I need a good sugar free rub for pork

SaintJohnsEgger

My wife and I are low carb eaters. But I sometimes fall of that wagon.

All of my rubs are heavy with brown sugar. I need some recommendations or recipes for a good rub that is sugar free.

Thanks.

theyolksonyou

Head country 

Jeremiah

For $1000 I’ll send you a bottle. 



Too soon? 

Eggcelsior

Bad Byrons Butt Rub

bikesAndBBQ

Salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary and mustard powder. 

NPHuskerFL

Go naked

SaintJohnsEgger

NPHuskerFL said:

Go naked

Me or the meat?

Hmmm..that may not have sounded right.

SaintJohnsEgger

Jeremiah said:

For $1000 I’ll send you a bottle. 



Too soon? 

Couldn't sell the Large so I don't have the money. Send it anyway and I'll just owe you.

And no, its not too early. 

lkapigian

I've gotten to where I make my own, wondering if any of those Surgar Substitutes can be worked in? 

The_Stache

We've been challenged with what my spousal unit cannot eat (Including pepper, tomato anything, etc) so we do a LOT of naked with flavor by smoke.  It's surprising what the meats actually taste like without rubs and for those who prefer spicing things up, I make a dipping sauce for them.

@bikesAndBBQ 's recipe is pretty close to the "other" option when I do rub prior to cook.  Probably would add EVOO, crushed fresh garlic and, depending on the meat, sage.

Go play with your spice rack! 

SaintJohnsEgger

lkapigian said:

I've gotten to where I make my own, wondering if any of those Surgar Substitutes can be worked in? 

Good idea. But it could get expensive. Monk fruit is our goto for a sweetener and a 3lb bag is $23 on Amazon. They also have a brown sugar version.

SaintJohnsEgger

The_Stache said:

We've been challenged with what my spousal unit cannot eat (Including pepper, tomato anything, etc) so we do a LOT of naked with flavor by smoke.  It's surprising what the meats actually taste like without rubs and for those who prefer spicing things up, I make a dipping sauce for them.

@bikesAndBBQ 's recipe is pretty close to the "other" option when I do rub prior to cook.  Probably would add EVOO, crushed fresh garlic and, depending on the meat, sage.

Go play with your spice rack! 

Yeah, my wife can't handle pepper or anything spicy. Kind of complicates things. My kids can eat molten lava and I'm somewhere between those extremes.

johnnyp

Teefus

Salt Free Bavarian Spice from Penzey's (crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage.) Makes for excellent herb crusted ribs. I prefer the salt free rubs as it gives me the freedom to salt to my taste with coarse Kosher salt.

Plain Salt and Pepper. I use coarse Kosher Salt and coarse ground Black Peppercorns. Coarse ground Green Peppercorns are good on pork too.

Naked. Smoke, meat, and heat is tough to beat.

westernbbq

salt, pepper, paprika, allspice, garlic powder and cumin....oh a little cayenne for some kick

lkapigian

SaintJohnsEgger said:

lkapigian said:

I've gotten to where I make my own, wondering if any of those Surgar Substitutes can be worked in? 

Good idea. But it could get expensive. Monk fruit is our goto for a sweetener and a 3lb bag is $23 on Amazon. They also have a brown sugar version.

If it works, would run you $4.00 for a boat load of rub- This is my Go To Memphis Dust- The original does not use salt as Meathead Pre salts the ribs- I added salt to my Recipe plus cold smoke it with Maple for several Hours...

• 3/4 cup firmly packed dark brown sugar Substitute
• 3/4 cup white sugar Substitute 
• 1/2 cup paprika
• 1/4 cup kosher salt
• 1/4 cup Granulated Garlic
• 2 tablespoons coarse ground black pepper
• 2 tablespoons ground ginger powder
• 2 tablespoons Granulated Onion
• 2 teaspoons rosemary powder ( dont skip this ) 

fishlessman

if you make your own rub, maybe just try cutting the sugar down to a tbls or half a tbls per rack of ribs etc. dont look at those baked beans, theres loads of sugar there

Carolina Q

I've done a couple of butts with just s&p. And smoke. I prefer my regular sugared rub, but s&p isn't bad.

Killit_and_Grillit

Dizzy Pig has some great low carb options. 

Their Cowlick is what I use for beef. It’s awesome. 

fishlessman

not sure how far you avoid sugar but lechon asadao uses limes and blood oranges, i see that as only being a good thing. you can make it with a butt to the pullable stage