Sugar substitutes in BBQ rub

[SanJoseDale]

I need to avoid sugar, so I use BBQ rubs without it. I do like the way sugar aids in the browning of pork ribs and butts. I found some really old posts about rubs for diabetics, but there have been lots of new sugar free products hit the market lately. The Keto diet is very popular. I’ve not done any experimenting, but wondering if anyone has found a particular sweetener that works well in a rub?

[ChrisBarb]

Following.

[toys4dlr]

I took the rub I created for my BBQ restaurant and substituted out the natural sugar with Monk Fruit Sweetener with Erythritol Granular - 1:1 Sugar Substitute. To me, it is by far the best tasting sugar sub out there. I cook with it all the time around the house.

[TravelingJ]

When we make sauce at home, we use Swerve. I never messed with monkfruit, but the things like Splenda and Stevia all left a weird aftertaste in the sauce-and Swerve didn't.

There are a few sugar free lines that I see often, but the one I tried was seriously lacking in flavor. I did just pick up a "garlic bbq' sugar free keto friendly buzzword buzzword sauce from Kinder that I saw at Sams the other day. Like you said, I'm sure the Keto trend will get a few more versions out there.

[sudsandswine]

I got that Kinder same sauce the other day, I thought it left a terrible aftertaste and I chucked it immediately.

I don't have any health "requirement" that would make me seriously need to avoid sugar, but I have done carb cutting before and my opinion is that there is so little volume of rub that actually makes it into each serving size, let alone the amount of sugar within that, it's probably not worth losing sleep over, for ME. I could see an argument being made for sauce, but even then, depending on how much you use it's a relatively small amount and there are obviously regional sauce styles that lack sugar almost completely.

[toys4dlr]

Originally Posted by TravelingJ

When we make sauce at home, we use Swerve. I never messed with monkfruit, but the things like Splenda and Stevia all left a weird aftertaste in the sauce-and Swerve didn't.

There are a few sugar free lines that I see often, but the one I tried was seriously lacking in flavor. I did just pick up a "garlic bbq' sugar free keto friendly buzzword buzzword sauce from Kinder that I saw at Sams the other day. Like you said, I'm sure the Keto trend will get a few more versions out there.

Swerve uses Erythritol as the sweet aspect. My understanding is that monkfruit so much sweeter than sugar that you really cant use it straight, so they blend it with erythritol. And to my palate, both swerve and the monkfruit blends do not leave that funny aftertaste that splenda and such does. They have it in a "brown Sugar" and "powdered sugar" version too.

I have been doing weight watchers for a while now (down 48 lbs) and use these options to modify many recipes to make them point friendly.

[TravelingJ]

Originally Posted by sudsandswine

I got that Kinder same sauce the other day, I thought it left a terrible aftertaste and I chucked it immediately.

I haven't opened mine...good to know.

I need to get you on speed dial like my bourbon guy. "This looks awesome, do I buy it?" "No, run"

[sudsandswine]

Maybe you’ll like it, but I found the flavor really off putting. It was like: liquid smoke is to real smoke what that other sweetener in the sauce is to sugar.

[93_confirmed]

Im not big on sweet bbq so I almost always omit the sugar without a substitute in my homemade rubs and sauce.

[thirdeye]

I've seen a few brine recipes that used Splenda or Swerve but have not tried it myself. I can share some easy to make rubs that don't have sugar.

thirdeye's All-Purpose Garlic Pepper Seasoning
Ingredients:
3 teaspoons Garlic Powder
3 teaspoons Black Pepper
1 teaspoon Canning Salt
1/2 teaspoon Toasted Onion Powder
1/4 teaspoon Paprika

No Sugar Rub –
Ingredients:
3T Hungarian paprika
2t sea salt
2t garlic salt
1.5t cayenne
4t black pepper
4t chili powder (top hat)
4t garlic powder
4t onion powder
2t cumin

Combine all ingredients and mix thoroughly

Brisket Rub -
Ingredients
1 c. kosher salt
¼ cup garlic powder
¼ cup onion powder
1/8 cup ground thyme
1/8 cup ground bay
1/8 cup black pepper
1/8 cup celery seed
1/8 cup Hungarian paprika.

Combine all ingredients and mix thoroughly.

[Cook]

If you're just looking for more color, add more black pepper.

[SanJoseDale]

I have almost every non sugar sweetener in my pantry, Monkfruit, Swerve, Stevia, Bucha Sweet to name a few. Was just curious is anyone know how well they handle the heat in a rub. I suspect any of them works for a little sweetness in sauce. From my experience, sugar makes the best bark.

[Gimmethecash]

Erythritol handles the heat just fine - some Swerve brown sugar sub in the rub on this one; no problem getting a nice bark.

[IamMadMan]

Keep in mind that rub's do not necessarily require sugar, other than to help balance the salt/savory content. If you cut back on sugar, you can probably cut back a little on the salt as well to maintain balance. Try using use your favorite recipe and just delete the sugar, You'll probably never notice the difference. If it seems just a little too salty just reduce the salt as well next time.

Here is a collection of sugar-free, low salt (some salt free), or alternatively sweetened rubs previously posted on The BBQ-Brethren.

No Salt / No Sugar Rubs
================================

Third Eye's No sugar/No salt rub
http://www.bbq-brethren.com/forum/sh...28&postcount=4

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

================================

Paul Kirk's Championship BBQ book
http://www.bbq-brethren.com/forum/sh...70&postcount=6

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

==================================================



No Sugar WITH Salt

================================

Boshizzle's Virginia and Texas style strongly influenced by German tastes
http://www.bbq-brethren.com/forum/sh...0&postcount=11

4 TBS Sea Salt
6 TBS Coarse Ground Black Pepper (16 mesh is best)
3 TBS Fine Ground Black Pepper
1 TBS Fine Ground Cayenne Pepper

================================

Bassman's No Sugar Rub
http://www.bbq-brethren.com/forum/sh...61&postcount=6

3/4c. kosher salt
1c. granulated onion
1c. granulated garlic
1c. chili powder
1c. paprika
1/2c. smoked paprika
1/2c. cumin
1/2c. coarse black pepper
1/4c. grnd rosemary
1/4c. grnd oregano
1/4c. grnd celery seeds
1/4c. grnd thyme

================================

Sugarless Texas Sprinkle Barbeque Rub - Posted by NCGrimbo
http://www.bbq-brethren.com/forum/sh...14&postcount=9
"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 refrigerator 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 barbecue cooked over indirect heat because of the absence of sugar in the rub.

==================================================



Diabetic Rubs with an Alternate Sweetener

================================

Blu's Sugarless Pork Rub for the BBQ Challenged
http://www.bbq-brethren.com/forum/sh...04&postcount=8

1 4 oz bottle Sweet Paprika
4 packets of splenda or stevia
1/2 of a 4 oz bottle of Kosher salt
1 Teasp celery salt
1 Teasp Granulated onion
1 Teasp Granulated garlic
1 Table sp Mrs Dash Lemon pepper
1/2 tsp (or to taste) Cayenne pepper
1 Teasp Ginger
1 Teasp mustard powder

================================

Diabetic BBQ Rub: - posted by jschliesman
http://www.bbq-brethren.com/forum/sh...88&postcount=9

1/4 Cup Paprika
1/4 Cup Splenda Sweetener
2 Tablespoons Kosher Salt
1 Tablespoon Garlic Powder
1 Tablespoon Black Pepper
1 Tablespoon White Pepper
1 Tablespoon Lemon Pepper
2 teaspoons Mustard Powder
1 teaspoon Onion Powder
1 teaspoon Cayenne
1 teaspoon Italian Seasoning

================================

Bob_M's Sugarless Rub.
http://www.bbq-brethren.com/forum/sh...6&postcount=15

8 parts splenda
2 parts chili powder
2 parts paprika
1 part salt
1 part pepper
1 part garlic powder
1 part onion powder
1/2 part mustard powder

================================

NO-CARB RUB - Posted by HUB
http://www.bbq-brethren.com/forum/sh...97&postcount=3

1/4 cup kosher salt
¼ cup Splenda
2 Tbl onion powder
2 Tbl Spanish paprika
2 Tbl Chili powder
1 Tbl celery salt
1 Tbl fresh-ground black pepper
1 tsp freshly ground white pepper
1 tsp dried thyme

==================================================









================================


================================

Also a collection of sugar-free, sow sugar, and alternatively sweetened BBQ Sauces previously posted on The BBQ-Brethren.



==================================================



Diabetic Sauces with No Sugar

================================

Boshizzle's Old Virginia Sauce Inspired by Shack's
http://www.bbq-brethren.com/forum/sh...82&postcount=3
http://www.bbq-brethren.com/forum/sh...42&postcount=1

1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup hot sauce (I like Texas Pete)
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French)

Mix well, let sit for at least 24 to 48 hours before serving for best results. I blend it in my Ninja, that's why it's about 16 ounces total.

==================================================



Low Sugar BBQ Sauce Previuosly Posted By The BBQ-Brethren

================================

Shack BBQ Sauce Anorher Version. (small amount of sugar in the mustard)

1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 Inglehoffer Sweet Hot Mustard

Mix well, let sit for at least 24 to 48 hours before serving for best results.

================================

Low Sugar Diabetic barbecue sauce Posted by jschliesman
http://www.bbq-brethren.com/forum/sh...88&postcount=9

1 Cup Heinz Reduced Sugar Ketchup
1 Cup Cabernet Red Wine
1 Cup Splenda Sweetener
1/4 Cup Water
1/4 Cup Yellow Onion, diced
1/4 Cup Green Bell Pepper, diced
2 Tablespoons Worcestershire Sauce
2 Tablespoons Yellow Mustard
1 Tablespoon Diabetic Rub
1 Tablespoon Paprika
1 teaspoon Louisiana Hot Sauce
1 teaspoon Liquid Smoke

==================================================



Diabetic Sauces with an Alternate Sweetner

================================

BluDawg's Dad is a Diabetic & loves this sauce
http://www.bbq-brethren.com/forum/sh...20&postcount=8

2 T butter
1 clove garlic or 1 t garlic powder
1/4 c. finely chopped onion or 1 T dried minced onion
1 T lemon juice
1 c. tomato sauce
1/3 c. Splenda
1 T molasses
2 T Worcestershire sauce
1 T chili powder
1 T vinegar
1 t coarse ground black pepper
1/4 t salt

Combine all ingredients in a sauce pan and bring to a boil; reduce heat and simmer for 5 -10 minutes, stirring occasionally; remove from heat and let stand. I usually double the batch and keep some in a pint canning jar with lid in the fridge - it will keep for a couple of months if you can sty out of the jar.
1 Garlic Clove, minced

================================

Low-sugar Central Virginia Barbecue Sauce by Boshizzle's

1/2 Cup Shack Sauce
1/2 Cup Balsamic Vinaigrette
1/4 Cup Low-sugar or No-sugar Ketchup
3 Tablespoons of Worcestershire Sauce
Juice of 1/2 a Lemon
Stevia to taste (optional)


Add all ingredients to a saucepan except the lemon juice. Whisk while heating over low heat. Do not boil. Heat the sauce while whisking it, long enough for the jelly to melt. When the jelly has melted into the sauce, remove from the heat. Add the lemon juice and mix well. If you use artificial sweeteners, optionally you can add Stevia (or your favorite artificial sweetener) to taste.

================================












Famous SHACK barbeque sauce recipe (Little Rock, Arkansas): - BBQ, tasty, tangy, and unforgettable.
https://www.bbq-brethren.com/forum/s...87&postcount=3

Wet Stuff

Mix in a large bowl:

3 - 24 ounce bottle of ketchup (catsup)
Use the plastic ones, we will refill after making sauce.

Fill with hot water, swoosh around and dump contents into bowl.
Folks have asked: HOW MUCH WATER? Fill all three bottles, and dump all into 'Wet Stuff'
(For original recipe use Grapette from Wal Mart- see 'additional notes').

Pour in plain ole cheap vinegar. "THE" recipe calls for just less than a quart, do not sweat this. use anywhere from a pint to a quart, strangely, this amount has scant effect on final product.

Put "wet stuff' in a LARGE pan, put heat on "high"
by the time it is approaching a boil, you will have "dry stuff' prepared.
Dry Stuff:

Since you dumped wet stuff out of bowl, why not use for 'dry'?
Into bowl, dump:

1 - 4 ounce can of chili powder
1 - 4 ounce can of black pepper
1 - 4 ounce can of garlic salt (SALT, NOT garlic powder!!!)
1/2 cup - sugar (is the ORIGINAL amount, why not TRY that, and adjust to your very own taste after 'brewing' mess up...likewise with Tabasco. See below)
1 - small Tabasco (anywhere from 1 to 4 ounces..start with about 1 oz...you can 'play' to taste after whole mess is completed.
1 - small mustard (size of an apple, just regular ole smear on a hotdog yeller mustard)

Stir
...btw, easier to put the mustard in last, and just swirl around till it looks like chocolaty brown tar.
Simmer

Dump all this stuff into pan on stove now approaching a simmer if you have been quick, and if you rinsed out the catsup with HOT water;-)

stir enough to make it evenly liquid...bring to a boil and immediately lower heat to a simmer.

30 minutes, (stir fairly often to avoid sticking).. during which the vinegar will bring sweat to your forehead, and tears to your eyes...think ventilation here.
Finish

That is it.
Remove from heat, pour back into bottles you saved, unfortunately, you will have an excess of sauce. Improvise, all life has dry rot.

You now have a LOT of sauce. I always do, and find it MOST welcome as a gift.

BTW, there is no need to refrigerate your sauce supply, even if you inhabit hot and humid southern climes! Apparently mischievous microbes refrain from causing problems in gratitude for being immersed in this tomato based necter, or are immobilized by the ingredients rendering them deliciously inert.
Additional Notes

Do it this way the first time, later, you may substitute Grapette, for the water (seriously) SHACK DID for several decades ... for total authenticity you can obtain Grapette from Wal Mart

I add about a cup of sugar to my sauce, but this is heresy, and practice has strong adherents and detractors.

Likewise minced onions, NOT authentic, but can be pleasant.

Do NOT futz with the amount of black pepper. I KNOW it sounds like a lot. Trust me on this.

Also remember garlic SALT, not garlic powder!! several folks got this wrong, actually the sauce wasn't bad, but they were not fit as shipmates for WEEKS.

Do NOT judge 'heat', as in taste, by sipping off spoon from pot, even if you were stingy with the Tabasco. Dunk a piece of bread into sauce and sample that way.

[Hamdrew]

None in the rub- spritz with diet Barqs Root beer
. Technically a sarsaparilla, the wintergreen and sassiness work great