Smoked Pork Ribs (Carnivore) - For the Carnivore Diet
These smoked pork ribs are as carnivore as it gets: just pork, salt, and optional beef tallow. Slow smoking at a steady temperature renders the fat, softens the collagen, and builds a clean bark without sugar or plants. The result is meaty, smoky ribs that shred with a gentle tug.
Membrane removal improves bite and smoke penetration, and a simple rest after salting helps the seasoning draw in. Keep your smoker between 225–250°F for steady results. If the surface looks dry during the cook, a light tallow baste keeps the bark supple without introducing sweetness. Doneness is best judged by feel: probe slides in with little resistance, bones have a slight pullback, and racks flex easily when lifted.
Baby backs cook a bit faster and stay leaner; spare or St. Louis ribs are richer and take longer but finish extra tender. You can wrap in foil or butcher paper after the bark sets to speed through the stall, or run unwrapped the whole way for a firmer bark. Rest before slicing to keep juices in the meat.
Leftovers keep up to 4 days refrigerated. Reheat low and slow (275°F), covered, with a dab of tallow to bring back moisture. For a crisp edge, uncover for the last few minutes or give a short, hot finish.
Ingredients
- 1 rack pork ribs (baby back 2–2.5 lb or spare/St. Louis 3–3.5 lb)
- 2 to 2.5 teaspoons kosher salt (about 1/2 tsp per pound, or ~0.5% by meat weight)
- 1–2 tablespoons beef tallow or melted pork fat, optional for basting
Instructions
- Remove the thin membrane from the bone side of the rack: slide a butter knife under a corner, grip with a paper towel, and peel away. Trim any loose fat or ragged edges.
- Season both sides evenly with salt. Let the rack rest at room temperature for 20–30 minutes while you heat the smoker.
- Preheat smoker to 225°F (107°C). Aim for clean, thin blue smoke; use a neutral to robust wood like oak or hickory.
- Place ribs bone side down on the smoker. Smoke undisturbed for about 3 hours to set color and bark.
- Check the surface. If it looks dry, lightly brush with melted beef tallow. Continue smoking, basting lightly every 60–90 minutes only if needed.
- After 4–5 hours total, begin checking for doneness: internal temperature in the thickest meat should read about 195–203°F (90–95°C), the rack should bend easily when lifted at one end, and a probe should slide in with little resistance. Baby backs usually finish around 4.5–6 hours; spare ribs around 5.5–7 hours.
- Optional wrap: If you prefer a softer bark and faster finish, wrap the rack in foil or butcher paper once the color is set (around the 3-hour mark), then continue cooking until tender.
- Remove the ribs and rest, tented loosely, for 15–20 minutes. Slice between bones and brush with a touch more tallow if desired. Serve hot.