Keto Barbecue Rub
Course: N/ACuisine: BBQDifficulty: Easy
Servings
20
servingsPrep time
5
minutesCooking time
0
minutesCalories
16
kcalTotal carbs
8
gramsNet carbs
2
gramsFat
0
gramsProtein
1
gramThis is a fantastic all-purpose barbecue rub that I adapted from one of Jeff Phillips’ recipes at smoking-meat.com. This is a very easy recipe, but it is critical that you fully mix in each ingredient, one at a time, until it is fully mixed before adding the next ingredient.
Ingredients
1/2 cup Sukrin Gold brown sugar substitute
1/2 cup Swerve brown sugar substitute
1/2 cup smoked paprika
2 1/2 TBS coarse ground black pepper
1 1/2 tsp chili powder
1 1/2 TB garlic powder
1 1/2 TB onion powder
1 tsp cayenne powder
2 TBS kosher salt
Directions
- In a bowl, whisk together the two brown sugar substitutes. *See note below.
- Whisk in each additional ingredient, one at a time. Do not add the next ingredient until you have thorough mixed in the current ingredient.
- Store in an airtight container.
- Apply liberally to the meat of your choice.
Recipe Video
Notes:
- Macros are for a 2 tablespoon serving size
- While using two different brown sugar substitutes (Sukrin and Swerve) does give this rub a slightly better taste, it’s perfectly alright just to use 1 cup of Swerve brown and omit the Sukrin. If you’re less concerned about carbs, Truvia Brown comes very close to the flavor of real brown sugar.
This has 2 brown sugar substitutes in it?
Yes. I find it tastes better that way. If you were to use just one, I’d use a full cup of Swerve brown.
How long will this last in the fridge? I want to make up a batch but will not use very much of it. Only cooking for 1 person. By the way, it looks amazing! Thank you!
I keep it in the pantry in an airtight container and it will last for months. I do keep a desiccant packet in it to absorb moisture.
5 star
Because of this rub, I can finally make ribs that my entire family enjoys.
Thanks for this. I made ribs this week & I have my smoking technique down perfectly – but I missed the sweetness you get from a good rub.
I really appreciate this alternative to sugar rubs!
I use rub this along with Papa G’s recipe for crock pot pulled pork. DEE-licious 😋
Makes wonderful wings!
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I add Coleman’s Mustard Powder to my rubs. I think it provides a depth of flavor to the finished product. For your rub (which I intend to try on my next batch of oven-baked pork ribs!) and its ingredient proportions, I will add 1.5 to 2 tablespoons.
Ground cumin would also be a good addition–again, to round out the flavor profile and provide depth. Because the chili powder already has cumin in it, I’d add 1 tablespoon.
Also, I put my ingredients in a plastic food container and then just shake well to mix. Saves washing a bowl and whisk.
Love and appreciate your work, Steve! <3
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Have you tried this with the Wholesome Yum Monk Fruit/Allulose brown sugar alternative? Could I just use one full cup of that, you think? I’ve used that, as well as their honey substitute, to make a killer glaze for a spiral cut ham. Not my recipe, just the best one I’ve ever found and used, and I only had to substitute those two ingredients to make it keto. If you’d like a copy of that – not for use on the channel, of course, just to try for yourself – let me know. Thanks! Keep up the great work!
I’ve tried the honey and like that. I haven’t tired the brown sugar.
First off – this rub is incredible. It very much reminds me of Killer Hogs’ “The BBQ Rub” which IMO is a premier all-purpose BBQ rub though one with a ton of sugar in it. (I promise this is not a stealth ad, LOL – just want to give other keto BBQ aficionados an idea of what they can expect with this recipe.)
That said, how much would you recommend for a rack of ribs based on your experience? I used 1 Tbsp on the bottom and 2 Tbsp on the top for a neatly trimmed medium size rack of St. Louis ribs, and they came out great (very good browning, great color) but I felt like they were a little undersalted and a little undersweet. I’m wondering if I just need to use a touch more.
Your timing is uncanny, as I have a couple of racks of baby backs in the smoker right now. I used two generous 4-finger pinches of the rub on the top and another on the bottom. I’d estimate that each those “pinches” were a tablespoon or a bit more. For St. Louis ribs, I’d probably go with 50% more than what I used on baby backs.
Awesome, thanks. I knew that had to be the case since the rub is so flavorful on its own.
Thanks again for this recipe! By far the best keto rub I’ve ever had & comparable in taste to professional sugar-filled rubs.
Steve,
Thank you for all the keto cooking videos been watching you since in the pandemic. Enjoy you channel. Happy were your at in your journey!
Just made the run and smoking some ribs this afternoon can’t wait!
Bob