I have always used MH's Memphis Dust since I discovered this site a couple years ago. In fact it was probably one of the first recipes I used. It's always been a hit, but I am going to be preparing pork butt for a friend who cannot have sugar. Considering the high sugar content in this rub, I'm worried that if I just leave out the sugar, the rub will be kinda "blah". I've never tried this, but I wonder what would happen if I rubbed the raw meat down with molasses and then applied the Memphis Dust (sans the sugar). Anyone have any thoughts? Or suggestions?
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Sugar Free Rub anyone?
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I did non sugar rub for along time. I am one of those guys that think you dont need sauce if the meat is cooked right. This is what I learned.. it depends on what part of the country you are cooking for. Texas is mainly salt and pepper (what kind of pepper is debatable) KC/STL is sweet and heat, The farther east you go , it is more about tangy (vinegar).
If you have read the stuff on rubs, sugar = bark. For along time I thought sugar was to seal up the outside and wouldnt let the smoke in (that is for Meathead to decide). The bottom line.. try different things and find out what YOU like. You wont get fat from sugar rubs. ( the actual fat in the meat may have a side effect though)
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Founding Member
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
This question of a sugar-free rub came up about a year or so ago. I tested several spice variations on ribs, and a couple were pretty OK. I just don't know how to find that thread at this point. Perhaps. Someone more clever can get the correct search parameter.
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- Dec 2014
- 7389
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
I did Boston butts for years without sugar, and they came out fine with equal parts of kosher salt, paprika, black pepper and granulated garlic. The cooking of the meat is more important than the spice.
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"I think they just don't do "refined" sugar"
If the problem is just refined sugar, substitute turbinado sugar instead.
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Rakman , you really should know how strict your friend's dietary prohibition is and make sure your cook complies (for safety). I finally found the thread I was thinking of. Nothing replaces the sugar, but here is that thread:
https://pitmaster.amazingribs.com/fo...17358-butt-rub
Hope you let us know what you do, and how it turned out.
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Whatever path you choose, I hope you let us know how,it goes!
Our knowledge base is not as good here, so I hope you'll add to it.
Good luck, Rakman !
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Thanks for posting this and sharing. I really appreciate the link to the old thread too. So, modifying Meathead's Memphis Dust, I'm going to make it sugar-free like this:
1/2 cup paprika
1/4 cup Morton's kosher salt
1/4 cup garlic powder
4 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 tablespoons cinnamon
1 tablespoon nutmeg
2 teaspoons rosemary powder
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dustinrebaugh, Butchman, Like Butch Just Pointed Out I Have Used Honey as a Sugar Replacementâ“ Typically I'll Brush it Over the Dry Rub! As I Don't Know anything about Your Friends Condition I Would Ask Them before I assumed
It To Be OK!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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