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I need a good sugar free rub for pork

SaintJohnsEgger
SaintJohnsEgger Posts: 1,826
in EggHead Forum
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.
Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group


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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    Head country 
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  • Jeremiah
    Jeremiah Posts: 6,412
    For $1000 I’ll send you a bottle. 



    Too soon?  =)
    Slumming it in Aiken, SC. 
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Bad Byrons Butt Rub
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Go naked
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    NPHuskerFL said:
    Go naked
    Me or the meat?

    Hmmm..that may not have sounded right.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    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.  :)
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • lkapigian
    lkapigian Posts: 11,549
    I've gotten to where I make my own, wondering if any of those Surgar Substitutes can be worked in? 
    Visalia, Ca @lkapigian
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  • The_Stache
    The_Stache Posts: 1,153
    edited August 2018
    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! 
    Kirkland, TN
    2 LBGE, 1 MM


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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    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.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    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.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • johnnyp
    johnnyp Posts: 3,932

    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Teefus
    Teefus Posts: 1,259
    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.
    Michiana, South of the border.
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  • westernbbq
    westernbbq Posts: 2,490
    salt, pepper, paprika, allspice, garlic powder and cumin....oh a little cayenne for some kick
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  • lkapigian
    lkapigian Posts: 11,549
    edited August 2018
    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 ) 
    Visalia, Ca @lkapigian
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  • fishlessman
    fishlessman Posts: 34,589
    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 =)

    DSC_0060jpg

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Carolina Q
    Carolina Q Posts: 14,831
    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.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    Dizzy Pig has some great low carb options. 

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

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • fishlessman
    fishlessman Posts: 34,589
    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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