1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (121 page)

1 tablespoon (12 g) seasoned salt

1 tablespoon (6.3 g) pepper

1½ teaspoons garlic powder

1½ teaspoons cayenne

1½ teaspoons dried oregano

1½ teaspoons dry mustard

1½ teaspoons chili powder

Just mix everything together and use on ribs, pork chops, or even chicken. Mop with the Memphis Mop (page 488) and finish with one of the Memphis-style sauces!

Yield:
Makes 7½ tablespoons, or about 7 servings

4 grams of carb per serving, with 1 gram of fiber, for a usable carb count of 3 grams; 1 gram protein.

This is really a rub, but the recipe I adapted this from called it a dry sauce. Who am I to argue?

½ cup (12 g) Splenda

½ teaspoon blackstrap molasses

1 tablespoon (7.8 g) chili powder

1 tablespoon (6.3 g) black pepper

1 tablespoon (9 g) dry mustard

3 teaspoons garlic powder

1 tablespoon (6.3 g) paprika

1 teaspoon celery salt

1 teaspoon onion powder

Just combine everything in a food processor or blender until the molasses is distributed—for
some odd reason, I find a blender works better for this. Then sprinkle over pork or chicken before smoking.

Yield:
Makes roughly
cup (60 g), or 12 servings of 1 tablespoon (5 g) each

3 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 2 grams; a trace of protein.

This is one of the most complex mopping sauces in this book, and just looking at the ingredients, you can see it’s going to add loads of flavor to your ‘cue!

1 cup (240 ml) water

2 tablespoons (3 g) Splenda

½ teaspoon blackstrap molasses

1 cup (240 ml) wine vinegar

2 tablespoons (30 ml) Worcestershire sauce

½ teaspoon chili powder

½ teaspoon hot pepper sauce

2 tablespoons (30 ml) canola oil

1 clove garlic

Just whisk everything together in a nonreactive bowl or pan and mop away!

Yield:
Makes roughly 2¼ cups (540 ml)

7 grams of carbohydrate in the whole batch, which you won’t use up even if you do 2 slabs of ribs. We’re talking well under 1 extra gram of carbohydrate per serving.

I’d never had beef ribs before I made them with this rub, and I was an instant convert!

2 tablespoons (3 g) Splenda

2 tablespoons (16 g) DiabetiSweet or other polyol sweetener

2 tablespoons (36 g) garlic salt

2 tablespoons (16.8 g) garlic powder

2 tablespoons (12.6 g) paprika

2 teaspoons chili powder

½ teaspoon ground ginger

½ teaspoon onion powder

½ teaspoon ground coriander

½ teaspoon cayenne

This is extremely simple: Just put everything in a bowl and stir it together. Sprinkle generously over beef ribs before barbecuing.

Yield:
Roughly ¾ cup (90 g), or 12 tablespoons

Each tablespoonful will have 3 grams of carbohydrate, exclusive of polyols, and 1 gram of fiber, for a usable carb count of 2 grams; 1 gram protein.

4 tablespoons (25 g) paprika

1 tablespoon (6.3 g) pepper

2 tablespoons (3 g) Splenda

2 teaspoons chili powder

2 teaspoons onion powder

2 teaspoons garlic powder

½ teaspoon cayenne (optional, if you like your food really fiery—but this has plenty of heat without it)

Stir everything together. Save a tablespoon for the mop use and the rest to sprinkle liberally over your brined brisket.

Yield:
Makes about 8 servings of 1 tablespoon each

4 grams of carbohydrate, 1 gram of fiber, 1 gram protein.

1 12-ounce (360-ml) can or bottle light beer (Michelob Ultra, Miller Lite, or Milwaukee’s Best Light are the lowest carb—and Milwaukee’s Best Light is the cheapest!)

½ cup (120 ml) cider vinegar

¼ cup (60 ml) olive oil

2 cloves garlic, crushed

¼ onion, minced

1 tablespoon (15 g) Worcestershire sauce

1 tablespoon Bodacious Beef Brisket Rub (page 488)

Stir everything together and use to mop your brisket while it’s smoking.

Yield:
Makes enough to mop 1–2 briskets (but rarely will you use up the entire batch in the course of cooking).

14 grams of carbohydrate, 1 gram of fiber (in entire batch). But since you won’t use the entire batch, and a 4-pound brisket will serve at least 8 people, no one will get more than a couple of grams of carbohydrate.

Wow—This is sort of sweet and Chinese-y. I invented this for beef ribs, but there’s no law that says you can’t use it on brisket or even on a steak.

2 tablespoons (16.2 g) five-spice powder

2 tablespoons (36 g) garlic salt

1 tablespoon (1.5 g) Splenda

Simply combine everything and stir well. Sprinkle over beef ribs before barbecuing—but set aside 1½ teaspoons of the rub first to make the Five-Spice Beef Mop (page 490).

Yield:
Makes 5 tablespoons (but then, you’d figured that out already, right?)

Each tablespoonful will have 2 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 1 gram; 0 grams protein.

1½ teaspoons Five-Spice Beef Rub (page 489)

½ cup (120 ml) oil

½ cup (120 ml) water

1 teaspoon blackstrap molasses

Stir everything together and use to mop beef you’ve first seasoned with Five-Spice Beef Rub.

Yield:
This makes 1 cup (240 ml), or plenty for a slab or two of beef ribs, a brisket, or what have you.

4 grams of carbohydrate in the whole batch, and there’s no way you’ll consume anything like the whole batch. I’d call this one free, carb-wise. 0 grams protein.

2 tablespoons (35 g) celery salt

2 tablespoons (13 g) pepper

2 tablespoons (3 g) Splenda

1½ teaspoons garlic powder

2 teaspoons dried thyme

1 teaspoon ground sage

2 teaspoons cayenne

¼ teaspoon blackstrap molasses

This rub needs to be made in a blender to distribute that sticky molasses throughout the mixture. Put everything but the molasses in your blender. Turn the blender on and while it’s running drizzle in the ¼ teaspoon molasses. Turn off the blender and sprinkle the rub heavily on pork ribs before barbecuing.

Yield:
Makes 5 servings

Each serving will have 5 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 4 grams; 1 gram protein.

½ cup (120 ml) cider vinegar

½ cup (120 ml) olive oil

1 tablespoon (15 ml) Worcestershire sauce

½ teaspoon cayenne

Simply combine everything and use to mop pork ribs every 30 to 45 minutes while barbecuing.

Yield:
Makes just over 1 cup (240 ml)

10 grams of carbohydrate in the batch, with a trace of fiber and a trace of protein. But you won’t actually eat more than 1 tablespoon (15 ml) or so of the mop with a serving, so I’d say no more than 1 gram of carbohydrate per serving.

This is good on any kind of fish or seafood.

2 teaspoons wasabi paste (Buy this in tubes in Asian markets or in grocery stores with a good international section.)

1½ tablespoons (2 g) Splenda

¼ teaspoon blackstrap molasses

2 tablespoons (30 ml) dry sherry

2 tablespoons (30 ml) lime juice

6 tablespoons (90 ml) soy sauce

¼ teaspoon sesame oil

Just stir everything together and baste away.

Yield:
A little over ½ cup (120 ml), or enough to baste one darned big salmon, inside and out, as I have reason to know. Figure at least 8 servings.

Each serving will have 2 grams of carbohydrate, a trace of fiber, and 1 gram protein.

It’s the sweetness and the celery undertone that really set this rub apart. It’s one of my favorites on pork or chicken.

½ cup (12 g) Splenda

1 teaspoon molasses

3 tablespoons (36 g) celery salt

2 tablespoons (24 g) seasoned salt

2 tablespoons (14.4 g) onion powder

1 tablespoon (8.4 g) garlic powder

1 tablespoon (7.8 g) chili powder

1 tablespoon (6.3 g) pepper

½ teaspoon cayenne

¼ teaspoon cloves, ground

1 whole bay leaf

Simply combine everything and stir well.

Yield:
18 servings of 1 tablespoon each

3 grams of carbohydrate, with a trace of fiber, and a trace of protein.

¼ cup (60 ml) oil

¼ cup (60 ml) water

2 tablespoons (30 ml) bourbon

1 tablespoon (15 ml) sugar-free pancake syrup

1 teaspoon barbecue spice or Classic Barbecue Rub (page 486)

Simply combine all ingredients in a nonreactive bowl or saucepan and stir.