NUTRITION

SERVINGS

INGREDIENTS

0.4 lb pork baby back ribs

1 tbsp yellow mustard

1 tsp sea salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp garlic powder

2 tbsp sugar-free BBQ sauce

1.5 cup Brussels sprouts

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your smoker to 225°F (107°C) using high-quality wood pellets like hickory or applewood.

• 2

  Remove the thin membrane (silver skin) from the back of the ribs using a paper towel for better grip.

• 3

  Apply a thin layer of yellow mustard over the entire surface of the ribs to act as a binder for the spices.

• 4

  In a small bowl, combine the sea salt, black pepper, smoked paprika, and garlic powder, then sprinkle evenly over both sides of the ribs.

• 5

  Place the ribs on the smoker grate, bone-side down, and smoke for approximately 3 to 4 hours or until the meat has pulled back from the bones.

• 6

  While the ribs smoke, trim and halve the Brussels sprouts, then toss them with olive oil and a pinch of salt.

• 7

  During the last 30 minutes of smoking, place the Brussels sprouts on a baking sheet in a 400°F oven and roast until charred and tender.

• 8

  Brush the sugar-free BBQ sauce onto the ribs during the final 15 minutes of smoking to allow the glaze to set.

• 9

  Remove the ribs from the smoker, let them rest for 10 minutes, then slice and serve alongside the roasted Brussels sprouts.