Low Sodium Smoked Pork Ribs
Savor the smoky, tender perfection of Low Sodium Smoked Pork Ribs, a flavor-packed recipe crafted for health-conscious barbecue enthusiasts. This mouthwatering dish features succulent pork ribs seasoned with a bold, sodium-free dry rub of paprika, garlic powder, onion powder, mustard powder, cayenne, and a touch of brown sugar for sweetness. The ribs are slowly smoked over hickory wood chips, infusing them with deep, smoky flavor while staying moist with regular spritzes of apple cider vinegar and apple juice. Perfectly balanced and irresistibly juicy, these ribs are ideal for a crowd-pleasing summer cookout or weekend family dinner. With just 30 minutes of prep and simple step-by-step instructions, you’ll master a recipe that’s both heart-conscious and unapologetically delicious.
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Recipe Information
Ingredients
- 2 racks Pork ribs
- 2 tablespoons Olive oil
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Black pepper
- 2 teaspoons Mustard powder
- 1 teaspoon Cayenne pepper
- 2 tablespoons Brown sugar
- 1 cup Apple cider vinegar
- 1 cup Apple juice
- 2 cups Hickory wood chips
Instructions
Preheat your smoker to 225°F (105°C) and soak hickory wood chips in water for at least 30 minutes.
Remove the membrane from the back of each rack of ribs. Use a butter knife to lift the membrane and a paper towel to grip and pull it off completely.
Mix paprika, garlic powder, onion powder, black pepper, mustard powder, cayenne pepper, and brown sugar in a bowl.
Drizzle olive oil on both sides of the ribs to coat them lightly.
Apply the spice rub mixture evenly on both sides of the ribs, pressing gently to adhere.
Place ribs in the smoker with the bone side down. Add soaked hickory wood chips to the smoker.
Smoke the ribs for 3 hours, maintaining a consistent temperature of 225°F.
In a spray bottle, combine apple cider vinegar and apple juice.
Every hour during cooking, spray the ribs with the apple cider mixture to keep them moist.
After 3 hours, wrap each rack of ribs in aluminum foil to trap moisture and return them to the smoker for another hour.
Carefully unwrap the ribs and smoke for an additional 30 minutes to firm up the bark.
Remove ribs from the smoker and let them rest for 10 minutes before slicing.
Slice the ribs between the bones and serve hot.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 160 mg | 7% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 48.7 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1047 mg | 22% | |
*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.
