low carb : smoked pork spare ribs + chili garlic sauce

Makes: 12 servings


  • 6 pounds pork spare ribs

  • Hickory wood chips/pellets




  1. Combine all ingredients for the dry rub and thoroughly coat the pork spare ribs with the mixture. Cover and refrigerate overnight (or a minimum of 30 minutes).

  2. Prepare smoker to 250 degrees Fahrenheit with hickory wood chips.

  3. In a mixing bowl, combine coconut aminos, chili garlic sauce, and yellow mustard.

  4. Lay pork spare ribs on the smoker rack. Paint a layer of the prepared chili garlic sauce onto the ribs, reserve the remainder of the sauce for basting.

  5. Smoke for 4 hours, basting the meat with chili garlic sauce once every hour.

Serving size: 1 serving

Net Carbs: 3 g

Fat: 53 g

Protein: 35 g

Recipe + photo courtesy of: ketogasm


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