Slow-Smoked Dry-Rubbed Pork Ribs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Smoked Dry-Rubbed Pork Ribs

YOUR SOLIN GENERATED RECIPE

Slow-Smoked Dry-Rubbed Pork Ribs

Savor a hearty serving of tender pork ribs, infused with a rich blend of smoky spices. The dry rub creates a delicious crust, while slow smoking ensures a melt-in-your-mouth texture accented by a fragrant, balanced aroma. Perfect for a satisfying dinner that delights both the senses and your nutritional goals.

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NUTRITION

488kcal
Protein
34.6g
Fat
32.4g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pork Baby Back Ribs (≈170g)

1 teaspoon Paprika

1/2 teaspoon Garlic Powder

1 teaspoon Brown Sugar

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your smoker to a low temperature of around 225°F (107°C).

  • 2

    In a small bowl, combine paprika, garlic powder, brown sugar, salt, and black pepper to form the dry rub.

  • 3

    Pat the pork ribs dry with paper towels. Generously coat all sides of the ribs with the dry rub, ensuring an even layer of spice.

  • 4

    Place the seasoned ribs in the smoker and slow smoke for approximately 3 to 4 hours, or until the meat is tender and has a nice smoky crust.

  • 5

    Remove the ribs from the smoker, let them rest for a few minutes, then slice between the bones and serve.

Slow-Smoked Dry-Rubbed Pork Ribs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Smoked Dry-Rubbed Pork Ribs

YOUR SOLIN GENERATED RECIPE

Slow-Smoked Dry-Rubbed Pork Ribs

Savor a hearty serving of tender pork ribs, infused with a rich blend of smoky spices. The dry rub creates a delicious crust, while slow smoking ensures a melt-in-your-mouth texture accented by a fragrant, balanced aroma. Perfect for a satisfying dinner that delights both the senses and your nutritional goals.

NUTRITION

488kcal
Protein
34.6g
Fat
32.4g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pork Baby Back Ribs (≈170g)

1 teaspoon Paprika

1/2 teaspoon Garlic Powder

1 teaspoon Brown Sugar

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your smoker to a low temperature of around 225°F (107°C).

  • 2

    In a small bowl, combine paprika, garlic powder, brown sugar, salt, and black pepper to form the dry rub.

  • 3

    Pat the pork ribs dry with paper towels. Generously coat all sides of the ribs with the dry rub, ensuring an even layer of spice.

  • 4

    Place the seasoned ribs in the smoker and slow smoke for approximately 3 to 4 hours, or until the meat is tender and has a nice smoky crust.

  • 5

    Remove the ribs from the smoker, let them rest for a few minutes, then slice between the bones and serve.