Low Fat Smoked Pork Spareribs
Elevate your barbecue game with these mouthwatering Low Fat Smoked Pork Spareribs, a guilt-free way to enjoy the smoky tenderness of this classic dish. Perfectly seasoned with a vibrant dry rub featuring paprika, brown sugar, garlic powder, and a hint of cayenne, these spareribs are carefully smoked over soaked applewood chips for an irresistible depth of flavor. The technique of misting the ribs with a blend of apple cider vinegar and water ensures they stay moist and succulent throughout the cooking process, while wrapping them in foil toward the end results in a tender, fall-off-the-bone texture. With a total cook time of 4 hours, this recipe is designed for those who appreciate the art of slow smoking to achieve perfectly balanced flavors. Serve these lean smoked spareribs alongside your favorite side dishes for a backyard feast that’s big on taste but light on fat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Pork spareribs
- 2 tablespoons Paprika
- 2 tablespoons Brown sugar
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Kosher salt
- 0.25 cup Apple cider vinegar
- 0.25 cup Water
- 2 cups Applewood chips
Instructions
Preheat your smoker to 225°F (107°C).
In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, black pepper, cayenne pepper, ground cumin, and kosher salt to make a dry rub.
Remove the membrane from the underside of the spareribs for better seasoning penetration and smoke absorption.
Apply the dry rub generously on both sides of the ribs, ensuring an even coating.
Soak applewood chips in water for at least 30 minutes to produce ample smoke when heated.
Place the ribs in the smoker and add applewood chips to the smoker box or directly on the charcoal, depending on your smoker's design.
Smoke the ribs at 225°F (107°C) for about 3 hours, adding more soaked wood chips as necessary.
Mix apple cider vinegar and water in a spray bottle. Lightly mist the ribs with this mixture every hour to keep them moist.
After 3 hours, wrap the ribs in aluminum foil and return them to the smoker for an additional hour. This allows the ribs to steam, becoming more tender.
Unwrap the ribs and place them back in the smoker for the last hour to firm up the bark.
Once cooked, remove the ribs from the smoker and let them rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
8138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 634.3 g | 813% | |
| Saturated Fat | 201.4 g | 1007% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1429 mg | 476% | |
| Sodium | 4284 mg | 186% | |
| Total Carbohydrate | 295.3 g | 107% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 36.5 g | ||
| Protein | 241.7 g | 483% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 6155 mg | 131% | |
*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.
