Ingredients
- 2 tablespoons kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- heavy-duty aluminum foil
- 6 pounds pork ribs
- 2 cups wood chips
- water
- vegetable oil
- 1 cup keto barbecue sauce
Directions
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Combine kosher salt, paprika, onion powder, garlic powder, ginger, and pepper in a small bowl.
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Place one layer of aluminum foil on a baking sheet, leaving about a 2-inch overhang on all sides.
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Pat ribs dry using a paper towel and rub spice mixture into both sides of ribs. Place rib racks, meaty side up, on the prepared baking sheet. Cover with more aluminum foil and tightly crimp the edges. Refrigerate 8 to 24 hours.
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Preheat the oven to 225 degrees F (110 degrees C).
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Place the covered baking sheet on the center rack of the oven and bake for 4 hours. Remove from the oven and rest ribs for 10 minutes.
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Place the wood chips in a bowl and cover with water. Preheat an outdoor grill for medium heat.
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Drain wood chips and place in an aluminum foil packet; poke several holes in the packet. Place the wood chip packet on the hottest part of the grill and close the lid.
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When the chips are smoking, oil the grate where rib racks will go. Remove ribs from foil and place rib racks on the oiled grate. Brush with 1/2 the barbecue sauce. Close the lid and grill for 5 to 10 minutes, monitoring closely for flare-ups. Turn ribs and baste other side with remaining barbecue sauce.
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Close the lid and grill, again monitoring for flare-ups, for an additional 5 to 10 minutes. Keep turning and basting until ribs reach your desired color. Slice rib racks into portions and serve with additional barbecue sauce.
Tips
After cooking the ribs in the oven, you can refrigerate them and finish smoking them the next day.
