Blueberry-Cherry-RBP Pork Rub on Butt: Wet/Dry Chamber, Recipe & Q-view (FINISHED w/Review)

[MNholla]

First off, I would like to say how good the search function works on this forum.

Second, I believe I know the answer but would just like confirmation...The OP dehydrated all of the fruits and veggies themselves, right? I would go broke buying the rub ingredients individually.

The reason why I ask is that a member of my family was just diagnosed with diabetes so I am looking for low sugar and sodium rubs so they don't have to give up BBQ. I am assuming that you can substitute sugar with an artificial sweetener in most rubs with minimal difference. I am just looking to branch out in different fruit rubs/profiles.

Thanks all!

 

[kawboy]

First off, I would like to say how good the search function works on this forum.

Second, I believe I know the answer but would just like confirmation...The OP dehydrated all of the fruits and veggies themselves, right? I would go broke buying the rub ingredients individually.

The reason why I ask is that a member of my family was just diagnosed with diabetes so I am looking for low sugar and sodium rubs so they don't have to give up BBQ. I am assuming that you can substitute sugar with an artificial sweetener in most rubs with minimal difference. I am just looking to branch out in different fruit rubs/profiles.

Thanks all!

I'm type 2. I use stevie and truvia brown sugar for most of my stuff. I don't notice much difference in taste, others may, but they haven't complained. I ease up a little on amounts some, but otherwise just run with it. Most of the exterior rubs and such are in such small amounts I believe, that I don't worry too much. Sauces are another story.