Howdy gang: Without anyone divulging any corporate secrets, I wonder how adaptable Jeff's Naked Rib Rub and sauce recipes are for low-sugar-requirement consumers? I will be smoking/grilling for a diabetic, and many rubs and sauces (ESPECIALLY sauces!) are heavily reliant on high-sugar content ingredients like brown sugar or molasses... we have a reasonable substitute for white sugar, maple syrup, and some juices and jellies -- but "packed brown sugar" is one of the common items we just cannot substitute. That's not to say it can't be an ingredient, but if it's 50% of the volume, we'll have to look elsewhere... Given the amount of information on this site, I have no problem forking over the dough for his recipes, however if they will be throw-aways for low-carb gourmets... I'd rather just make a donation. TIA!