pops wrote:
I'm diabetic. Why is it that all the rub recipes I see start out with
at least a CUP of sugar?

Anyone have a rub recipe that is sugar-free and real good on pork and
beef? I mostly smoke pork shoulders, pork ribs
and beef ribs (at least so far!)

Grant Erwin
Kirkland, Washington


NONNY'S DRY RIB RUB

This is my current rendition of a darned good dry rib rub and technique.
It’s kind of a universal rub that I use on chicken and pork. This
current version gives the thicker baby back ribs the same “buttery”
flavor we get with some of the best pulled pork.

Wipe meat with a thin layer of CYM before sprinkling on the rub.

2-3 Cayenne Pepper (to taste)
4 good Paprika
3 cracked black pepper
2 garlic salt- not powder
2 onion powder
1 chili powder
3 cumin
2 thyme
2 oregano
4 Lawry’s Season Salt
5 celery salt- VERY IMPORTANT INGREDIENT
2 allspice

Note: Outside of the salt in some ingredients, I don't have any salt or
sugar in the rub. IMHO, salt tends to dry out the meat, so I usually
add additional salt to taste when the meat is removed from the smoker.
It is needed, but due to the meat being in the smoker for so long, the
added salt would tend to draw moisture out if placed on the meat initially.


I
--
Nonny

Nonnymus
I'm not who you think I am. I'm not who
I think I am. I am what I think you think I am.