Yield
About ½ cup
Ingredients
- 3 tablespoons Redmond Ancient Fine Sea Salt
- 2 tablespoons finely ground black pepper
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon ground mustard powder
- 1 tablespoon annatto powder
- ½ tablespoon poblano powder
Optional Sweetener
- ¼ cup monk fruit sweetener or Swerve brown sugar replacement
Instructions
1.
In a bowl, whisk together the salt, black pepper, onion powder, garlic powder, chili powder, smoked paprika, mustard powder, annatto powder, and poblano powder.
2.
If desired, whisk in the monk fruit or Swerve sweetener for a lightly sweetened version.
3.
Store in an airtight container until ready to use.
Sugar Free BBQ Ribs
Serves
4–6
Ingredients
- 2 racks St. Louis cut pork ribs
- 2–4 tablespoons yellow mustard
- Diva Q Sugar Free Savory BBQ Rub
- 3 cups sugar free ginger beer, divided
- ½ cup sugar free apricot jam
- 4 tablespoons unsalted butter, divided
Instructions
1.
Preheat the Grill. Preheat your Traeger grill to 225°F.
2.
Prepare the Ribs. Remove the membrane from the back of the ribs and trim as needed. Lightly coat both sides with yellow mustard and season generously with the Sugar Free Savory BBQ Rub.
3.
Begin Smoking. Pour 1½ cups ginger beer into a spritz bottle. Place the ribs bone side down on the grill and spritz every 45 minutes.
4.
Wrap the Ribs. When the ribs reach 160–170°F and the bark has set, wrap them. On a sheet of heavy-duty foil, place 2 tablespoons butter and 2 tablespoons apricot jam. Place the ribs meat side down on top. Spread the remaining 2 tablespoons apricot jam on the bone side and pour ¾ cup ginger beer into each packet. Seal tightly.
5.
Continue Cooking. Increase the grill temperature to 275°F and return the wrapped ribs to the grill. Cook until the internal temperature reaches 201–206°F.
6.
Rest and Serve. Open the foil and allow the ribs to vent for 10 minutes. Slice and serve. Drizzle the packet juices over the ribs if desired.
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