This Low Carb BBQ Dry Rub Seasoning is so easy to make and have in your cupboard. It is so versatile, it can be used to rub on everything including chicken, pork, steak and everything in between.
Low Carb BBQ Dry Rub
This BBQ Seasoning is great for using on meats that you are going to bbq, roast or smoke. It also makes vegetables taste delicious when it is sprinkled on them before roasting too! You can easily make a bit batch of this recipe, as it lasts up to six months in the pantry or up to twelve months when placed in the freezer. It evens make a wonderful gift for that special person in your life who loves to BBQ!
A little sweet, spicy and smoky, this all purpose bbq rub is loaded with spices that blend so well together, and that can be used in so many ways, such as on:
- chicken drumsticks or wings
- steaks
- burgers
- pork chops
- chicken breast
- pork tenderloin
- beef roasts
- chicken roasts
- roast potatoes
- tofu
- pulled pork
- fish
What is a BBQ rub?
This all purpose BBQ rub is applied directly to the outside of raw meat, poultry, seafood or vegetables before cooking. A dry rub is a blend of spices and seasonings that doesn’t contain any wet ingredients. A wet rub will include some type of liquid in it.
Customising this Low Carb BBQ Dry Rub
This BBQ seasoning can also be customised to your individual tastes.
This low carb version using golden monk fruit sweetener, though if you want to use brown sugar instead you can. It just won’t be low carb then.
You could also try adding different ingredients or changing up the quantities of the ingredients listed. Other spices and seasonings you could use are:
- cumin
- mustard powder
- crushed fennel seeds
- coriander
- sumac
- crushed red pepper flakes
- hot paprika
How to make this BBQ Spice Rub?
This is such an incredibly easy recipe to make. In just a few minutes you will have an aromatic combination of spices that will as so much delicious flavour to your meals.
First you will need to gather all your spices that you are going to put into your rub. This rub includes:
- golden monkfruit sweetener (or brown sugar)
- chilli powder
- smoked paprika
- kosher salt
- garlic powder
- onion powder
- dried oregano
- black pepper
- cayenne pepper
Measure each ingredient into a medium-sized bowl.
Whisk until fully combined. If you want a really fine texture, you could add all the ingredients into a food processor and process until it resembles a coarse powder.
Transfer to an airtight container and store in a cool, dry place or place in the freezer.
To use: Sprinkle onto raw meat and vigorously rub the spices into the meat or sprinkle over vegetables before cooking.
Storing Tips
It is best to store in an airtight glass jar in a cool, dark place away from heat and sunlight. This rub can be placed in the freezer for up to twelve months as well, in a freezer-safe container.
You can store it in a resealable ziplock type bag, though make sure to remove as mush air as possible before sealing.
Make sure you label and date the bag/jar/airtight container so you know how long you have had it as eventually the rub will lose its flavour, becoming bland.
The mixture may slightly harden overtime, especially if using brown sugar. Just shake or stir to loosen to the rub.
More about Herbs & Seasonings
- Dehydrate Celery
- Make Celery Salt
- Uses for Rosemary
- Growing Basil
- Using Turmeric
- Easy Italian Seasoning
- Homemade Chicken Stock
- Hollandaise Sauce
- Homemade Minced Garlic
- Garlic Bread Seasoning
Low Carb BBQ Dry Rub Seasoning
Simple Living. Creative LearningIngredients
- 3 TBSP golden monkfruit sweetener, or brown sugar
- 1 TBSP chilli powder
- 2 tsp kosher salt
- 1 TBSP smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
Instructions
- Measure each ingredient into a medium-sized bowl.
- Whisk until fully combined. If you want a really fine texture, you could add all the ingredients into a food processor and process until it resembles a coarse powder.
- Transfer to an airtight container and store in a cool, dry place or place in the freezer.
- Store in an airtight container for up to 6 months at room temperature or for 12 months in the freezer.
- To use: Sprinkle onto raw meat and vigorously rub the spices into the meat or sprinkle over vegetables before cooking.
- It is best to store in an airtight glass jar in a cool, dark place away from heat and sunlight. This rub can be placed in the freezer for up to twelve months as well, in a freezer-safe container.You can store it in a resealable ziplock type bag, though make sure to remove as mush air as possible before sealing.Make sure you label and date the bag/jar/airtight container so you know how long you have had it as eventually the rub will lose its flavour, becoming bland.The mixture may slightly harden overtime, especially if using brown sugar. Just shake or stir to loosen to the rub.
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