Paleo Smoked Pork Ribs
Elevate your barbecue game with these irresistible Paleo Smoked Pork Ribs, crafted for both flavor and health-conscious eaters. Perfectly seasoned with a robust dry rub of paprika, garlic powder, and a blend of aromatic herbs like thyme and oregano, these ribs are smoked low and slow to mouthwatering perfection. Apple cider vinegar and honey create a tangy, subtly sweet baste that keeps the ribs tender and juicy while infusing them with layers of smoky goodness. The cooking process, paired with the Paleo-friendly ingredients, ensures a guilt-free indulgence ready to impress at any gathering. Ideal with your favorite grain-free sides, these smoked pork ribs promise finger-licking satisfaction in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Pork ribs
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Ground black pepper
- 1 teaspoon Sea salt
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Mustard powder
- 0.5 teaspoon Cayenne pepper
- 0.5 cup Apple cider vinegar
- 0.5 cup Water
- 2 tablespoons Honey
Instructions
Remove the membrane from the back of the pork ribs. This can be done by sliding a knife under the membrane and pulling it away gently.
In a bowl, mix together paprika, garlic powder, onion powder, black pepper, sea salt, oregano, thyme, mustard powder, and cayenne pepper to create the dry rub.
Rub the spice mixture generously over both sides of the ribs, coating evenly. Let the ribs sit at room temperature while preparing the smoker.
Preheat the smoker to 225°F (107°C) and add your choice of wood chips for smoking; hickory or applewood work well for ribs.
In a small bowl, combine apple cider vinegar, water, and honey. Stir until honey is dissolved. This mixture will be used to baste the ribs during smoking.
Place the ribs on the smoker, bone side down. Smoke for approximately 4 hours, basting with the apple cider mixture every hour to keep the ribs moist and flavorful.
The ribs are done when the internal temperature reaches 190-203°F (88-95°C) and they are tender, with the meat pulling away from the bone.
Allow the ribs to rest for 10-15 minutes before slicing and serving. Enjoy your Paleo Smoked Pork Ribs with your favorite Paleo-friendly side dishes.
Nutrition Facts
Calories |
4273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.5 g | 412% | |
| Saturated Fat | 118.8 g | 594% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 3475 mg | 151% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 36.8 g | ||
| Protein | 283.2 g | 566% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3649 mg | 78% | |
*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.
