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Best Easy Smoked Pork Ribs Recipe

Name: Best Easy Smoked Pork Ribs Recipe
Total time: 270 min
Yield: 300 g
Ingredients: Pork ribs 3 lbs; Yellow mustard 2 tbsp; Brown sugar 2 tbsp; Smoked paprika 1 tbsp; Kosher salt 1 tbsp; Black pepper 1 tsp; Garlic powder 1 tsp; Onion powder 1 tsp; Cayenne pepper 0.25 tsp

Slow-smoked pork ribs with a mahogany bark and tender, juicy meat are a high protein, carnivore family favorite. These competition-worthy ribs are the heart of any great barbecue.

Cook 270 min Difficulty NORMAL 790 kcal

#high protein #keto

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Ingredients

Main ingredients

Pork ribs 3 lbs
Yellow mustard 2 tbsp

Seasonings/Sauce

Brown sugar 2 tbsp
Smoked paprika 1 tbsp
Kosher salt 1 tbsp
Black pepper 1 tsp
Garlic powder 1 tsp
Onion powder 1 tsp
Cayenne pepper 0.25 tsp

Nutrition summary

Carbohydrates 10 g 5%

Protein 44 g 22%

Fat 65 g 73%

Serving size 300g

Cooking steps

1

Remove the thin membrane from the back of the pork ribs for optimal tenderness.
2

Rub both sides of the ribs with yellow mustard to help the seasoning adhere and lock in moisture.
3

Mix all seasoning ingredients well and coat the ribs generously, pressing the rub firmly into the meat.
4

Preheat your smoker to 225°F. Place the ribs meat side up on the smoker and smoke uncovered for 3 hours.
5

Wrap the ribs tightly in foil and return to the smoker for 2 more hours to ensure even heat and moisture.
6

Unwrap the ribs, increase smoker heat to 250°F, and smoke for 45–60 minutes longer until a deep mahogany bark forms and the ribs are tender.
7

Let the ribs rest for 10–15 minutes before slicing to allow juices to redistribute for maximum juiciness.

Personalized Q&A

Q. What are the key ingredients that give these smoked pork ribs their signature flavor?

The flavor-defining ingredients are pork ribs as the protein base, yellow mustard for adhesion and tang, and a blend of brown sugar, smoked paprika, salt, black pepper, garlic and onion powder, and a touch of cayenne for a complex, smoky, slightly sweet and spicy crust.

Q. How should the smoker temperature and cooking times be handled for best results?

Begin smoking at 225°F for 3 hours unwrapped to develop smoke flavor, then wrap the ribs to retain moisture and cook for 2 more hours. Finish unwrapped at 250°F to form a mahogany bark and ensure tender meat. Strict adherence to these times and temperatures brings out the ideal texture.

Q. How can I avoid drying out or overcooking the ribs?

Wrapping the ribs after the first 3 hours traps moisture, while not exceeding the recommended cooking time at each stage prevents overcooking. Allowing the ribs to rest before slicing also maintains juiciness and protects against dryness.

Q. What is the nutrition breakdown per serving for this smoked pork ribs recipe?

Each serving (300g) provides approximately 790 kcal, with 10g carbohydrates (5% of calories), 44g protein (22%), and 65g fat (73%), making these ribs high in protein and fat and very low in carbs.

Best Easy Smoked Pork Ribs Recipe

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