Help! I would like to get a BBQ rub with little to no sodium

I need some help, please. I'd like to get a rub for either pork or beef (ribs, brisket) with as little sodium as possible. I know, it's very hard to find, unfortunately. That is why it would be so greatly appreciated. *grins*
 
Oh boy, I haven't been able to figure out the new system yet, especially the smileys. LOL At any rate, any help with a bbq spice rub that isn't  very hot pepper wise (almost forgot that requirment! LOL) is what I'm looking for.
 
Thanks in advance

Simple. Just make your own. Soooooo easy! if your not sure of the ingredients for a good rub, google "BBQ rubs" and, when you see one you think sounds good to you, just omit the salt.

Twinwillow


Simple. Just make your own. Soooooo easy! if your not sure of the ingredients for a good rub, google "BBQ rubs" and, when you see one you think sounds good to you, just omit the salt.

Ditto.  Just add whatever you like.  Despite common thought, the rub adds very little flavor to cuts such as brisket or boston butt.  Ribs or chicken will impart the spices, but most of the rub talk is just fanfare.

Thanks so much for the tips; I figured I might have to make up my own. Huh, I didn't realize that the rubs make little difference in taste, although I will be using it on pork ribs and maybe now on chicken as well. We'll see how it turns out.

Thanks again.

The rub will make a difference on ribs and the bark on a pork butt but not internally, Not that much effect on a full cut briskit, but if you like the burnt ends, definitely, and who doesn't like them?

chewingthefat


but if you like the burnt ends, definitely, and who doesn't like them?

I don't.

tarragon


I need some help, please. I'd like to get a rub for either pork or beef (ribs, brisket) with as little sodium as possible. I know, it's very hard to find, unfortunately. That is why it would be so greatly appreciated. *grins*
 
Oh boy, I haven't been able to figure out the new system yet, especially the smileys. LOL At any rate, any help with a bbq spice rub that isn't  very hot pepper wise (almost forgot that requirment! LOL) is what I'm looking for.
 
Thanks in advance

What is the reason for reduced or no salt? Dotor's orders?

Anybody ever tried this stuff?  They don't have a nutrition facts label so who knows what they mean by low sodium.

I don't have a sodium problem but most rubs have too much and are too salty.

I find it fun to try and create a new seasoning mix. It is what makes cooking interesting.
Some you win and some you lose.

I think some salt helps the rub infiltrate the meat.

edwmax

tarragon


I need some help, please. I'd like to get a rub for either pork or beef (ribs, brisket) with as little sodium as possible. I know, it's very hard to find, unfortunately. That is why it would be so greatly appreciated. *grins*

Oh boy, I haven't been able to figure out the new system yet, especially the smileys. LOL At any rate, any help with a bbq spice rub that isn't  very hot pepper wise (almost forgot that requirment! LOL) is what I'm looking for.

Thanks in advance

What is the reason for reduced or no salt? Dotor's orders?

Yes, I've got high blood pressure. Sodium is very hard to avoid, unfortunately.  I'll probably  just make up something myself of favored spices, omitting the salt. I like most of the no salt seasonings already anyway at least.

Good luck. We'll be anxious to hear what you found or, made yourself.

Michael Hoffman

chewingthefat


but if you like the burnt ends, definitely, and who doesn't like them?

I don't.

I do. 

I quit adding salt to my rubs a while ago. I prefer to add salt to the meat as I would normally and then apply the spice rub. A rub that is perfect for a pork shoulder or brisket may be overkill (salt wise) if you are smoking a slab of ribs or chicken. If you're watching your sodium intake, try using sea salt. It has a few health benefits, tastes better than table salt and really helps you gauge how much salt you are putting into your food.
-b

Here's a no-sodium seasoning I got from Heloise:

5 tsp onion powder
1 Tbsp garlic powder
1 Tbsp paprika
1 Tbsp dry mustard
1 tsp thyme
1/2 tsp white or black pepper
1/2 tsp celery seeds

I would agree with pjoe. I can't say that sea-salt is lower in overall sodium content. Salt is salt but I do have to say that with sea salt I seem to use less. As a rub I try not to use too much salt if any, Tends to draw moisture out of the meat when what you want is the oppsite. I've use Lawry's Season Salt a few times and not been diassapointed.

tarragon

edwmax

tarragon


I need some help, please. I'd like to get a rub for either pork or beef (ribs, brisket) with as little sodium as possible. I know, it's very hard to find, unfortunately. That is why it would be so greatly appreciated. *grins*

Oh boy, I haven't been able to figure out the new system yet, especially the smileys. LOL At any rate, any help with a bbq spice rub that isn't  very hot pepper wise (almost forgot that requirment! LOL) is what I'm looking for.

Thanks in advance

What is the reason for reduced or no salt? Dotor's orders?

Yes, I've got high blood pressure. Sodium is very hard to avoid, unfortunately.  I'll probably  just make up something myself of favored spices, omitting the salt. I like most of the no salt seasonings already anyway at least.

 I got high blood pressure too and my Doctor restricted my salt and this year my wife's doctor (& nutritionist) restricted her salt. Both times I asked about salt used in cooking. They (both Doctors & nutritionist) said that salt used in cooking was NOT a problem but to stop using the salt shaker at the table. They all said the body had to have some salt to live.

I'm not tying to change your Doctor's orders but ask him about salt used in cooking. I think you will get the same answer.

So, I don't think you need to worry about the salt content in BBQ Rubs (unless you are shaking this on your ribs at the table). That said my wife & I have found that reducing the amount in recipes to 1/4 - 1/3 of that called for, food still taste great and we are not adding salt at the table.

PS.... I just use salt, black pepper and garlic powder for rub and seasoning. You can just shake these on to your liking.  Also, you can buy your favorite rub and add additional pepper, garlic powder and other spices to increase the volume and thus decrease the salt content %.

Thanks so much all for the continued suggestions! I do already use sea salt and like it - and yes, I do use it to season my food when cooking, although I don't use as much or as often as I would have used salt. Heh, if that makes any sense! I meant in the past, of course.

I'm going to experiment and will share the results when I've had a bit of time to actually put the rubs to the test. Thanks once again to everyone who responded.

And yes, I love those burnt ends too!!

Correct me if I'm wrong. 
 
A good rub is 50% brown sugar and 50% whatever your heart desires.

Tarragon, Paul Kirk has a salt-free rub recipe that uses powdered lemonade mix.  Might be worth a web search; otherwise, it's in Steven Raichlen's book "Sauces Rubs & Marinades" and possibly in "Paul Kirk's Championship Barbecue".

Joe, consider yourself corrected.  If I'm following a rub recipe I'll usually use 1/3 or less of the specified sugar amount; 1/3 is easy because all I have to do is substitute teaspoons for tablespoons.

Brad

joerogo


Correct me if I'm wrong. 
 
A good rub is 50% brown sugar and 50% whatever your heart desires.

In a previous thread somewhere, Dr.BBQ, recomended using turbindo and brown sugars together
because of the different melting points. I'll have to try out the new search function
ah! here we go, jorego
  http://www.roadfood.com/Forums/tm.aspx?m=148995

Here is a cheap and easy "homemade" one. Buy a pack of Wick Fowler's 2 Alarm Chili Mix.


Separate the salt and hot chili (as you don't like it hot) packets. Combine the rest of the packets, mix well and put into a spare spice bottle. You now have a low sodium rub which cost you about $2.50. If you want to splurge,  a little grated lime peel adds a nice note.
 
What you have is a chili rub without the heat or the salt.

Pardon me beforehand if I seem to be taking this thread in the wrong direction, but as long as we are on the subject of rubs I would like to ask a question. There are many better cookers on RF than myself so I would like to learn something. Is it better to rub the meat you intend to smoke the night before or several hours before you actually put it in the pit?

It's a matter of personal preference but the rub ingredients can play a part, too.  For example, a salty rub can draw out some moisture if left on the meat for a long time while a rub with no or less salt might not.  Is that good or bad?  Depends on the final result.  I'm smoking a picnic tonight and when I rubbed it last night the meat was dry, but when I take it out of the fridge today I'm sure the salty rub will have darkened with moisture and that's going to help with bark formation.

Best thing to do is experiment.  Get 2 cuts as equal as possible and give them different rub times but the same cooking, and see which you like better.  Repeat as necessary.
 
Brad

Thanks Brad, I will try that this weekend.

Well, I am -finally- getting around to doing a rub! I've got a boston butt--but it does have a bone in it. I'd like to put it in the crock pot to cook slowly so that I'll be able to make chopped pork barbecue with it. Can I just put a rub on it and slide it into the crock pot? Does it need any liquid in there? If so, what? I'd really hate to ruin this boston butt! Man, they're expensive!

If you are applying a rub, I would consider cooking it at least partially in the oven to achieve a crust on the outside. As for liquid- a splash of beer or apple juice would probably suffice. A Boston Butt is pretty much self-basting.  Let us know how it turns out.

Oh my, the "Boston Butt" turned out totally delicious! Thank you all so much for all of your suggestions. I patted on a coating of brown sugar and various spices, then put it in the crock pot on low for 10 hours. My daughter ended up pulling it apart by hand and we ate it tonight, as bbq sandwich on a bun with coleslaw (well, at least that's how I ate mine!).

I think next time I venture into boston butt/pork shoulder territory, I'll probably slow cook it in the oven. I confess that I used a commercial bbq sauce this time, but next time I'm going to try making up my own Carolina or Memphis style.

We still have plenty of leftovers, which will go into the freezer for good eatin' later. Thanks again all - what a delicious cut of meat!!
 
ETA: spice rub ended up being simply Mrs. Dash original version and just a tiny bit of Trader Joe's sea salt, mixed with the brown sugar. It really didn't need anything else.