Hi everyone, I've been smoking meat since May of 2012 and use a WSM. I've been lurking for a few weeks and find this forum to be a great resource.
I have Type 2 diabetes and so have been working on recipes with little or no sweeteners. I have found that if I start with the Memphis dry rub style and eliminate the sugar I come up with something that doesn't send my blood sugar soaring and still tastes great. Actually in researching recipes I find some Memphis style that don't have sugar in them to begin with, so this is hardly breaking new ground.
So far I've done country ribs (pork and beef), pork and beef ribs, pork butts, chuck roasts, whole chickens and fatties. l haven't tackled a brisket, but plan on doing so soon, as well as a whole turkey.
We have a WSM at work and I am the company pitmaster. I usually make country ribs and whole chicken that I pull, and have received many complements even though my diabetes friendly recipes are not what many are use to. I serve sauce on the side for those that prefer their BBQ sweet.
I have Type 2 diabetes and so have been working on recipes with little or no sweeteners. I have found that if I start with the Memphis dry rub style and eliminate the sugar I come up with something that doesn't send my blood sugar soaring and still tastes great. Actually in researching recipes I find some Memphis style that don't have sugar in them to begin with, so this is hardly breaking new ground.
So far I've done country ribs (pork and beef), pork and beef ribs, pork butts, chuck roasts, whole chickens and fatties. l haven't tackled a brisket, but plan on doing so soon, as well as a whole turkey.
We have a WSM at work and I am the company pitmaster. I usually make country ribs and whole chicken that I pull, and have received many complements even though my diabetes friendly recipes are not what many are use to. I serve sauce on the side for those that prefer their BBQ sweet.
