Whole30 Smoked Pork Spareribs
Elevate your barbecue game with these tantalizing Whole30 Smoked Pork Spareribs, a mouthwatering recipe perfect for outdoor cooking enthusiasts and fans of clean eating. These tender, smoky ribs are seasoned with a vibrant, sugar-free dry rub featuring paprika, garlic powder, smoked paprika, and cayenne for a bold flavor profile. Slowly smoked over hickory wood chips, they’re basted with a tangy apple cider vinegar spritz to keep them juicy and flavorful throughout the cooking process. Crafted with Whole30-approved ingredients and designed for low-and-slow smoking, these pork spareribs are a delicious centerpiece for any gathering. Serve them fresh off the smoker for a crowd-pleasing dish that’s Paleo-friendly and sure to impress.
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Recipe Information
Ingredients
- 2 racks Pork spareribs
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Ground black pepper
- 1 tablespoon Salt
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Smoked paprika
- 0.5 cup Apple cider vinegar
- 1 cup Water
- 2 cups Hickory wood chips
Instructions
Begin by removing the membrane from the back of the pork spareribs. Use a sharp knife to help lift the membrane, then pull it away with a paper towel for a better grip.
In a small bowl, mix together the paprika, garlic powder, onion powder, ground black pepper, salt, cayenne pepper, and smoked paprika to create a dry rub.
Pat the pork spareribs dry with paper towels. Generously season both sides of the ribs with the dry rub, pressing it into the meat to ensure it adheres well.
Cover the seasoned ribs and refrigerate for at least 1 hour or up to overnight for maximum flavor.
Preheat your smoker to 225°F (107°C). If you don't have a smoker, you can use a charcoal grill set up for indirect heat, maintaining the same temperature.
Soak the hickory wood chips in water for at least 30 minutes. Once soaked, drain the wood chips and place them in a smoker box or wrap them in a foil pouch with a few holes pierced in the top.
Place the ribs, bone side down, on the smoker grates. If using a grill, set them away from direct heat.
In a small bowl, mix the apple cider vinegar and water to use as a spritz.
Smoke the ribs for approximately 4-5 hours, spritzing them with the vinegar-water mixture every hour to keep them moist.
After 4 hours, check for doneness. The ribs should be tender with a slight pull from the bone. If needed, continue smoking for an additional 30-60 minutes.
Once done, remove the ribs from the smoker and let them rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 1839 mg | 80% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.5 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 1307 mg | 28% | |
*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.
