Directions:
- In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
- Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).
- Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 642.29 Kcal (2689 kJ) | ||
| Calories from fat | 472.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.48g | 81% | |
|---|---|---|---|
| Cholesterol | 181.4mg | 60% | |
| Sodium | 883.82mg | 37% | |
| Potassium | 602.44mg | 13% | |
| Total Carbs | 3.06g | 1% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 34.4g | 69% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2.9mg | 16% | |
| Calcium | 45.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 275.87 Kcal (1155 kJ) | ||
| Calories from fat | 202.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.54g | 81% | |
|---|---|---|---|
| Cholesterol | 77.91mg | 60% | |
| Sodium | 379.61mg | 37% | |
| Potassium | 258.75mg | 13% | |
| Total Carbs | 1.32g | 1% | |
| Sugars | 0.68g | 6% | |
| Dietary Fiber | 0.31g | 3% | |
| Protein | 14.78g | 69% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.3mg | 16% | |
| Calcium | 19.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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