Here are two for you to check out.
This is one I use for Honey Ribs. I will look through my list of rubs, I may have another. If you want to use this as an all purpose rub add 1 tablespoon of sugar and adjust the flavor from there.
No Salt Rib Rub for Honey Coated Ribs - There is no salt in this rub, no sugar either. All the sweet comes at the end.
Ingredients:
3 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground basil
1 tablespoon black pepper
1 tablespoon red pepper
1 tablespoon mustard powder
Warmed honey
Combine all the dry ingredients and mix thoroughly. Brush ribs with warm honey about 10 minutes before ribs come off the pit.
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I don't know why you could not leave out the salt from this Canadian-style rub. I think it would still have plenty of flavor. An increase in the lemon peel may also be an option to make up for the missing salt.
Montreal Steak Rub – A coarse rub suited for beef, but also good on pork, chicken and potatoes.
Ingredients:
3T coriander seeds
3T black peppercorns
4T dried bell pepper (mix green & red bell pepper)
2T onion flakes
2T garlic flakes
2T sea salt
1T caraway seeds
2T dill seeds
1T dried thyme
1t dried lemon peel
Combine all ingredients and grind in a coffee grinder.