuring paprika, smoked paprika, cayenne, and garlic powder, complemented by the subtle tang of apple cider vinegar and liquid smoke. Expertly smoked at 225°F for hours of low and slow cooking, these ribs boast juicy, fall-off-the-bone doneness with a slightly crispy outer layer that steals the spotlight. Perfect for keto and low-carb diets, these pork ribs are not only packed with flavor but also simple to prepare with just a handful of pantry staples. Whether for a family barbecue or an indulgent weeknight dinner, these smoky, savory ribs are guaranteed to satisfy.
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Recipe Information
Ingredients
- 2 racks Pork ribs (baby back)
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Liquid smoke
- 2 tablespoons Olive oil
- 1 cup Apple cider vinegar
- 1 cup Water
Instructions
Remove the membrane from the back of the pork ribs to allow better flavor absorption.
In a small bowl, mix together paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and smoked paprika.
Rub the ribs with olive oil and then generously apply the spice mixture on all sides of the ribs.
Preheat your smoker to 225 degrees Fahrenheit (about 110 degrees Celsius).
Place the ribs in the smoker, bone side down. Close the lid and smoke the ribs for 3 hours.
In a separate bowl, combine the apple cider vinegar, water, and liquid smoke.
After 3 hours, remove the ribs from the smoker. Place each rack of ribs on a large piece of heavy-duty aluminum foil.
Pour half of the apple cider vinegar mixture over each rack. Wrap the ribs tightly in the foil to form a sealed packet.
Return the wrapped ribs to the smoker and smoke for an additional 2 hours.
After 2 hours, carefully unwrap the ribs, discard the foil, and place the ribs back in the smoker to cook for an additional 1 hour. This will allow the ribs to develop a slightly crispy outer layer.
Remove from the smoker and let the ribs rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.5 g | 452% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 8183 mg | 356% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 3.0 g | ||
| Protein | 284.9 g | 570% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3817 mg | 81% | |
*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.
