Once upon a time, in a small town nestled in the heart of the Deep South, there lived a legendary pitmaster known far and wide for his mastery of barbecue. His name was Big Jim, and he had spent decades honing his craft, perfecting the art of smoking ribs to tender, mouthwatering perfection.
Legend had it that Big Jim’s Sweet N’ Spicy Dry Rub Ribs recipe had been passed down through generations of his family, dating back to the days of the pioneers who first settled the rugged wilderness of the region. In those early days, meat was scarce, and families had to make do with whatever ingredients they could find.
One fateful day, as Big Jim’s ancestors prepared to smoke a rack of ribs over an open flame, they found themselves short on traditional barbecue sauces and seasonings. Undeterred, they improvised, combining a medley of spices from their pantry to create a unique dry rub that would infuse the meat with flavor and tenderness.
Drawing inspiration from the fiery spirit of the South, they added a generous dash of cayenne pepper for heat, balanced by the sweetness of Swerve Brown Sweetener. Garlic powder and Pink Himalayan Salt rounded out the blend, enhancing the savory richness of the ribs.
As the ribs slow-cooked over the smoldering embers of the fire, their tantalizing aroma wafted through the air, drawing neighbors from miles around to Big Jim’s homestead. With each bite, they marveled at the perfect harmony of flavors—the sweetness of the brown sugar, the heat of the cayenne, and the smoky richness of the meat.
From that day forward, Big Jim’s Sweet N’ Spicy Dry Rub Ribs became a staple of Southern barbecue culture, celebrated at festivals, cookouts, and family gatherings throughout the region. And though the recipe had evolved over the years, one thing remained constant: the spirit of innovation and ingenuity that had first inspired Big Jim’s ancestors to create their legendary dish.
As Big Jim proudly served up platter after platter of his famous ribs to eager patrons, he couldn’t help but smile, knowing that he was carrying on a tradition that had been cherished for generations. And as the sun set on another day in the Deep South, the aroma of barbecue lingered in the air, a reminder of the rich history and enduring legacy of Big Jim’s Sweet N’ Spicy Dry Rub Ribs.
Ingredients
- 4 1/2 lbs ribs with bone
- 3 tsp black pepper
- 3 Tbsp garlic powder
- 1 tsp garlic powder
- 1 1/2 tsp cayenne pepper
- 3 Tbsp Pink Himalayan Salt
- 1 cup Swerve Brown Sweetener
Instructions
-
Mix all the spice and swerve together. Put a thin layer around the meat completely and let it soak in the flavor for at least 90 minutes.
-
Set oven to 275 degrees and prepare a baking sheet with parchment baking paper.
-
Put in the oven and bake for 5 hours, flipping them at the halfway mark. You know the meat is ready when it easily slides off the bone.
Recipe Notes
