3 tablespoons brown erythritol sweetener, divided
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1 rack St. Louis style spare ribs (about 4 pounds)
1 tablespoon avocado oil
1/4 cup Hunt's® Tomato Paste
2 tablespoons Gulden's® Spicy Brown Mustard
2 tablespoons cider vinegar
1/2 cup water
Keto Smoked BBQ Ribs
|% Daily Value|
|Total Fat||57 g||88%|
|Saturated Fat||16 g||82%|
|Dietary Fiber||1 g||6%|
|Vitamin C||1 mg||2%|
|Vitamin A||727 iu||15%|
Prepare and preheat your smoker to 225°F, using the wood chips of your choice.
Stir together 1 tablespoon sweetener, salt and spices in small bowl. Reserve 2 tablespoons spice rub. Season ribs all over with remaining keto BBQ rub.
Place the ribs on the smoker and smoke for 3 hours. Place large sheets of foil on a baking sheet to wrap the ribs in. Wrap the ribs tightly in foil and move them off of the baking sheet to the smoker to smoke for another 2 hours.
KETO BBQ SAUCE: Heat avocado oil in a small saucepan over medium heat. Add tomato paste to hot oil and cook until it starts to brown and stick to the bottom of the pot, about 3 minutes, stirring frequently. Stir in reserved 2 tablespoons spice rub and cook until fragrant, about 30 seconds. Stir in remaining 2 tablespoons sweetener, mustard, vinegar and water. Reduce heat to low and simmer until slightly thickened, about 15 minutes.
Remove ribs from foil and brush with keto BBQ sauce as desired. Continue cooking and basting 15 to 20 minutes, until deeply browned and bark has formed.
Remove smoked keto BBQ ribs from smoker, cut into 2 or 3 bone portions and serve with any remaining keto BBQ sauce.
Keto Smoked BBQ Ribs
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