Explore Sugar Free Recipes

Keith's Signature Sugar-Free Smokehouse Rub

 

​This recipe yields approximately 1 cup of rub. It is designed to provide a deep, mahogany bark and a complex flavor profile without the use of traditional sugars.

​

Ingredient  /  Amount  /  Purpose

 

Smoked Paprika / 4 tbsp  /  Deep color and smoky base

Granulated Monk Fruit or Erythritol  /  3 tbsp  /  Sweetness and bark texture

Kosher Salt  /  2 tbsp  /  Flavor enhancer and moisture control

Chili Powder  /  2 tbsp  /  Earthy heat and complexity

Unsweetened Cocoa Powder  /  1 tbsp  /  Signature Ingredient: Richness and color

Garlic Powder  /  1 tbsp  /  Pungent aromatic

Onion Powder  /  1 tbsp  /  Savory depth

Black Pepper (Coarse Ground)  /  1 tbsp  /  Bold spice and "bite"

Dry Mustard  /  1 tsp  /  Tang and emulsification

Cayenne Pepper  /  ½ tsp  /  Subtle heat (adjust to taste)

​​

​

Instructions​

​​

1. Combine: In a medium bowl, whisk all ingredients together. Ensure you break up any small clumps in the cocoa powder or sweetener to create a uniform fine powder.

2. Prep the Meat: Pat your protein completely dry with paper towels.

3. Apply Binder: Apply a light coating of yellow mustard or olive oil to the meat. This acts as a binder to help the cocoa and spices adhere during the long smoking process.

4. Season: Generously coat the meat with the rub, pressing it in gently with your hands.

5. Store: Keep any unused portion in an airtight glass jar. Store in a cool, dark place to maintain the potency of the spices.

​​

​

Pro-Tips for the Best Result​

​​

• The Bark: The cocoa powder works with the smoked paprika to create a dark, professional-looking "crust" even without the caramelization of sugar.

• Resting: For the best flavor penetration, apply the rub at least 30 to 60 minutes before the meat goes onto the grill or smoker.

• Heat Control: If you prefer a "sweet heat" profile, you can increase the cayenne to 1 teaspoon without overpowering the cocoa and aromatics.

• Binder: When using these "dry" ingredients, make sure your meat is slightly tacky before applying. Most are very fine powders and benefit from a light binder like mustard or olive oil to ensure they don't just blow off in the smoker.