Whole30 Smoked Pork Ribs
Elevate your barbecue game with these irresistible Whole30 Smoked Pork Ribs, a perfect blend of smoky sweetness and bold spices for a meal that’s both flavorful and diet-compliant. Featuring tender pork spare ribs coated in a savory dry rub of paprika, garlic powder, onion powder, and cayenne, this recipe is enriched with layers of flavor through a unique mop sauce made from coconut aminos, apple cider vinegar, and water. Slowly smoked over apple wood chips at 225°F, these ribs are infused with a delicate sweetness and deep smokiness, creating a truly mouthwatering bite. Perfect for a backyard feast or weekend indulgence, these paleo-friendly pork ribs pair beautifully with Whole30 compliant sides like roasted veggies or a crisp coleslaw. Whether you're hosting a cookout or simply craving smoky barbecue, this dish is sure to impress with its combination of tender texture and rich, satisfying flavors.
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Recipe Information
Ingredients
- 2 racks Pork spare ribs
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried thyme
- 0.25 cup Coconut aminos
- 0.25 cup Apple cider vinegar
- 0.25 cup Water
- 2 cups Apple wood chips
Instructions
Begin by preparing the smoker according to the manufacturer's instructions, aiming for a temperature of 225°F.
If using a charcoal smoker, light the coals and allow them to become ashed over. If using an electric or gas smoker, set it to the correct temperature. Add apple wood chips to the smoker to impart a sweet, smoky flavor.
While the smoker is heating, prepare the dry rub for the ribs. In a small bowl, combine the paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and dried thyme. Mix well.
Remove the membrane on the bone side of the ribs if it hasn't already been removed. This can be done by sliding a blunt knife under the membrane and pulling it off using a paper towel for grip.
Rub the dry spice mixture generously all over the ribs, ensuring every surface is covered.
In another small bowl, combine the coconut aminos, apple cider vinegar, and water to create a mop sauce.
Once the smoker is ready, place the ribs on the smoker grates, bone side down.
Smoke the ribs for about 4 hours, maintaining the temperature of 225°F throughout. Every hour, baste the ribs with the mop sauce to keep them moist and infuse additional flavor.
After 4 hours, check the ribs for tenderness. They should be tender enough to easily pull away from the bone but not falling apart.
Once cooked, remove the ribs from the smoker and let them rest for about 10 minutes before slicing.
Serve the smoked pork ribs with your favorite Whole30 compliant sides and enjoy a smoky, succulent meal.
Nutrition Facts
Calories |
6117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 470.3 g | 603% | |
| Saturated Fat | 170.4 g | 852% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 7452 mg | 324% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 13.8 g | ||
| Protein | 412.6 g | 825% | |
| Vitamin D | 22.0 mcg | 110% | |
| Calcium | 540 mg | 42% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4963 mg | 106% | |
*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.
