Low Carb BBQ Dry Rub Seasoning

This all purpose, low carb BBQ dry rub is so versatile and easy to make. Use it to rub on everything including chicken, pork, steak and more.

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Course: Condiment

Keyword: BBQ, Dry Rub, Low Carb, Seasoning

Prep Time: 5

Total Time: 5

Calories: 66kcal

Author: S Jones

Ingredients

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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Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.