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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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Old 06-03-2011, 10:25 AM   #1
Porky
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Question Rub Recipes for Diabetics

My doctor told me that I have type 2 diabetes, I wasn't surprised. Although I feel great my blood work says different, so I am being pro active to take the necessary steps to bring it under control. This means that I have to cut out the sugar aspect of my home made rubs and look for some commercial rubs that have no sugar. Can I use sugar substitutes in my rub or will they give the meat a funky taste?

If you have any recipes for ribs & pork butt I would appreciate some help.

Thanks in advance.
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Old 06-03-2011, 10:31 AM   #2
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From "Paul Kirk's Championship Barbeque Sauces"... page 64

Sugarless Texas Sprinkle Barbeque Rub
"A smooth blend of spices with no sugar. A tablespoon of cayenne gives this rub a good wallup".

1/3 cup salt
1/4 cup paprika
3 tablespoon chili powder
2 tablespoon black pepper
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon cayenne

Combine all the ingredients in a sifter, and sift to blend well. Store in an airtight jar in the refridgerator for 2 to 3 weeks or in the freezer for up to 6 months.

How to use it
Sprinkle this rub very heavy on your brisket, ribs, pork, chicken or fish. This rub can be used on both grilled meats and barbeque cooked over indirect heat because of the absence of sugar in the rub. (end of recipe)

Tried it on pulled pork and ribs... the guests left nothing but bones and groans of full bellies.




Rub from Paul Kirk's Championship BBQ book
[note: no salt or sugar in recipe... however does bite you back]

1/4 cup cayenne pepper
1/4 cup sweet Hungarian paprika
2 Tbl chili powder
2 tea ground black pepper
1 tea white pepper
1 tea dry mustard
1 tea ground thyme
1 tea garlic powder
1 tea onion powder
1/2 tea sage
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Old 06-03-2011, 12:35 PM   #3
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Porky - I don't have any recipes but if you are interested in comercial blends, The Rub Co. Original and Santa Maria Style rubs are both sugar free.
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Old 06-03-2011, 12:50 PM   #4
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there was another thread about this last week i think... don't remember what it was called though. I'm not sure how sugar substitutes work with heat & smoke but I know they work just fine in sauces, so if you're looking to cut out sugar you can go back and add your sweetness that way.

Something I did say in that thread though was that the less sweet stuff you eat, the more sensitive you will become to it. You will notice sweetness from less and less sweetener after you reduce how much of it you eat. I've been type 1 diabetic for 10 years and I can't stand the BBQ sauce most people like because it's too sweet for my tastes so I always end up making two batches -- one for me (usually very acidic and spicy) and one for everyone else
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Old 06-03-2011, 03:13 PM   #5
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Easy, just omit the sugar. I never use sugar in my rubs.

I would also recommend against substituting aspartame as heat can break in down into potentially unhealthy . Google this:
"aspartame dangers from excessive heat"
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Old 06-03-2011, 03:53 PM   #6
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Quote:
Originally Posted by ZouBBQ View Post
there was another thread about this last week i think... don't remember what it was called though. I'm not sure how sugar substitutes work with heat & smoke but I know they work just fine in sauces, so if you're looking to cut out sugar you can go back and add your sweetness that way.

Something I did say in that thread though was that the less sweet stuff you eat, the more sensitive you will become to it. You will notice sweetness from less and less sweetener after you reduce how much of it you eat. I've been type 1 diabetic for 10 years and I can't stand the BBQ sauce most people like because it's too sweet for my tastes so I always end up making two batches -- one for me (usually very acidic and spicy) and one for everyone else
Landarc had a thread going with artificial sweeteners last week.
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Old 06-05-2011, 06:08 PM   #7
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Bump, there have to be more Brethren that share this problem.
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Old 06-05-2011, 06:14 PM   #8
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I started that other thread, then had some problems. Will be back at it now. First off, The Rub Co. products are outstanding examples of the maxim that rubs do not need sugar. I really recommend you try them, especially for beef.

I will be experimenting with stevia, xylitol and and sucralose as a substitute dor sugar, my plan focuses on sauces, but, I will be trying some rubs as well. When I post the results of each experiment, I will also include that it is sugar free in title.
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Old 08-29-2011, 04:23 PM   #9
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Edit: double post
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Last edited by BBQ Bandit; 08-29-2011 at 07:59 PM..
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Old 08-29-2011, 04:37 PM   #10
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I like Erythritol better than xylitol if your looking for a sugar substitute. I order it off the web because I can't find it local reasonably priced.
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Old 08-29-2011, 06:08 PM   #11
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HI Porky,

I have a rub I am working on. I have a post coming up that will be particularly beneficial (I hope)

In short though, you do not have to have sugar in a rub at all, and it will still taste great.

Cheers!

Bill
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Old 08-29-2011, 06:15 PM   #12
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I am diabetic and use stevia in my rub for my own smoking rub. I use very little sugar in my brisket rub and none in my butt and rib rub.
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Old 08-29-2011, 07:32 PM   #13
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Big Ron's makes a sugar free rub. It is called, In the House. Really good to!
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Old 08-29-2011, 08:26 PM   #14
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I, too, am diabetic. Its not so much refraining from the use of sugar as much as it is not using carbohydrates that turn into sugars after they've been consumed.
If there is a diabetes nutrition class offered at a local hospital or clinic, I recommend attending a couple of their classes.
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Old 08-29-2011, 08:35 PM   #15
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Rub does not require sugar. Just use your favorite recipe and delete the sugar. You'll likely never notice the difference.
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