Mo-Dave
Quintessential Chatty Farker
Anyone know of a rub, commercial or homemade without sugar or any other sweeteners added?
Dave
Dave
-
working on DNS.. links may break temporarily.
No sugar
- Thread starter Mo-Dave
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Puppyboy
Babbling Farker
I have one I love on pork. I'll post it when I get home.
Dave, I used this once on ribs, it was pretty tasty, I swapped fresh ground black pepper w/ the cayenne.
NCgriimbo has on simalar...Found this on tvwb.
[FONT=Verdana,Helvetica,Arial]Sugarless Texas Sprinkle Barbecue Rub[/FONT] [FONT=Verdana,Helvetica,Arial]1/3 cup table salt
1/4 cup paprika
3 Tablespoons chili powder
2 Tablespoons ground black pepper
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1 Tablespoon cayenne[/FONT][FONT=Verdana,Helvetica,Arial]Combine all ingredients and mix thoroughly. Makes about 1 cup.[/FONT]
NCgriimbo has on simalar...Found this on tvwb.
[FONT=Verdana,Helvetica,Arial]Sugarless Texas Sprinkle Barbecue Rub[/FONT] [FONT=Verdana,Helvetica,Arial]1/3 cup table salt
1/4 cup paprika
3 Tablespoons chili powder
2 Tablespoons ground black pepper
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1 Tablespoon cayenne[/FONT][FONT=Verdana,Helvetica,Arial]Combine all ingredients and mix thoroughly. Makes about 1 cup.[/FONT]
Sir Smoke A Lot
Full Fledged Farker
Check the Smoke and Spice Cookbook - I believe they have a couple without sweeteners. I have a "finishing" rub that I sprinkle on my pork after it is pulled that does not have sugar in it. I don't know that I would use it as liberally as I would my standard rub (with sugar).
bbqbull
Watching over us.
Can Splenda be used as a substitute for sugar?
If you google mainley dave, he made his own rubs using Splenda. This was for weight loss.
Just thinking out loud here, Good luck on your request.
If you google mainley dave, he made his own rubs using Splenda. This was for weight loss.
Just thinking out loud here, Good luck on your request.
RichardF
is Blowin Smoke!
how about salt and pepper :wink:
I believe this is the recipe I started with and have modified some to suit my weird taste. (I removed the cumin for one thing.)
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Montreal Steak Seasoning on beef
Puppyboy
Babbling Farker
I love this on butts. Once chopped, I sprinkle a little more in.
From Steven Raichlen:
Puerto Rican Pig Powder
1/3 cup course salt
2 tablespoons white pepper
2 tablespoons black pepper
2 tablespoons parsley
1 1/2 tablespoons cumin
1 tablespoon oregano
1 tablespoon garlic powder
1 tablespoon onion powder
That's an interesting rub, what is the taste/flavor of this? I haven't eaten much Puerto Rican food...
Puppyboy
Babbling Farker
Keale, I think you'll like it. Give it a shot.
Bigmista
somebody shut me the fark up.
Here is a basic savory barbecue rub:
Ingredients
4 parts kosher salt
4 parts garlic powder
2 parts black pepper
1 part cayenne
Works on most meat.
Ingredients
4 parts kosher salt
4 parts garlic powder
2 parts black pepper
1 part cayenne
Works on most meat.
Mo-Dave
Quintessential Chatty Farker
Salt, pepper and garlic used to be all I ever used before getting serious about bbq. I have given serious thought to going back to just that.
Dave
vr6Cop
is Blowin Smoke!
Mo-Dave
Quintessential Chatty Farker
I am diabetic but my real motive for taking the sugar out is to try and lighten up my meat color, mostly for ribs and chicken. They always turn out so dark and I am not a big fan of turbonato sugar. I am not sure what Splenda would turn out since its a sugar product.
Dave
bbqbull
Watching over us.
Here is mainley daves link, and lotsa pictures. I realize its used w/an electric smoker FWIW. BBQ with MainelyDave
vr6Cop
is Blowin Smoke!
Here is a rub that I got from (of all things) a car site I go to. There is a community section with all different types of topics, including food. Someone posted this rub as one they found whilst searching for an Outback steak house style rub. They said it's an all-around rub to use on steak, chicken and pork, but cautioned that a little goes a long way. 
I found it out the hard way last night when my tongue burned from the salt. I will probably cut the salt back when I make it again.
8 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric
My wife's chicken was better than mine, because I used less rub on hers (as usual).
I found it out the hard way last night when my tongue burned from the salt. I will probably cut the salt back when I make it again. 8 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric
My wife's chicken was better than mine, because I used less rub on hers (as usual).
Paulie G.
is one Smokin' Farker
I make my own rubs and for pork I purposely omit sugar. When I cook chickens, however, I add 3/4 cup of brownulated sugar to the rub.
smoke-n-my-i's
is Blowin Smoke!
I have heard of others using Splenda with good results.... I have toyed sampling it to see how it does. I have a buddy that loves my pork, but is also a diabetic, so I was talking to him about trying it. He told me to and he would let me know how it was.
Or, just leave it out! ! !
Bill
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Southern Flavor Cajun and SF Charbroil make a pretty good rub (just treat it as a season salt or you'll over do it.)
Love the Charbroil on brisket
www.southernflavor.com
Love the Charbroil on brisket
www.southernflavor.com
