Classic smoked keto barbecued ribs

Who said you can’t have SAUCY smoked barbecued ribs on the keto diet? And SMOKED, on the gas grill, to boot?

I decided to make smoked keto pork ribs on the gas grill Father’s day weekend. ALDI had pork spare ribs for $1.99 a pound, so I thought, why not?

These smoked keto barbecued ribs are definitely not going to replace a charcoal-smoke grilled or all-day-smoked ribs, but they are just GOOD ENOUGH (and fast), if you have only a gas grill and don’t have those other tools at hand.

This was my first time making any ribs at home, and making smoked keto barbecued ribs on the gas grill. If I can do it, anyone can. You just need a little time and patience, which you will be handsomely rewarded for with delicious ribs!

This recipe has a full photo essay for each step, at this link:
Smoked keto barbecued ribs on the gas grill
(or check out the photo gallery at the bottom of this page)

Recipe time breakdown:

Meat rest time: 40-60 mins
Dry rub rest time: 60 mins
Smoking time: 1 hr 15 mins
Cook time: 1 hour 40 mins
Finish on grill glazed with sauce: 20 mins
Rest before slicing: 10 mins

INGREDIENTS:

5 lbs fresh spare ribs (weight before trimming)

Dry rub:

This is pretty close to my original sugar-free barbecue spice seasoning mix recipe

1 teaspoon each:
Garlic powder
Onion powder
Cumin
Chili powder
Dry mustard
Black pepper

1 TB each:
Smoked paprika
Kosher salt
Erythritol granules

Optional additions:
Pinch of allspice
Dash of cayenne pepper

DIRECTIONS:

Line a baking sheet with foil.

Remove the ribs from the fridge, rinse off and pat dry with paper towels. Let the ribs rest about 30-40 minutes to take the chill off.

Trim the ribs:

Get out out a sharp knife and remove the short rib meat, trimming off the top and sides of the rack. Some barbecue pit masters leave on the tips at home, or when not in competition mode. It’s up to you. I used heavy-duty kitchen shears to get the stubborn thin parts cut. Next, remove the silver skin with the back of a spoon or a dull butter knife.

Heat/clean the grill:

Outside, heat your gas grill to high and place the lid down. Once the grill is hot, raise the lid clean the grates thoroughly using a grill brush.

Prepare your grill’s smoker box, smoker tube, or other preferred smoker method (I used this method and started it up while the grill was hot).

Turn down all but one side of your grill’s burners to create an indirect heat zone.  This will also help get the grill’s temp down  for perfectly smoked keto barbecued ribs (ideal smoking range is 225-250).

Prepare to dry rub the ribs:

In a small bowl, combine all the dry rub ingredients together with a fork or small whisk.

Brush oil or butter (I used a mixture of extra-light olive oil and hot chili oil) on the bone side of the ribs, then sprinkle with the dry rub mixture, and pat down. Flip to the meat-side of the ribs, and repeat with the oil and dry rub.

Let the rubbed ribs rest while you wait for the grill to lower its temperature (timing of when you do this may differ for you, I did my ribs on a very hot and sunny day, which may have had an effect on waiting for my grill and it staying too hot).

Smoking the ribs:

Check the grill to see that it’s no lower than 225F and ensure your preferred smoke method has started.

Once the smoke starts, place your ribs meat-side up on the grill, over the indirect heat zone. Lower the grill lid for about an hour.

After the rack has been smoking for about an hour, lift the lid and mist the ribs. I used about 3 tablespoons apple cider vinegar mixed with 1 cup of water, in a spray bottle. Misting your ribs is optional, but keeps them from drying out.

After 1 1/2 to 2 hours of smoking at 225-250 F (I had one rack, two racks or more could take 2+ hours), take the rack of ribs off the grill onto a foil-lined plate or pan.

You’ll want to check that the ends and undersides are nice and smoky. There may be some char here and there, mostly in the form of a little bark on top (that’s the rub mixture caramelizing).

Cooking the ribs:

Completely seal the ribs* in foil tightly, and place back on the grill to cook for 1 1/2 to 2 hours (mine were done 1 1/4 hours at 300F, because I could not get the grill temp down).

* Optionally, spread softened butter or ghee on both sides of the foil before wrapping (I used softened butter mixed with a tiny amount of “brown sugar” erythritol).

You want to look for some bone ends peeking out and see that the meat is pulling away from the bone. If you wiggle a bone and it feels like it will give easily, the ribs are totally done cooking.

Glaze & final cook:

(Optional) if saucing your gas grill-smoked keto spare ribs, pour your favorite low carb barbecue sauce on generously, and spread with a brush to coat the ribs (top side only saucing the underside may burn them) evenly.

Let the sauce-glazed ribs cook about 15-20 more minutes on the grill, with the lid down.

Remove the smoked and cooked ribs from the grill and let rest at least 10 minutes before slicing. Wrap leftovers in foil and refrigerate (I prefer to keep leftover rib portions whole in the fridge) for up to 5 days.

Reheating leftover smoked keto barbecued ribs:

To reheat ribs in the oven: Preheat oven to 250F. Slice rib portions off the cold rack as desired, then place rib strips onto a foil or parchment-lined oven safe sheet pan or dish, and warm in the oven for 30 minutes.

To reheat ribs in the microwave: Wet two paper towels with water, wring out, and then lay one flat on a microwave-safe plate or flat dish, and place your cold ribs meat-side-up, then lay the other damp paper towel over the top. Microwave for about 1 minute to 1 1/2 minutes, checking every 30 seconds to make sure you don’t overcook the ribs. You can also do this with small sheets of parchment paper (dry, not wet).

I just use a microwaveable steamer cover over a plate of cold ribs to reheat mine in the microwave using the above times for cooking.

Enjoy!