NUTRITION

SERVINGS

INGREDIENTS

1.5 lbs Baby back pork ribs

1 tsp Smoked paprika

1 tsp Garlic powder

1 tsp Onion powder

0.5 tsp Sea salt

0.5 tsp Black pepper

0.5 tsp Dry mustard

2 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Liquid smoke

1 tbsp Water

PREPARATION

• 1

  Preheat your smoker to 225°F using hickory or applewood chips for a clean smoke profile.

• 2

  Remove the tough silver skin membrane from the back of the rib rack using a paper towel for grip.

• 3

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

• 4

  Apply the dry rub generously to both sides of the ribs, pressing the spices into the meat.

• 5

  Place the ribs directly on the smoker grate, bone-side down, and smoke for 3 hours.

• 6

  In a separate bowl, combine the tomato paste, apple cider vinegar, liquid smoke, and water to create a thick glaze.

• 7

  Brush the glaze over the top of the ribs and continue smoking for another 2 hours until the meat is tender and pulls back from the bone.

• 8

  Remove from the smoker and let the ribs rest for 10 minutes before slicing into individual portions.