Smoked Ribs With Apple & Pear Pulp And Sauce Options

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Smoking ribs is an easy and flavorful way to cook them. It is a slow, relaxed process that works well for a long, laid-back day.

Ingredients

  • 1 rack of pork spareribs
  • Olive oil spray
  • Seasonings of your choice (savory, optional)
  • Paleo-friendly sweets of choice (optional)
  • 1/2 cup pear and/or apple juice, fresh or 100% pure with no added sugar
  • Pulp from juiced pears and/or apples (optional)
  • Sauce of choice, fruity or savory, such as paleo BBQ, vinegar-based, mustard-based, or simple savory sauces (optional)

Instructions

  1. Prepare the Ribs: Pat the pork spareribs dry and remove the silver skin from the back.
  2. Make the Dry Rub: If using savory seasoning, mix any seasonings you like in a small bowl.
  3. Season the Ribs: Lightly spray the ribs with olive oil. Add savory seasoning, a Paleo-friendly sweet, or both, depending on your taste. Let the ribs rest for about 30 minutes if you have time.
  4. Preheat the Smoker: Heat the smoker to 225°F (107°C) and add wood chips such as applewood, hickory, or mesquite.
  5. Smoke the Ribs: Place the ribs in the smoker meat-side up and smoke for 2 hours.
  6. Add Juice and Pulp: Pour the pear and/or apple juice over the ribs and spread the pear and/or apple pulp on top if using.
  7. BBQ and Continue Smoking: Brush the ribs with sauce if using and return them to the smoker unwrapped for 1 more hour.
  8. Broil on the Smoker: Increase the smoker to its broil or highest heat setting and cook until the surface caramelizes, watching closely to prevent burning.
  9. Rest and Serve: Let the ribs rest for 10–15 minutes before slicing and serving.

How I Eat This

I like ribs any way, but I prefer them with good seasoning and a Paleo sauce. I sometimes use a little honey or maple syrup for sweetness. The flavor is so delicious, especially when the smoke comes through without being covered up. Ribs are great for a long, relaxed day when there is no rush and you can enjoy the time while they cook. Leftovers are just as good cold or gently reheated the next day.

2 thoughts on “Smoked Ribs With Apple & Pear Pulp And Sauce Options”

  1. AJ, this smoked ribs recipe looks absolutely delicious! I love the unique twist of using apple and pear juice, along with the pulp, to add a natural sweetness to the ribs. It’s such a great idea that sets these ribs apart from the usual. I also appreciate the variety of sauce options you included—there’s something for everyone, whether they like their ribs tangy, spicy, or fruity. Can’t wait to try this out myself, especially with the applewood chips for that extra smoky flavor. Thanks for sharing such a well-explained and flavorful recipe! My mouth is watering just thinking about this!

    Happy cooking!

    Opa

    Reply

    • Thank you so much, Opa! I’m thrilled that you’re excited to try the smoked ribs recipe! I actually used apple clippings from my tree in the yard, soaking them for 30 minutes. I made sure the branches were healthy and free from disease, removing any leaves to enhance that natural apple essence. I’ll be sure to share more Paleo-friendly sauce options in the future. Happy cooking, and I hope these ribs turn out just as mouth-watering for you!

      Reply

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