Pork Ribs (Dry Rub) — Carnivore Style - For the Carnivore Diet

Name: Pork Ribs (Dry Rub) — Carnivore Style - For the Carnivore Diet
Prep time: PT4–5 hours (plus optional 12–24 hours dry brine)
Yield: 3
Ingredients: 1 rack pork ribs (St. Louis or baby back), 2.5–3 lb (1.1–1.4 kg); 2 tsp kosher salt (adjust if pork rinds are salty); 1 oz (30 g) unseasoned pork rinds, finely ground to a powder (about 1/2 cup); 2 tbsp beef tallow, melted (for brushing; plus more if desired); 1/2 cup warm beef bone broth, optional spritz; Optional (if you include dairy): 2 tbsp very finely grated aged hard cheese (e.g., Parmesan or Pecorino)

Smoky, salty pork ribs with a crisp, meaty bark from a simple pork-rind dry rub—100% carnivore-friendly.

These ribs use a minimalist, animal-based dry rub that builds real bark and deep pork flavor without sugar or plant spices. Finely ground pork rinds cling to the meat, rendering into a crisp, savory crust while a gentle salt brine keeps every bite juicy and well-seasoned.

Cook them in a smoker or a standard oven with indirect heat. A light brush of tallow or a spritz of warm bone broth helps the bark set and keeps the surface from drying. If you tolerate dairy, a little finely grated aged cheese in the rub adds a sharp, umami boost. Rest, slice between the bones, and enjoy them straight—no sauce needed.

Ingredients

1 rack pork ribs (St. Louis or baby back), 2.5–3 lb (1.1–1.4 kg)
2 tsp kosher salt (adjust if pork rinds are salty)
1 oz (30 g) unseasoned pork rinds, finely ground to a powder (about 1/2 cup)
2 tbsp beef tallow, melted (for brushing; plus more if desired)
1/2 cup warm beef bone broth, optional spritz
Optional (if you include dairy): 2 tbsp very finely grated aged hard cheese (e.g., Parmesan or Pecorino)

Instructions

Prep the ribs: Pat dry. On the bone side, slide a butter knife under the thin membrane and pull it off with a paper towel for grip.
Make the dry rub: Pulse unseasoned pork rinds in a blender/processor to a fine powder. In a bowl, combine the pork-rind powder with kosher salt (and optional finely grated cheese).
Dry-brine (recommended): Lightly and evenly salt both sides (use the mix or just the salt portion), set on a rack over a tray, and refrigerate uncovered for 12–24 hours. If skipping, proceed directly to seasoning and cooking.
Preheat: Set smoker or oven to 275°F (135°C) with indirect heat. If using an oven, place ribs on a rack over a sheet pan; adding a small pan of hot water on a lower rack can help with humidity.
Season: If you dry-brined, lightly blot surface moisture. Apply the pork-rind rub evenly on both sides, pressing so it adheres. Go lighter if your pork rinds are already salty.
Cook: Place ribs meat-side up. Cook for 2.5–3 hours, until color deepens and the rub has set. Every 45–60 minutes, lightly brush with melted tallow or spritz with warm bone broth to keep the surface supple.
Optional wrap/boat: For a softer finish, place ribs meat-side up on foil, add 1–2 tbsp tallow, and loosely fold the edges to make a shallow “boat.” Return to heat.
Finish: Continue cooking until ribs are tender with a slight tug—bones should protrude about 1/4 inch and a probe slides in with little resistance (around 195–203°F/90–95°C in the thickest meat). Total time is typically 3.5–5 hours depending on rack size and cooker.
Rest and serve: Rest 10–15 minutes, brush a final sheen of tallow if you like, slice between bones, and serve hot.

Time: 4–5 hours (plus optional 12–24 hours dry brine) Servings: