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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-17-2007, 12:50 PM | #1 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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No sugar
Anyone know of a rub, commercial or homemade without sugar or any other sweeteners added?
Dave
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10-17-2007, 12:59 PM | #2 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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I have one I love on pork. I'll post it when I get home.
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10-17-2007, 12:59 PM | #3 |
Babbling Farker
Join Date: 04-17-07
Location: Kauai, HI
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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 cayenneCombine all ingredients and mix thoroughly. Makes about 1 cup.
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10-17-2007, 12:59 PM | #4 |
Full Fledged Farker
Join Date: 05-10-07
Location: Centuria, WI
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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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10-17-2007, 01:10 PM | #5 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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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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10-17-2007, 01:11 PM | #6 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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how about salt and pepper
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10-17-2007, 01:23 PM | #7 | |
is One Chatty Farker
Join Date: 03-08-05
Location: Clayton, NC
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Quote:
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10-17-2007, 01:26 PM | #8 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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10-17-2007, 02:11 PM | #9 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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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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10-17-2007, 02:22 PM | #10 | |
Babbling Farker
Join Date: 04-17-07
Location: Kauai, HI
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Quote:
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To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name... |
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10-17-2007, 03:35 PM | #11 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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Keale, I think you'll like it. Give it a shot.
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10-17-2007, 03:53 PM | #12 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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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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10-17-2007, 04:21 PM | #13 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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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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10-17-2007, 04:23 PM | #14 |
is One Chatty Farker
Join Date: 12-18-06
Location: Nashville, TN
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10-17-2007, 04:29 PM | #15 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Quote:
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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