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Rub for St. Louis Ribs, oh and it can't have any salt or any type of pepper

DoofusOfTheDay
DoofusOfTheDay Posts: 401
in Pork
Cooking St. Louis ribs this weekend for family and 2 of the people have needs such that no salt or any type of pepper be used in rub.  So, what should I use for a rub?  Nothing?
Gregg
Large BGE Owner since December of 2013!
Marietta, GA
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Comments

  • ColtsFan
    ColtsFan Posts: 6,585
    I'd do something like light brown sugar, onion powder, garlic powder and maybe a touch of cumin.

    The good thing is that you can make this concoction and taste as you adjust
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • The_Stache
    The_Stache Posts: 1,153
    edited July 2019
    Basic rub here...  1 TBS onion powder, 1TBS garlic powder, 1TSP cumin and 1 TSP coriander.... 

    I feel your pain!!!  SWMBO cannot have pepper and KETO diet prevents sugar. 
    Kirkland, TN
    2 LBGE, 1 MM


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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Memphis Dust Rib Rub from AmazingRibs.com. Just leave out the pepper.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • The_Stache
    The_Stache Posts: 1,153
    edited July 2019
    jtcBoynton said:
    Memphis Dust Rib Rub from AmazingRibs.com. Just leave out the pepper.  
    This is a great rub!!!  (FYI, Sweet Paprika is made from red bell peppers and are rated as zero scoville units as it is NOT a chile pepper.  You might check with your pepper intolerant folks to see if they can tolerate sweet paprika)

    Edit:  Hungarian Paprika and hot / smoked paprika both are made from chile peppers and should be avoided!!
    Kirkland, TN
    2 LBGE, 1 MM


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  • DoubleEgger
    DoubleEgger Posts: 18,161
    I hope you’re making a separate rack for them so you don’t have to eat that. 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    I was thinking black pepper. Black pepper and bell peppers and Chile peppers are completely different things so check which is off the list.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • The_Stache
    The_Stache Posts: 1,153
    DoubleEgger said:
    I hope you’re making a separate rack for them so you don’t have to eat that. 
    What?  You don't want to taste the meat?? B)
    Kirkland, TN
    2 LBGE, 1 MM


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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,173
    Whatever you end up using is going to be a bit pale by comparison without salt & pepper.  So my advice is heavy smoke to put some flavor in those ribs.
    Flint, Michigan
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  • DoofusOfTheDay
    DoofusOfTheDay Posts: 401
    jtcBoynton said:
    I was thinking black pepper. Black pepper and bell peppers and Chile peppers are completely different things so check which is off the list.
    My sister swears it's any kind of pepper(cayenne, black, green bell, etc.)  I have doubts about this, but what can I do.  How the heck is a green bell pepper like cayenne pepper?!
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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  • DoofusOfTheDay
    DoofusOfTheDay Posts: 401
    Fred19Flintstone said:
    Whatever you end up using is going to be a bit pale by comparison without salt & pepper.  So my advice is heavy smoke to put some flavor in those ribs.
    Heavy smoke is definitely in the plan.  She says BBQ sauce is no problemo, to which I thought (must be plenty of pepper in there!) but oh well.  So will sauce at end with BBQ sauce to make them worth eating.

    I like onion powder, garlic powder, cumin and maybe a few other things, will ponder this some more.
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    DoofusOfTheDay said:
    jtcBoynton said:
    I was thinking black pepper. Black pepper and bell peppers and Chile peppers are completely different things so check which is off the list.
    My sister swears it's any kind of pepper(cayenne, black, green bell, etc.)  I have doubts about this, but what can I do.  How the heck is a green bell pepper like cayenne pepper?!
    Bell peppers and cayenne peppers are the same species.  Different expressions of the same gene set.  Native to the Americas.  Black pepper is in a different genus.  Native to South Asia.  The heat produced by the two groups is from different chemicals.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    For something different without anything from the pepper or peppercorn arena:

    • ¼ cup brown sugar
    • ¼ cup onion powder
    • ¼ cup allspice
    • 2 teaspoons nutmeg
    • 2 teaspoons cinnamon
    • 2 teaspoons dried thyme
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • GrateEggspectations
    GrateEggspectations Posts: 10,142
    DoofusOfTheDay said:
    jtcBoynton said:
    I was thinking black pepper. Black pepper and bell peppers and Chile peppers are completely different things so check which is off the list.
    My sister swears it's any kind of pepper(cayenne, black, green bell, etc.)  I have doubts about this, but what can I do.  How the heck is a green bell pepper like cayenne pepper?!
    Ever considered just getting a new sister?

    😉
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  • smokingal
    smokingal Posts: 1,025
    Just thought I'd mention that potassium chloride taste like salt and isn't handled by the body in the same way as table salt (sodium chloride).  It won't negatively affect blood pressure.

    https://www.amazon.com/BulkSupplements-Potassium-Chloride-Powder-Kilogram/dp/B00ENS39XK/ref=sr_1_3?crid=2Y7AKAB31UQ26&keywords=potassium%2Bchloride&qid=1562361144&s=gateway&sprefix=potassium%2Bch%2Caps%2C131&sr=8-3&th=1
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • DoofusOfTheDay
    DoofusOfTheDay Posts: 401
    I'd call the cook a pretty good success.  4 racks of St. Louis Ribs.  I went with garlic powder, half as much onion powder and some coriander.  Probably 2X of those ingredients with light brown sugar.  Lots of hickory and cherry smoke.  Nobody was unhappy ;-)   Thanks all for the suggestions!
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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  • Grillin_beers
    Grillin_beers Posts: 1,345
    I couldn’t live without salt.... I just couldn’t.  Sugar I can and have lived without, but salt is life 
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    No one can. It is necessary. Its just a matter of not getting too much - which is easy to do.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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