NUTRITION

SERVINGS

INGREDIENTS

11 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

0.25 tsp Chili powder

2 tbsp Apple cider vinegar

2 tbsp Date-sweetened BBQ sauce

1.5 cup Shredded green cabbage

0.25 cup Shredded carrots

1 tsp Extra virgin olive oil

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your smoker to 225°F (107°C) using hickory or applewood chips for a deep, smoky flavor profile.

• 2

  Remove the silver skin membrane from the back of the ribs and pat the meat dry with paper towels.

• 3

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, black pepper, and chili powder.

• 4

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

• 5

  Place the ribs on the smoker grate, bone-side down, and smoke for 3 hours until the bark begins to set.

• 6

  While the ribs smoke, whisk together the cabbage, carrots, olive oil, 1 tbsp of vinegar, and mustard to create a crisp slaw.

• 7

  Brush the ribs with the BBQ sauce mixed with the remaining vinegar, then smoke for another 60 minutes until tender.

• 8

  Remove the ribs from the smoker and let them rest for 10 minutes before slicing to keep the meat juicy.