Bruce Aidells' Spice Rub for Pork or Beef - Kim’s Sugar Free Version

PetChef

My favorite spice rub for steaks, ribs, pork tenderloin, pork chops

2 T Hungarian smoked paprika

2 T chile powder, Gebhardt or Penzey's mixed (2 T ancho plus 1 tsp chipotle)

½ tsp cayenne -- omit if using chiptole

2 T garlic powder

1 T cumin

1 T dry mustard

1 tsp ground sage

1 tsp dried oregano

2 T Kosher or large crystal sea salt

1 T freshly ground pepper

1 T brown sugar substitute -- see notes

Mix all ingredients in a small bowl.

Store in a tightly sealed jar. Write the date on the lid.

Use within a couple months.

I've modified the recipe a bit. The original is on page 375 of The Complete Meat Cookbook by Bruce Aidells.

To make brown sugar substitute, blend one cup of erythritol stevia blend like Swerve with 1 teaspoon of blackstrap molasses.

Sukrin also makes a product called Sukrin Gold which is a brown sugar substitute, or Lakanto makes a brown sugar substitute made with Monkfruit and Erythritol.

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