Whether you’re a fan of sticky barbecue sauce or a good Sugar-Free Memphis Style Dry Rub, we’ve got you covered.
The trouble with barbecue is the sugar load in commercial rubs and sauces, but we can easily address that with low-GI sweeteners. What we can’t duplicate is the chemistry that enables cane sugar to caramelize so beautifully into a thick crust on broiled or grilled meat. However, we can get close, and we can absolutely get all the amazing flavor.
We love using this rub on our Instant Pot Baby Back Pork Ribs and finishing with a layer of sauce at the end.Print
A tangy, smoky barbecue rub with just enough sweetness.
- 2 tbsp Lakanto Golden or Swerve Brown Sweetener, packed
- 2 tbsp Lakanto Classic Sweetener
- 2 tsp garlic powder
- 1 tbsp plus 1 tsp paprika
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground ginger
- 1/2 teaspoon dried rosemary, measured then ground
- 1/4 tsp dried thyme, measured then ground
- 1/4 tsp dried oregano, measured then ground
- Combine all ingredients thoroughly. Pulse in a bullet blender cup or food processor to break up any pieces of sweetener.
- For ribs: 2 tablespoons of this rub mixture will coat a slab of pork back ribs that will later be brushed with sauce. For rub-only ribs, add a third tablespoon of rub to coat generously.
- For chicken: Add a pound of chicken, 2 tablespoons of rub and 2 tablespoons of olive or avocado oil to a large zip top bag. Massage to distribute oil and seasoning evenly, then marinade overnight before baking or grilling.
Always measure out the rub mix before handling meat.
Store in an airtight glass jar up to six months.
Keywords: barbecue, bbq, dry rub, seasoning mix, barbecue rub, Memphis style rub, sugar-free, gluten-free, grain-free, keto