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These Grilled Dry Rub Baby Back Ribs, are coated with mustard and then patted down with a spicy dry rub. Cooked to perfection over an indirect heat, then 10 minutes before removing from the grill are coated with a sugar free barbecue sauce. Melt in your mouth delicious and finger licking good, these ribs will make everyone want to come to your next barbecue!
A few years ago, Grumpy inspired me to start cooking on the grill. I never felt confident about it, but Grumpy told me it wasn’t hard. So, I had him give me tips and he helped me figure out the basics. I took off grilling and haven’t stopped since. Grumpy very rarely rules the grill anymore!
Who is your Hero of the Grill? Do you have someone who has inspired you to grill? If so, then be sure to head over to check out the Hero of the Grill Contest and Sweepstakes at SmithfieldGetGrilling.com. Nominate the person who inspired you and they could win $5000!
I would have to say that the best tip about grilling ribs that Grumpy gave me was “talk to Scott, he makes awesome ribs.” Scott is Grumpy’s brother, who, when all is said and done, got the cooking gene that Grumpy did not get! Scott is our Hero of the Grill!
When I was ready to start my grill plan, I texted Scott and asked him how he cooked his ribs. Having always been intimidated by grilling ribs without pre-cooking them first, I was a bit nervous. I wanted to slow cook them on the grill without pre-cooking them, but I wanted to be sure I was doing it right!
Grill your ribs like a Championship Pitmaster!
After I talked with Scott, I headed off to Walmart and purchased Smithfield Extra Tender Pork Back Ribs. Back Ribs are our favorite, and quality really matters when wanting to imitate the Championship Pitmasters!
The tips Scott gave me were really great tips and definitely made delicious ribs. The best tip he gave me had to do with how to cook them on the grill. He told me to cook them over indirect heat at 325 for about 2-1/2 to 3 hours, until the internal temp is 185 degrees. My ribs took about the 2-1/2 hours to cook.
As you can see they turned out perfectly cooked and perfectly delicious!
Try the leftovers from these Grilled Dry Rub Back Ribs in a quesadilla, tacos, or nachos!
These Grilled Dry Rub Baby Back Ribs, are coated with mustard and then patted down with a spicy dry rub. Cooked to perfection over an indirect heat, then 10 minutes before removing from the grill are coated with a sugar free barbecue sauce.
For the Dry Rub:
2 tbsp Paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chipotle powder
1/2 tbsp cumin
3 tbsp Erythritol
For the Barbecue Sauce
4 oz tomato paste
1/2 cup water
1/2 cup apple cider vinegar
3 tbsp butter, melted
1 tsp garlic powder
1 tsp salt
1 tsp onion powder
1/4 cup sugar free maple syrup
3.5 lbs Smithfield Extra Tender Pork Back Ribs
1/2 cup spicy brown mustard
Combine all ingredients in dry rub group and set aside.
Remove Smithfield Extra Tender Pork Back Ribs from package and pat dry with paper towel.
Using a silicone brush, coat ribs with mustard on front and backside.
Sprinkle dry rub over mustard coated ribs and lightly pat to pack rub into mustard coating.
Pre-heat grill until very hot. I light all 4 burners on my grill to preheat. Once hot, I turn two burners off on one side. Place ribs on grill side where burner was turned off. Watch the temperature of your grill while cooking and make sure it stays around 325.
Cook ribs over grill, turning every 30 minutes. Once turned, spray ribs with a mist of apple cider vinegar. (Tip from Scott - the vinegar helps keep the ribs from drying out).
While ribs are cooking, make your sugar free barbecue sauce. Combine all sauce ingredients. Set aside until ready to use.
Once your ribs reach an internal temperature of 185, coat with the homemade sugar free barbecue sauce (if desired). Let cook another 10 minutes for the sauce to cook onto the ribs.
Remove from heat and serve with extra sauce if desired.
Fat 44g, Net Carbs 7g, Protein 37g
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
8 Amount Per ServingCalories 578Total Fat 44gCarbohydrates 7 net carbsgProtein 37g
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Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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