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Thread: Need a salt-free sweet rub for my butt

  1. #1
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    Need a salt-free sweet rub for my butt

    My wife has Menieres disease and has to limit her salt intake as much as possible.
    Until this, i was never much of a label reader and boy was i shocked when i looked at the labels for my typical rubs...YIKES

    So, i need to make a homemade rub since the local BBQ store doesn't have much to offer that's salt free..i think 1 or 2.

    Can anyone point me to a simple sweet rub that's good on butt's and ribs?
    -2008 22.5" OTG -1973 18.5" Copper Mist -2011 18.5" WSM -1990 Gas Assist Blue Performer -2016 E-310 w/ gourmet BBQ grate system

  2. #2
    TVWBB Olympian ChuckO's Avatar
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    Unfortunately, salt is the basic element in most rubs. I've used this when I had to produce a low sodium rub. It calls for sea-salt, if you can put some in it will add flavor and increase tenderness, but if you can't it's still a good basic rub

    1 cup brown sugar
    1 cup sweet paprika
    1/2 to 1 cup coarsely ground or cracked black peppercorns
    3 tablespoons granulated garlic powder
    3 tablespoons granulated onion powder
    1 tablespoon celery seed
    85 78

  3. #3
    TVWBB Wizard James N's Avatar
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    Try Penzeys they sell salt free rubs.

  4. #4
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    I looked online but didn't see anything besides a chilli flavored one...i'll keep looking our start playing around on my own.
    -2008 22.5" OTG -1973 18.5" Copper Mist -2011 18.5" WSM -1990 Gas Assist Blue Performer -2016 E-310 w/ gourmet BBQ grate system

  5. #5
    TVWBB Emerald Member Len Dennis's Avatar
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    Just omit the salt from any recipes you find. If they say "onion salt" or "garlic salt", just use onion powder or garlic powder in HALF the quantities required. Can always adjust up or down later.

    I know MSG gets a bad rap but used in moderation, it really adds the "umami" flavour that is highly desireable. Consider that as a substitute for salt (but again, use less as a starting point).
    So many recipes, so little time
    : Genesis gas grill 18.5" WSM Maverick ET-732 :

  6. #6
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    From Amazing ribs.
    I have used it a lot on pork and bacon.

    Meathead's Memphis Dust Recipe
    Makes. About 3 cups. Store the extra in a zipper bag or a glass jar with a tight lid. Use enough to cover the meat surface but still let some meat show through.
    Takes. 15 minutes. 10 minutes to find everything and 5 minutes to dump them together.
    Ingredients
    3/4 cup firmly packed dark brown sugar
    3/4 cup white sugar
    1/2 cup American paprika
    1/4 cup garlic powder
    2 tablespoons ground black pepper
    2 tablespoons ground ginger powder
    2 tablespoons onion powder
    2 teaspoons rosemary powder
    22" 1986, 18" 2017, Broil King Regal 490 PRO gas grill 2015, Thermoworks Thermapen and Smoke with GW

  7. #7
    TVWBB Wizard James N's Avatar
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    Quote Originally Posted by Willie (Green Bay) View Post
    I looked online but didn't see anything besides a chilli flavored one...i'll keep looking our start playing around on my own.
    You must of been looking in the wrong section, Penzeys has a lot of salt free product.

  8. #8
    TVWBB 1-Star Olympian Jim Lampe's Avatar
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    Willie, Long-time TVWBB member Kevin Kruger came up with this awesome salt-free rub.
    If you try it, I am soo sure you'll use it again and again and forever! I have and I do.

    https://tvwbb.com/showthread.php?326...Rub-(for-Jane)
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  9. #9
    TVWBB Hall of Fame Clint's Avatar
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    Quote Originally Posted by Jim Lampe View Post
    Willie, Long-time TVWBB member Kevin Kruger came up with this awesome salt-free rub.
    If you try it, I am soo sure you'll use it again and again and forever! I have and I do.

    https://tvwbb.com/showthread.php?326...Rub-(for-Jane)

    One of my favorites - it's unlike anything I had before.

    Vinegar tastes salty but has zero sodium, so maybe try that in a finishing sauce or a spritz/mop.

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