We have a fabulous smoker that we use fairly regularly to make some amazing dinners. We haven’t used it for awhile though due to us travelling a lot during the summer.
But, it was time to bring out the big guns – ribs! My son can probably devour a rack of ribs himself, but he and my daughter are not on the low carb diet. So, this would be a great opportunity to see if a new recipe works on no Keto folks…
Gary is working on his ability to modify recipes to be Keto-friendly and here’s a great picture of the results!
The key in making these amazing ribs is to smoke them using the 3 – 2 – 1 method. This combination makes them juicy and the meat simply slides off the bone. The 3 – 2 – 1 method is fairly simple to follow.
Prepare the meat the night before and get your base ingredients onto the meat. This will allow the meat to absorb some of the flavors. We didn’t do that for this recipe but it would have probably made it better.
The ribs will be on for a total of 6 hours.
Round 1 is put on the grill at 250 degrees, for 3 hours. After 90 minutes, he used a spritzer bottle (we got ours at Walmart) and spritzed the meat every 30 minutes for the remaining part of the 3 hours. He used the apple cider vinegar and water mix at a 50/50 ratio.
Round 2 – After the first 3 hours, Gary took the meat off the grill and proceeded to wrap them in foil. Before closing, he added several pats of butter to the top of the meat and drizzled some sugar free honey on the top. This sugar free honey does have sugar alcohols, but you’re only really using a few tablespoons. If you choose to not use this, you won’t get that shiny look to your meat, but it would still be good!
Once he added the butter and honey, he folded up the meat in aluminum foil and place the ribs in the smoker with the meat side DOWN. The ribs stayed on the grill for another 2 hours this way (a good time to get some other small project done).
Round 3: After the 2 hours were done, he brought the ribs in and removed them from the foil. This is typically the time where you would add BBQ sauce as a final addition. Gary instead used the juices gathered in the foil to baste the meat. Round 3 is on the grill for one final hour, basting twice during that time.
The result is some amazing ribs that literally just pull off the bone when lightly tugged. Finger licking goodness!
Keto Friendly Ribs
Looking for a great Keto-friendly recipe for smoked ribs? Then you’ve come to the right place!
Approximately 4 carbs per serving.
Ingredients
- 1/4 cup Kosher salt Dry rub
- 1/2 cup Splenda Dry rub
- 4 TB Smoked Paprika Dry rub
- 2 TB Black Pepper Dry rub
- 1/2 TB Garlic Powder Dry rub
- 1/2 TB Onion Powder Dry rub
- 1/2 TB cumin Dry rub
- 1 tsp cayenne pepper Dry rub
- 2 racks pork ribs
- 4-5 TB yellow mustard
- 4-6 TB butter (salted)
- 3-4 TB sugar free honey
- 1/2 cup apple cider vinegar for spritzing meat
Instructions
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Mix dry ingredients
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Remove membrane from the rib side of the meat. Spread yellow mustard over meat on both sides. Generously apply mixed dry ingredients and ideally let sit overnight in the refrigerator.
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Place on pre-heated smoker for 3 hours at 250F. Spritz every 20-30 minutes with a 50/50 solution of apple cider vinegar and water.
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Remove meat and wrap in aluminul foil, adding several pats of butter on the meat side, and drizzle with the sugar free honey. Wrap tightly and then put back on grill for 2 hours
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Remove meat from foil, reserving juices for basting. Set meat back on smoker and baste every 30 minutes. Remove meat after one hour.
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Wait impatiently for 10 minutes to allow the meat to relax before you dig in. We didn’t make it…
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