Low and Slow – Low Carb Sweet and Smoky Ribs

Low and Slow – Low Carb Sweet and Smoky Ribs


Another summer day is another grilling day in my house. We had some company coming through town, so I thought today would be a good day for me to fire up the grill (of course) and smoke up a nice rack of sweet and smoky baby back ribs. I’m certainly glad I did, and I think everyone else was too!

I made up my own blend of dry rub for these ribs, which you can find at the bottom. I then wrapped them up overnight in the fridge. No oil or any liquid on them. Just the dry rub. I also served the ribs with a zero calorie, zero carb sauce I whipped up with some Waldens Barbecue Sauce, mustard, and apple cider vinegar to add a little Carolina flair to it.


I set up my little Weber Jumbo Joe for a low and slow smoke using my go to snake method. I stacked the coals 2-3 high on one side making a half circle around the edge of the grill. I then placed wood chunks at regular intervals around the “snake” so that smoke would get on the ribs regularly. This amount of coals lasted for over 6 hours with a temp of 200-225 F.20160610_120105

I then put a metal pan in the bottom under where the ribs went and filled it with apple cider vinegar and some hot water. You can of course use something else like apple juice or any other liquid. I then placed the ribs onto a rib rack and curved them so that they wouldn’t be close to the hot zone of the coals. The rib rack is immensely useful since the Jumbo Joe isn’t the biggest grill on the block. I have, however, done two full racks on here using the rib rack with excellent results in the past.

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After letting them smoke for about 5 hours …


You can see the nice bark that formed on the outside of them. When it’s cracking like that, it’s perfect.




Low and Slow Sweet and Smoky Ribs


For the Rub: Makes about 1 cup

1/2 cup smoked sweet paprika

1/2 cup Stevia

2 tbsp black pepper

1 tbsp onion powder

1 tbsp garlic powder

For the sauce: Makes about 2 cups

3/4 Cup Walden Farms Thick & Spicy Barbecue Sauce (Found Here)

3/4 Cup Yellow mustard

1/2 Cup Apple Cider Vinegar

1 tsp Xanthum gum (not necessary but thickens the sauce)

Grilling Ingredients:


1 Rack of baby back ribs




Apple Cider Vinegar



  1. Remove the membrane from the back of ribs.
  2. Sprinkle the rub on generously covering all over the ribs and wrap in plastic wrap. Refrigerate overnight.
  3. Use snake method outlined above by placing coals in half circle around the edge of the grill. Place wood chunks at even intervals.
  4. Light 5-6 coals in chimney starter and place at one end of the snake.
  5. Place aluminum pan underneath where the ribs will be sitting.
  6. Fill bottom of pan with half apple cider and half hot water.
  7. Place ribs over the pan either on a rib rack or on the grill rack.
  8. Open vents halfway on the top and the bottom (keep fiddling with them until you can get a temp between 200 to 225 F)
  9. Cover ribs and let smoke for 5-6 hours.
  10. After ribs have smoked, remove from grill and let rest for 15-30 minutes with foil loosely tented over.
  11. Cut with sharp knife between bones.
  12. Serve with sauce and enjoy!

14 thoughts on “Low and Slow – Low Carb Sweet and Smoky Ribs

  1. This sounds so good. The Carolina flair caught my attention, being born and raised there. I can’t wait to try them. Your recipes are very complete, you even explain how to arrange the coals. I am looking forward to visiting your website again!

    1. Hi Alice!
      Having moved to Carolina a few years ago, I had never tried out the kinds of sauces they had here. I definitely was in for a surprise when I found out how good they were. Unfortunately, being on a low carb diet, many of them had too many carbs for me to have regularly. That’s why I thought up making my own that was zero calories and zero carbs. It’s perfect for bbq. I appreciate your comment, and come back any time!


    1. Thanks so much for the kind words. I’m so glad you enjoyed my post! I will definitely be posting more soon, so be sure to check back!

  2. I am amazed that little bit of coals lasts for 6 hours, that’s amazing, but not as amazing as to look of those delicious ribs. It made me want to eat my laptop computer screen. WOW!

    I laughed when I read at the beginning, “We had some company coming through town, so I thought today would be a good day for me to fire up the grill…” If it were me I wouldn’t need an excuse to get the grill going for some ribs, especially ones that sound and look as tasty as those. Kudos on using the stevia. I am a big fan of stevia.

    1. Those coals definitely made it through the entire smoke session with some to spare! I am amazed myself how long they last. I think part of it is that the Jumbo Joe isn’t a huge grill, so it keeps it all contained. Stevia is one of my go to ingredients in a lot of my cooking. It’s perfect to add that little bit of sweetness while keeping the carbs and calories low. I’m glad you liked them. You should definitely try it out too! Summer is here and so is grilling season!!

  3. Mmmm, you just made me hungry. I love your site, and this recipe for these ribs. I have never heard of using some of these ingredients for ribs..I will be bookmarking this site! Thanks!

    1. The ribs definitely worked out well with the dry rub. I like to use rubs to enhance the natural flavor that comes from the smoke and the pork itself. I’m glad you like the recipe. Definitely check back soon as i’m always cooking up a storm in my house!

  4. Great article Pete
    Living in Australia, we are pretty fond of a BBQ.
    Mate your recipe for smokey ribs looks brilliant. In fact, thanks to you, my stomach is now grumbling! ;)Thanks again

    1. The ribs turned out absolutely amazing. I think making ribs like this is one of my favorites for grilling. Of course, I think everything is better grilled, so I am a little biased in that respect. I bet Australia is great since it can be grilling season all year round!

  5. Hi Pete

    Great post! Wow I feel hungry! I definitely try your recipe, that’s all I can say. I have one question for you. What kind of wood or charcoal you used, when you doing barbecue or grilling? Thanks in advance!

    Take care always!


    1. Hi Eric!
      I’m so glad you enjoyed the post. To answer your question, I enjoy using apple wood for my smoking meats such as pork and chicken. I’ve also heard that pecan wood is also good for it. I think hickory is a bit stronger and good for red meats. I’ll definitely be doing some more grilling this summer, so come back by to check it out!


  6. This post is making me hungry!

    They look so delicious I am going to need to go get me some ribs now and try out this recipe.

    Great job explaining everything and the added pictures really helped with that as well.

    Keep up the great work!

    1. Thanks! I’m glad you enjoyed the post. They definitely tasted great as well. I hope you try it out and let me know how they turn out!

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