DIABETIC RUB - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-06-2006, 08:48 AM   #1
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
DIABETIC RUB

Been working on this for a while since Val is diabetic.

DIABETIC RUB


3 tablespoons paprika

1 tablespoon ground black pepper

2 teaspoons chili powder ( The good stuff, No dollar store debris )

1/2 teaspoon salt

1/4 teaspoon celery seed, bruised

1/2 teaspoon cayenne

1/2 teaspoon granulated garlic

1/4 teaspoon mustard powder

Mix all ingredients and store in a tightly covered container.

MAKES ABOUT 1/3 CUP
__________________

__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 06-06-2006, 11:37 AM   #2
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Ahhh, the truth is out. She didn't really like the Splenda version of Wolfe Rub. #-o
__________________

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 06-06-2006, 11:41 AM   #3
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
She likes it, Just not on every thing.
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 06-06-2006, 11:44 AM   #4
Wizard of Que
 
DATsBBQ's Avatar


 
Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
Seems abit lite on the salt, especially if it's kosher. Is that because of the diabetic or blood pressure concerns?
DATsBBQ
DATsBBQ is offline   Reply With Quote
Old 06-06-2006, 11:55 AM   #5
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Quote:
Originally Posted by DATsBBQ
Seems abit lite on the salt, especially if it's kosher. Is that because of the diabetic or blood pressure concerns?
DATsBBQ
Might sound odd, But I think too much salt in a rub on ribs makes them sweat too much. ?
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 06-06-2006, 11:58 AM   #6
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Pigs On The Wing BBQ
Quote:
Originally Posted by DATsBBQ
Seems abit lite on the salt, especially if it's kosher. Is that because of the diabetic or blood pressure concerns?
DATsBBQ
Might sound odd, But I think too much salt in a rub on ribs makes them sweat too much. ?
The sweating is when Osmosis begins. You need enough salt in your rub to cause this to happen, you also need sugar that also contributes to the osmosis process. Other than that a rub can have whatever else you want in it.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 06-06-2006, 12:10 PM   #7
BBQ Centralite
 
Kloset BBQR's Avatar


 
Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
Splenda's organic strucure is the mirror image of sugar. So wouldn't Splenda act more like salt than sugar causing a sweating reaction too?
__________________
Smoke 'em if you got 'em!

KCBS member & Certified BBQ Judge

The mission of the Kansas City Barbeque Society is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form.

Sic semper tyrannis!

https://www.impeach-barack-obama.com/

https://theglennbeck912project.com/
Kloset BBQR is offline   Reply With Quote
Old 06-06-2006, 12:13 PM   #8
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Kloset BBQR
Splenda's organic strucure is the mirror image of sugar. So wouldn't Splenda act more like salt than sugar causing a sweating reaction too?
You lost me on that one Dallas.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 06-06-2006, 12:15 PM   #9
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
[quote=Larry Wolfe]
Quote:
Originally Posted by "Pigs On The Wing BBQ":399fubb1
Quote:
Originally Posted by DATsBBQ
Seems abit lite on the salt, especially if it's kosher. Is that because of the diabetic or blood pressure concerns?
DATsBBQ
Might sound odd, But I think too much salt in a rub on ribs makes them sweat too much. ?
The sweating is when Osmosis begins. You need enough salt in your rub to cause this to happen, you also need sugar that also contributes to the osmosis process. Other than that a rub can have whatever else you want in it.[/quote:399fubb1]
:-#
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 06-06-2006, 12:17 PM   #10
BBQ Centralite
 
Kloset BBQR's Avatar


 
Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
I agree with you Larry that you need both Salt and Sugar for an osmotic reaction to take place but since the molecular strcture of Splenda is the mirror image or opposite of Sugar wouldn't it's polarity be opposite of that of sugar, in other words act more like Salt?

Larry did you ever imagine having a discussion on the molecular sructure of Splenda and its impact on the osmosis process when you got up this morning?
__________________
Smoke 'em if you got 'em!

KCBS member & Certified BBQ Judge

The mission of the Kansas City Barbeque Society is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form.

Sic semper tyrannis!

https://www.impeach-barack-obama.com/

https://theglennbeck912project.com/
Kloset BBQR is offline   Reply With Quote
Old 06-06-2006, 12:18 PM   #11
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
[quote=wittdog]
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by "Pigs On The Wing BBQ":293vjzxs
Quote:
Originally Posted by DATsBBQ
Seems abit lite on the salt, especially if it's kosher. Is that because of the diabetic or blood pressure concerns?
DATsBBQ
Might sound odd, But I think too much salt in a rub on ribs makes them sweat too much. ?
The sweating is when Osmosis begins. You need enough salt in your rub to cause this to happen, you also need sugar that also contributes to the osmosis process. Other than that a rub can have whatever else you want in it.
:-# [/quote:293vjzxs]

What are you laughing at? Spit it out!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 06-06-2006, 12:21 PM   #12
BBQ Centralite
 
Kloset BBQR's Avatar


 
Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
I can see that I'm going to get to my 1000th post on this topic!
__________________
Smoke 'em if you got 'em!

KCBS member & Certified BBQ Judge

The mission of the Kansas City Barbeque Society is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form.

Sic semper tyrannis!

https://www.impeach-barack-obama.com/

https://theglennbeck912project.com/
Kloset BBQR is offline   Reply With Quote
Old 06-06-2006, 12:35 PM   #13
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Kloset BBQR
I agree with you Larry that you need both Salt and Sugar for an osmotic reaction to take place but since the molecular strcture of Splenda is the mirror image or opposite of Sugar wouldn't it's polarity be opposite of that of sugar, in other words act more like Salt?

Larry did you ever imagine having a discussion on the molecular sructure of Splenda and its impact on the osmosis process when you got up this morning?
No, but this is very interesting. So does this mean, Osmosis will not happen using Splenda as a sugar substitute?
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 06-06-2006, 12:40 PM   #14
BBQ Centralite
 
Kloset BBQR's Avatar


 
Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
Hey Larry that was my question!

Seriously I don't know the answer but I agree it does make for some interesting conversation and theorizing. Hey do you know if anyone has come up with the Splenda or mirror image version for Salt? Now that might work!

I think a science experment might just be in order!
__________________
Smoke 'em if you got 'em!

KCBS member & Certified BBQ Judge

The mission of the Kansas City Barbeque Society is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form.

Sic semper tyrannis!

https://www.impeach-barack-obama.com/

https://theglennbeck912project.com/
Kloset BBQR is offline   Reply With Quote
Old 06-06-2006, 12:43 PM   #15
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Kloset BBQR
Hey Larry that was my question!

Seriously I don't know the answer but I agree it does make for some interesting conversation and theorizing. Hey do you know if anyone has come up with the Splenda or mirror image version for Salt? Now that might work!

I think a science experment might just be in order!
LOL!!! This is indeed very interesting and makes alot of sense, but then again is very confusing! You might be onto something with creating a mirror image of salt. =D>
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 06-06-2006, 01:17 PM   #16
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
You could try this stuff:

http://www.alsosalt.com/wherecanibuy.html
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 06-06-2006, 01:26 PM   #17
BBQ Central Pro
 
cflatt's Avatar


 
Join Date: Dec 2005
Location: Franklin, TN
Posts: 792
have you tried it Bruce ? just curious how it really tastes
__________________
What is the difference between a southern zoo and a northern Zoo?
...The southern Zoo has a description of the animal and a recipe.

Curtis
cflatt is offline   Reply With Quote
Old 06-06-2006, 01:37 PM   #18
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Nope, haven't ried it. I was just doing a google search and happen to find it and it appears it is sold nation wide so it must be OK.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 06-06-2006, 02:46 PM   #19
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Liquid Smoke is sold nationwide.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 06-06-2006, 04:41 PM   #20
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
I have used a salt substitue in the past, not in a rub but just on food. It tastes some what like salt but not the real deal. I quit using it and went back to salt and just try and use less now. BP isn't what it shoud be.
__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 01:35 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×