Smoked Paleo Dry-Rubbed Ribs

Paleo, Gluten-Free, Refined Sugar-Free, Soy-Free, Minimal Ingredients, Easy

These deliciously moist smoked Paleo dry-rubbed ribs will bring out the natural flavors of the pork with a hint of caramelized spice from the smoker.

How to Make smoked Paleo dry-rubbed ribs

Everyone needs an excellent smoked rib recipe in their arsenal!

These tender fall of the bone smoked ribs are delicious and pairs well with any BBQ sauce if you desire. Five minutes before removing these simply smoked ribs, brush with your favorite BBQ sauce or leave plain as this recipe is intended.

This dry rub is perfect for dressing up other proteins, such as chicken or fish as well! Enjoy your protein with your favorite Mom Eats Paleo side dish!

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your smoked ribs turned out, so please leave a comment and share it with your friends and family.

How to Make Smoked Paleo Dry-Rubbed Ribs

1. Heat the smoker (or grill) to 275 degrees.

2. Brush the ribs with avocado oil.

3. In a small bowl, combine coconut sugar, paprika, sea salt, black pepper, ground mustard, garlic and onion powder, celery salt, cinnamon, and cayenne pepper.

4. Coat both sides of the ribs generously with the rub and pat spices into the meat.

5. Place the ribs into the smoker (or grill) and smoke for 5 to 6 hours or until it’s internal temperature reaches between 180 and 195 degrees.

6. Remove the ribs from the grill and rest for 5 minutes before cutting and serving.

How to Make smoked Paleo dry-rubbed ribs

How to Make Paleo Dry-Rubbed Ribs in the Oven

1. Preheat the oven to 300 degrees. Line an edged baking sheet with parchment paper. Set aside.

2. Put the ribs onto the prepared baking sheet and brush with avocado oil.

3. In a small bowl, combine coconut sugar and spices.

4. Coat both sides of the ribs generously with the rub and pat spices into the meat.

5. Bake for 2 hours in the preheated oven or until ribs are fork-tender and have an internal temperature between 180 and 195 degrees.

How to Store Smoked Paleo Dry-Rubbed Ribs

Ribs (cut or uncut) can be stored in an airtight container for 3 to 4 days in the refrigerator. When ready to eat, preheat the oven to 350 degrees and cook for 5 to 8 minutes or until warm to touch.

Essential Equipment for Making Smoked Paleo Dry-Rubbed Ribs

Smoker – If you do not have a smoker, please see the directions above for making these dry-rubbed ribs in the oven.

Thermometer – A thermometer ensures the ribs are cooked to a safe 180 to 195 degrees.

how to make smoked Paleo dry-rubbed ribs

More Paleo Pork Recipes

Herbed Pork Tenderloin – Herb infused pork tenderloin and vegetables will become a favorite family dinner!

Copycat Shake & Bake Paleo Pork Chops – Just like mom used to make – but Paleo style!

Crockpot Shredded BBQ Pork – Delicious pulled pork smothered in BBQ sauce.

Basic Staples for Making Smoked Paleo Dry-Rubbed Ribs

Ribs – When you are on a budget or just frugal (like me), pork products will allow you to get the biggest bang for your buck when it comes to quantity and quality.

Avocado Oil – I love cooking with avocado oil because of its high smoke point. You can also use equal parts of olive oil when swapping it out.

Coconut Sugar – The coconut sugar brings a hint of sweetness and caramelization to these ribs.

Spices – For this dry rub, I use a few common herbs found in most Paleo pantry’s to enhance the flavor profile.

Shop Amazon For All Your Paleo Essentials And Staples

how to make smoked Paleo dry-rubbed ribs
how to make smoked Paleo dry-rubbed ribs
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Smoked Paleo Dry-Rubbed Ribs

These deliciously moist smoked Paleo dry-rubbed ribs will bring out the natural flavors of the pork with a hint of caramelized spice from the smoker.
Course Dinner
Keyword dry rub, ribs, smoked
Prep Time 5 minutes
Cook Time 6 minutes
Servings 4
Calories 611kcal
Author Angela Blanchard

Equipment

  • Smoker

Ingredients

Instructions

  • Heat the smoker (or grill) to 275 degrees.
  • Brush the ribs with avocado oil.
  • In a small bowl, combine coconut sugar, paprika, sea salt, black pepper, ground mustard, garlic and onion powder, celery salt, cinnamon, and cayenne pepper.
  • Coat both sides of the ribs generously with the rub and pat spices into the meat.
  • Place the ribs into the smoker (or grill) and smoke for 5 to 6 hours or until it's internal temperature reaches between 180 and 195 degrees.
  • Remove the ribs from the grill and rest for 5 minutes before cutting and serving.

Nutrition

Calories: 611kcal | Carbohydrates: 2g | Protein: 41g | Fat: 49g | Saturated Fat: 14g | Cholesterol: 148mg | Sodium: 1932mg | Potassium: 552mg | Fiber: 1g | Sugar: 1g | Vitamin A: 592IU | Calcium: 66mg | Iron: 2mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.