NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork baby back ribs

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Green cabbage

0.5 cup Red cabbage

0.25 cup Carrots

0.5 tsp Olive oil

1 tbsp Apple cider vinegar

0.5 tsp Dijon mustard

PREPARATION

• 1

  Preheat your smoker to 225°F (107°C) using your choice of hardwood, such as hickory or applewood.

• 2

  In a small bowl, mix together the smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create the dry rub.

• 3

  Pat the ribs dry and apply the spice rub generously on all sides of the meat.

• 4

  Place the ribs in the smoker and cook for 3 to 4 hours, or until the meat is tender and has reached an internal temperature of 190°F.

• 5

  While the ribs are smoking, prepare the slaw by whisking the olive oil, apple cider vinegar, and Dijon mustard in a large bowl.

• 6

  Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss until the vegetables are evenly coated.

• 7

  Let the slaw sit in the refrigerator for at least 20 minutes to allow the flavors to develop and the cabbage to soften slightly.

• 8

  Remove the ribs from the smoker, let them rest for 10 minutes, then slice and serve with the chilled tangy slaw.