Low Sodium Smoked Pork Ribs
Transform your barbecue game with these tender, flavorful Low Sodium Smoked Pork Ribs, perfect for those seeking a healthier spin on a BBQ classic. These fall-off-the-bone ribs boast a smoky hickory aroma and a robust blend of paprika, garlic powder, and brown sugar, delivering bold flavor with no added salt. The secret lies in a nutrient-packed apple cider vinegar and apple juice spray, keeping the ribs moist and tangy as they slow-cook to perfection in a 225°F smoker. With a total cook time of four hours and a hands-on spice rub preparation, these ribs are ideal for weekend gatherings or special occasions. Pair them with your favorite low-sodium sides for a guilt-free barbecue feast that doesn’t sacrifice an ounce of flavor.
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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
Directions
Step 1
Preheat your smoker to 225°F (105°C) and soak hickory wood chips in water for at least 30 minutes.
Step 2
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.
Step 3
Mix paprika, garlic powder, onion powder, black pepper, mustard powder, cayenne pepper, and brown sugar in a bowl.
Step 4
Drizzle olive oil on both sides of the ribs to coat them lightly.
Step 5
Apply the spice rub mixture evenly on both sides of the ribs, pressing gently to adhere.
Step 6
Place ribs in the smoker with the bone side down. Add soaked hickory wood chips to the smoker.
Step 7
Smoke the ribs for 3 hours, maintaining a consistent temperature of 225°F.
Step 8
In a spray bottle, combine apple cider vinegar and apple juice.
Step 9
Every hour during cooking, spray the ribs with the apple cider mixture to keep them moist.
Step 10
After 3 hours, wrap each rack of ribs in aluminum foil to trap moisture and return them to the smoker for another hour.
Step 11
Carefully unwrap the ribs and smoke for an additional 30 minutes to firm up the bark.
Step 12
Remove ribs from the smoker and let them rest for 10 minutes before slicing.
Step 13
Slice the ribs between the bones and serve hot.
Nutrition Facts
| Serving size | (1167.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 917.0 |
| Total Fat 55.3g | 0% |
| Saturated Fat 13.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 94mg | 0% |
| Sodium 160.3mg | 0% |
| Total Carbohydrate 74.7g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 48.7g | |
| Protein 26.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 185.8mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 1046.6mg | 0% |
Source of Calories