Paleo Smoked Pork Ribs
Indulge in the mouthwatering flavor of these Paleo Smoked Pork Ribs, the perfect balance of smoky, savory, and sweet, crafted to satisfy your primal cravings while staying entirely Paleo-friendly. This recipe stars tender, fall-off-the-bone pork ribs, generously coated in an aromatic dry rub featuring paprika, garlic powder, oregano, and a hint of cayenne for a subtle kick. Slowly smoked to perfection at 225°F, these ribs are basted with a tantalizing blend of apple cider vinegar, honey, and water to keep them moist and flavorful throughout the 4-hour cooking process. Perfect for a backyard barbecue or an indulgent Paleo feast, these ribs pair beautifully with roasted vegetables or a crunchy slaw for a complete meal. Whether you're a seasoned smoker or a first-timer, these Paleo Smoked Pork Ribs promise an unforgettable dining experience that’s worth every savory bite!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
Rub the spice mixture generously over both sides of the ribs, coating evenly. Let the ribs sit at room temperature while preparing the smoker.
Step 4
Preheat the smoker to 225°F (107°C) and add your choice of wood chips for smoking; hickory or applewood work well for ribs.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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
| Serving size | (1683.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4273.0 |
| Total Fat 321.5g | 0% |
| Saturated Fat 118.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1279.1mg | 0% |
| Sodium 3475.2mg | 0% |
| Total Carbohydrate 59.5g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 36.8g | |
| Protein 283.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 432.9mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 3649.2mg | 0% |
Source of Calories