Pork Rib Rub - Low Sugar?

[jmarkf]

Would anyone have a great pork rib rub recipe that has little to know sugar?  Been searching just about everywhere without success!  Regular, Spicy, Asian, Mediterranean, - any will do as love all the flavors!  There is a full rack of pork ribs waiting to go into the SRG!!

Appreciate your time in sharing your recipes!!  Not one to buy store brands as like the "chef made" braggin' rights!   

Thanks!

[sliding_billy]

Equal parts coarse salt and pepper.

[TMB]

If you want a store bought one go with Bad Byron's Butt rub good stuff and I finished 4th in ribs with it!

If you want a homemade rub, go with S/P and a little garlic then add sauce near the end

[Saber 4]

This is our favorite go to for ribs and most other things and it has no sugar. https://www.fiestaspices.com/index.asp?page=bbq_texasstyless

[SmokinKat]

I usually do up a mix of cayenne pepper, black pepper, smoked paprika, garlic salt, and Splenda, which turns out pretty darn good.   Artificial sweeteners lose some of their sweetness with cooking, but the Splenda seems to hold up pretty well and add a nice sweet flavor to the spiciness.

[Old Dave]

Would Splenda be ok in a rub for you?

Dave

[Hub]

Don't overlook good ol' Montreal Steak Seasoning.  It is salt, pepper, garlic and onion -- no sugar.  I've done ribs with it many times and the flavor profile is great for those who don't like or don't want sweet.

Hub

[jmarkf]

Appreciate everyone's time and responses - think I will take that rack of ribs, divide it into 4 sections and try several of the suggestions.   Why limit to one!   

Again - thanks for the responses!!!!!! 

[aliengriller]

Have used my variation of Jeff Phillip's rub for years, and yes, it contains brown sugar.   Not enough to "burn," since I rub at least the night before, but gives a nice bark on the outside of the ribs, IMHO.   Probably because they are cooked so long over low, slow heat and/or smoked.    Everyone clamors after them, always asking me to cook for many occasions.   

[Las Vegan Cajun]

I agree with Splenda, I've used it in cooking also and it holds up to the high heat very well.