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 Dry mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Apple cider vinegar

2 tbsp Sugar-free BBQ sauce

1 cup Shredded cabbage

0 tsp Olive oil

PREPARATION

• 1

  Preheat your smoker to 225°F using fruitwood pellets for a subtle sweetness.

• 2

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

• 3

  Pat the ribs dry with a paper towel and apply the spice rub generously to both sides, pressing it firmly into the meat.

• 4

  Place the ribs on the smoker grate and cook for 3 hours until a deep, mahogany bark begins to form.

• 5

  Spritz the ribs with 1 tablespoon of the apple cider vinegar, wrap them tightly in foil, and return to the smoker for 2 hours until tender.

• 6

  Carefully unwrap the ribs, brush the top side with the sugar-free BBQ sauce, and smoke for a final 30 minutes to set the glaze.

• 7

  While the ribs finish, whisk the remaining 1 tablespoon of apple cider vinegar with the olive oil and toss with the shredded cabbage.

• 8

  Allow the ribs to rest for 10 minutes before slicing between the bones and serving with the refreshing vinegar slaw.