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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-17-2007, 12:50 PM   #1
Mo-Dave
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Default No sugar

Anyone know of a rub, commercial or homemade without sugar or any other sweeteners added?
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Unread 10-17-2007, 12:59 PM   #2
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I have one I love on pork. I'll post it when I get home.
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Unread 10-17-2007, 12:59 PM   #3
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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.

Sugarless Texas Sprinkle Barbecue Rub 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
Combine all ingredients and mix thoroughly. Makes about 1 cup.
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Unread 10-17-2007, 12:59 PM   #4
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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).
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Unread 10-17-2007, 01:10 PM   #5
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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.
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Unread 10-17-2007, 01:11 PM   #6
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how about salt and pepper
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Unread 10-17-2007, 01:23 PM   #7
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Quote:
Originally Posted by keale View Post
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.

Sugarless Texas Sprinkle Barbecue Rub 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 cayenneCombine all ingredients and mix thoroughly. Makes about 1 cup.
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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Unread 10-17-2007, 01:26 PM   #8
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Quote:
Originally Posted by RichardF View Post
how about salt and pepper
Montreal Steak Seasoning on beef
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Unread 10-17-2007, 02:11 PM   #9
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Quote:
Originally Posted by Puppyboy View Post
I have one I love on pork. I'll post it when I get home.
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
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Unread 10-17-2007, 02:22 PM   #10
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Quote:
Originally Posted by Puppyboy View Post
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...
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Unread 10-17-2007, 03:35 PM   #11
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Keale, I think you'll like it. Give it a shot.
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Unread 10-17-2007, 03:53 PM   #12
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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.
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Unread 10-17-2007, 04:21 PM   #13
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Quote:
Originally Posted by RichardF View Post
how about salt and pepper

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
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Unread 10-17-2007, 04:23 PM   #14
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Dizzy Pig Cow Lick
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Unread 10-17-2007, 04:29 PM   #15
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Quote:
Originally Posted by bbqbull View Post
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.

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
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