📝 About This Recipe
Experience the soul of Central Texas barbecue without the sugary glazes that kick you out of ketosis. These ribs are seasoned with a bold, savory dry rub that creates a beautiful 'bark' and slow-smoked over hickory for a deep, authentic flavor profile. The result is fall-off-the-bone tender pork that celebrates the natural richness of the meat and the complexity of artisan spices.
🥗 Ingredients
The Meat
- 2 full racks Pork Baby Back Ribs (approximately 3-4 lbs total, membrane removed)
- 1/4 cup Yellow Mustard (used as a binder, will not affect final flavor)
Keto Signature Dry Rub
- 3 tablespoons Smoked Paprika (provides color and base smokiness)
- 2 tablespoons Kosher Salt (use coarse salt for better crust formation)
- 1 tablespoon Black Pepper (coarsely ground)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 2 teaspoons Chili Powder (mild or medium heat)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Cayenne Pepper (optional, for a spicy kick)
- 1 tablespoon Granulated Monk Fruit Sweetener (optional, for a hint of sweetness without the carbs)
The Spritz
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Water
👨🍳 Instructions
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1
Prepare the ribs by removing the silver skin (membrane) from the back of the racks. Use a butter knife to loosen the edge and a paper towel to grip and pull it off completely.
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2
Pat the ribs completely dry with paper towels. Moisture is the enemy of a good bark.
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3
In a small bowl, whisk together the smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, cumin, cayenne, and monk fruit sweetener until well combined.
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4
Apply a thin, even layer of yellow mustard over both sides of the ribs. This acts as a 'glue' for the spices.
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5
Generously sprinkle the dry rub over the ribs, ensuring every inch is covered. Press the spices into the meat gently rather than rubbing them.
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6
Preheat your smoker to a steady 225°F (107°C). Use hickory, oak, or cherry wood for the best flavor profile.
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7
Place the ribs bone-side down on the smoker grates. Close the lid and smoke undisturbed for 3 hours.
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8
While the ribs smoke, mix the apple cider vinegar and water in a spray bottle. After the first 3 hours, lightly spritz the ribs every 45 minutes to keep the surface moist.
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9
At the 3-hour mark, check the color. If the ribs have a deep mahogany color and the bark is set, you can choose to wrap them in butcher paper or foil for extra tenderness, or leave them unwrapped for a crunchier bark.
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10
Continue cooking for another 2 to 3 hours. The ribs are done when the meat has pulled back from the bone ends by about 1/4 to 1/2 inch.
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11
Perform the 'bend test': pick up the rack with tongs from one end. If the meat cracks slightly in the center when the rack bends, they are perfectly tender.
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12
Remove the ribs from the smoker and wrap them loosely in foil. Let them rest for at least 15-20 minutes to allow the juices to redistribute.
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13
Slice the ribs between the bones using a sharp carving knife and serve immediately while warm.
💡 Chef's Tips
Always let your ribs sit with the rub for at least 30 minutes before smoking to allow the salt to penetrate. Avoid using Mesquite wood for long cooks as it can become bitter; stick to Hickory or Fruitwoods. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chunks. Never boil your ribs before smoking; it ruins the texture and washes away the natural pork flavor. For a cleaner cut, flip the ribs bone-side up on the cutting board so you can see exactly where to slice.
🍽️ Serving Suggestions
Serve with a side of creamy, vinegar-based keto coleslaw to cut through the richness. Pair with buttery roasted radishes (a great low-carb alternative to potatoes). Enjoy with a tall glass of unsweetened iced tea with a squeeze of lemon. Offer a side of homemade sugar-free BBQ sauce for those who prefer a little dip. Serve alongside grilled asparagus seasoned with lemon zest and parmesan.