Dry Rub For Pork Ribs

Keto Bourbon Mustard Pork Ribs

Keto Bourbon Mustard Pork Ribs

Ingredients

• 1 slab pork spare ribs, about 6 to
• 7 pounds (2.7 to 3.2 kg)
• 1 cup (240 ml) bourbon
• 1 cup (240 ml) oil
• 1 tablespoon (15 ml) molasses
• 1 cup (240 ml) spicy brown mustard
• 2 tablespoons (4 g) dried sage
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 tablespoon (4 g) dried thyme
• 1 cup (25 g) Splenda

Method

1. Wood chips or chunks, soaked for at least 30 minutes
2. Combine everything but the ribs and the wood chunks
3. Cut the ribs in two so they’ll fit in a pot-use a one, only big enough to fit the ribs
4. Reserve some bourbon mixture for basting, pour the rest over them, and let them marinate for several hours, at least
5. Simmer-put the pot over medium-low heat, bring the marinade to a simmer, and let the ribs cook for 25 to 30 minutes
6. Either way, set up your grill for indirect smoking (pile all the coals on one side or turn on only half the burners on a gas grill) and add the wood chips or chunks
7. If you’ve simmered your ribs, smoke them for 3 hours
8. If you haven’t, smoke them for 5 to 6 hours
9. Either way, baste them with the reserved bourbon-mustard marinade every 30 to 45 minutes while they’re smoking, using a clean utensil each time
10. Baste them for the last time at least 15 to 20 minutes before pulling the ribs out of the hot smoke
11. Replace the wood chips whenever the smoke dies down

Makes 8 servings

1. Estimating 6 grams of carb per serving, with a trace of fiber, and the count may actually be lower than that; 39 grams of protein