Sugar Free Bbq Rub Recipes
NO SUGAR DRY BARBECUE RUB
Gives a rich full American barbecue flavor. Rub it on whole or chicken pieces, pork, beef or fish. Low cost to make and stores well without refrigeration. We sometimes sprinkle on salads for a sparkling flavor.
Provided by George Clement
Categories Meat
Time 2m
Yield 2 cups (appox), 6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a large bowl
- Whisk to combine.
- Rub generously on meat.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 98.8, Fat 4.6, SaturatedFat 0.8, Sodium 1378.9, Carbohydrate 17.7, Fiber 9.6, Sugar 2.7, Protein 4.2
SUGAR-FREE BBQ SAUCE
This is a recipe for an amazingly delicious bbq sauce that has no sugar. It's great on ribs, chicken...on anything really!!! I had originally gotten it from a friend years ago, and have since 'tweaked' it up!
Provided by heleneshaw
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 40
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat, and cook and stir until the onion is translucent, about 5 minutes. Mix the beef bouillon cubes and water in a cup until the cubes are softened and beginning to dissolve, and pour the water and bouillon cubes into the saucepan. Bring to a simmer, stirring to dissolve the cubes. Mix in the tomato paste, sucralose sweetener, Worcestershire sauce, Dijon mustard, liquid smoke flavoring, salt, cider vinegar, and hot pepper sauce. Stir until the sweetener has dissolved.
- Bring the sauce to a simmer, reduce heat, and simmer until the flavors have blended, 25 to 30 minutes. Stir frequently. For best flavor, cover and refrigerate overnight. Store in refrigerator up to 1 week.
Nutrition Facts : Calories 34.1 calories, Carbohydrate 4.8 g, Fat 1.4 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 374.2 mg, Sugar 2.3 g
BBQ SPICE RUB
This rub is so simple! It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a Ziploc® bag in the freezer. It's always ready to go! Double or triple your ingredients so you always have it on hand.
Provided by Brenda McGrath
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.3 g, Fat 1.1 g, Fiber 3.3 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 888.1 mg, Sugar 10.1 g
HOMEMADE DRY RUB FOR PORK
This is a basic homemade dry rub for pork that is sugar-free and requires only 5 ingredients that most of you have in your pantry.
Provided by Julia
Categories Seasoning
Time 2m
Number Of Ingredients 5
Steps:
- In a bowl, mix all the ingredients together.
- Store in a ziploc bag/sealed jar in your pantry.
Nutrition Facts : ServingSize 1 tsp, Calories 4 kcal, Carbohydrate 1 g, Sodium 582 mg
KETO BBQ DRY RUB - BEST FOR RIBS, BRISKET & PORK
You'll love our Keto BBQ Dry Rub, it a perfect blend of spices with a hint of sweetness. Rub it on ribs, brisket or pork butt and get smoking and roasting!
Provided by Gerri
Categories Condiment Condiments
Time 5m
Number Of Ingredients 8
Steps:
- Place all ingredients into a small bowl.
- Mix well.
- Store in an airtight jar.
Nutrition Facts : Calories 15 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 584 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KETO ALL PURPOSE BBQ RUB
Whether you're a pro at the grill or just looking to fire up the BBQ on occasion, having a sugar free BBQ rub for chicken, pork, and beyond is a must! Keep the flavor in your food while keeping it keto friendly at the same time with this general recipe for making a cabinet staple keto BBQ rub!
Provided by Bon Appeteach
Categories Grilling
Time 5m
Number Of Ingredients 8
Steps:
- 1. Combine all the ingredients together and whisk together. Add the mixture to a spice grinder and blend it together a few times to create a fine rub.
- 2. Use as desired over your favorite meat, fish, or poultry. Store the remainder in a airtight container or glass jar.
Nutrition Facts : ServingSize 1 g, Calories 15 kcal, Carbohydrate 1 g, Sodium 233 mg, Sugar 3 g
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- Rub your ribs generously, wrap in plastic, and let sit in the refrigerator for 30 minutes to an hour before cooking.
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- Sweet & Spicy Barbecue Pork Rub. This wonderfully balanced pork rub has just the right mix of sweet, spice and salt. We designed it for pork, but you could just as easily use it on chicken.
- Classic bbq turkey and chicken rub. We originally came up with this rub to use on smoked turkey but after much testing, we can confirm it works brilliantly on chicken too.
- Coffee Dry Rub (Amazing on beef, surprisingly great on chicken and pork) This coffee rub goes perfectly on beef thanks to its big bold flavors. The coffee helps to tenderize the meat, enhances the savory flavors, and also helps you get a great bark on the outside of your meat.
- Classic Sweet Rub (Great for Pork and Chicken and… well most things really!) While this rub just screams pork and chicken, there isn’t anything this classic sweet rub won’t improve.
- ‘ Sweet with Heat’ Texas Style BBQ Rub. Great for grilled and smoked meats alike, this authentic style Texas rub starts off sweet and ends with a spicy kick at the end.
- Meathead Goldwyn’s Memphis Dust Rub (Formulated for Ultimate Flavor, Color and Crust Formation) Grilled and smoked meats engage all the senses, not just our taste buds.
- Rib Rub (This one has scored some awards too!) I’m sure we have all heard someone claim they have the ‘best rib rub recipe’. But this recipe has won it’s creator awards – so you can take his word for it.
- Memphis Style Baby Back Ribs Rub. If easy to eat, dry rubbed Memphis style ribs are your thing, then this is the rub you are after. There is so much flavor packed into this rub that there is no need for sauce.
- Beef Rub (With a healthy dose of pepper) Beef tastes best when paired with pepper. So slapping a pork rub on your beef isn’t going to yield optimum results.
- Steven Raichlen’s Memphis Style Rub for Ribs. This recipe includes the the ingredients needed for a rub and a mopping sauce. With great step by instructions that you can follow whether using a gas grill, charcoal grill, mopping sauce or the rub alone, tap into Stevens years of grilling experience to create some great Memphis style ribs.
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- If the butcher hasn’t removed the membrane on the underside of the ribs, you have to do it on your own. You need to insert a small knife under the membrane until it starts to peel off. Then pull it with your fingers. You can also use a paper towel to help you pull the membrane and to prevent slipping.
- Mix all the dry ingredients for the rub in a small bowl/jar. Place the ribs on a large baking sheet and rub them with the dry spices. Make sure you have covered both sides of the rib racks. Salt them well.
- Add the stock the vinegar and the liquid smoke in bowl and stir. Pour the mixture at the bottom of the baking sheet.
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- Trim ribs of excess flap meat and pull off the silver skin membrane on the bone side. Add mustard to the ribs (side note for keto – Dijon has sugar, so we used old fashioned yellow deli mustard). Then apply your dry rub liberally, season overnight.
- Preheat smoker to 250 degrees, we use local fruit woods like apple. Really depends on your preference.
- Add the ribs to the smoker for about 90 minutes. After 90 minutes begin spritizing. We do it every 20 minutes or so to keep them moist. But get at least 3 good spritzes. After 3 hours total, you should see the bones protruding about ¼ inch, that is the sign to wrap.
- Place foil on a sheet pan, grab each rib (one at a time) and place on the foil. Add butter (2 tablespoons per rib, cut up into smaller pieces to evenly disperse), a little sauce and/or little apple cider vinegar. Wrap tightly. Repeat for each rib.
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