Good barbecue does not rely on sugar! Say hello 'Low-Carbecue™' and to the best keto BBQ rub for ribs, meat, poultry and more. This dry rub contains only keto spices that are perfect for your next backyard cookout. Create your own all-purpose, sugar-free BBQ rub to use for the grill or oven.
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Homemade BBQ seasoning is so much better than pre-made mixes pulled from grocery store shelves. It’s easy to combine a blend of spices that, when combined, make the best dry rub for ribs. It pairs especially well with a mustard rib rub, like I use for smoking Traeger Beef Back Ribs, topped with homemade Sugar-Free Backyard BBQ Sauce.
Why you’ll love this recipe
- Sugar-free and low-carb keto – this BBQ dry rub uses all keto-friendly spices. It’s truly low-carb and keto friendly, without the addition of sugar
- Savory, complex flavors – this keto seasoning is robust and savory, with floral notes from herbs de Provence
- Easy and customizable – homemade spice mixes are the best! You can make this with spices you probably already have in your cabinet and can alter the recipe to suit your taste.
- Economical – save money by making your own spice blends
Keto spices
I've put together some of the best spices for keto barbecue. Finding keto diet spices is fairly easy because you really don't need to use much when flavoring foods. There are very few (if any) that would be completely eliminated. You can have most spices on keto, as long as you keep the portion size under 1 tablespoon per serving, which is quite easy to do. 1 tablespoon of this sugar-free BBQ seasoning is only 1 net carb, perfect for your 'low-carbecue™' grilling masterpieces!
Ingredients
There are many traditional spices in this meat rub that will add a touch of magic to your next creation:
- Smoked paprika – this adds a very distinct smoky flavor
- Sweet paprika – the sweet variety adds a bright, savoriness
- Salt – I LOVE using kala namak black salt in this recipe, but sea salt works great, too. Kala namak adds an incredible depth of flavor and umami.
- Black pepper – adds a nice earthiness and spice
- Onion powder – is pungent and flavorful
- Garlic powder – has concentrated pungent flavor that brings other flavors together
- Dry mustard – adds a little tang and zest
- Chili powder – lends a little heat and smokiness - perfect for BBQ rubs (I like to use chipotle)
- Ground cumin – is warm, slightly nutty and smoky
- Ground allspice – adds earthiness and complexity
- Herbs de Provence – this is a floral flavor powerhouse!
Instructions
It couldn’t be easier!
Measure all of the ingredients into a bowl and stir or whisk until thoroughly combined.
How to store
Store your dried herbs and spices in a cool, dry place, out of direct sunlight to keep the fresh aroma and flavor of spices as long as possible. They should be stored in a container with a tight fitting lid.
Heat causes spices to deteriorate faster, so it’s best not to store spices over the stove.
Spice jars come in many shapes and sizes. Most people like to store dried and powdered spices in clear containers because they’re nice to look at. While this is fine to do, they may not last as long as if they were in solid colored containers. Light and heat affect both whole and ground spices.
Glass containers for spices tend to be better than plastic. Plastic tends to be porous and allows a small amount of air into the container, slowly damaging spices. Spices stored in glass last much longer than those stored in plastic.
Consider adding a few dried grains of rice or beans to your spice container. This is a classic hack to keep your spices from clumping.
Variations
- Make a no-onion no-garlic recipe – add asafoetida or use in place of onion and garlic. It adds an extra onion-y, garlic-y flavor that is truly divine. Read more about this in my Asafoetida Ingredient Spotlight.
- Make it sweet – if you like a sweet rub, you can add a tablespoon or two of your favorite sweetener. I recommend Swerve Brown. Keep in mind that erythritol and other alternative sweeteners can create a darker bark and may burn faster than regular sugar.
- Spicy rub – for extra spice, increase the amount of chili powder or add cayenne pepper to turn up the heat.
- Add umami – add powdered porcini mushrooms or other dried mushrooms, such as shiitake. This dry rub is perfect as it is, but the addition of dried mushrooms add a layer of rich umami to any spice blend. I like to buy dried, whole porcini mushrooms and powder them myself in a coffee grinder that I use just for spice grinding.
How to use
This keto seasoning blend is just the thing to add a traditional BBQ flavor.
- Meat rub – use to make the most flavorful Smoked Chuck Roast Burnt Ends, or a Smoked Pork Tenderloin. This is a great dry rub for chicken, steak, pork or Beef Ribs, salmon and more
- Vegetable seasoning – try it as a seasoning for grilled or roasted vegetables
- Chicken wings – this is also a dynamite chicken wing dry rub to make the best keto BBQ chicken wings recipe
- Seafood rub – sprinkle on shrimp or fish for a great BBQ flavor
TIP: Before cooking, try this as an overnight rib rub by preparing the meat and letting it marinate overnight or for at least a few hours before cooking. I like to apply this over a mustard rib rub, where yellow mustard is applied to dry meat, then sprinkled with the spice blend.
FAQ
First, remove any surface moisture from the meat. If using a binder, apply that to the meat first. Then, apply the rub in an even layer.
Not always – it’s really personal preference. I sometimes like to apply a thin layer of yellow mustard or olive oil to the surface of the meat before adding the spice mix. Using your favorite hot sauce in place of the mustard is also another good option, if you like spicy barbecue.
Yes! Regardless of what meat you’re cooking, always remove excess moisture from the meat. Simply pat the surface and crevices dry with a paper towel.
Chili powder is often a blend of spices. If you need a substitute for chili powder, you can add other varieties of powder from single chilis, such as ancho and chipotle (my favorite).
Consider adding cayenne and slightly increasing the amount of cumin to give your food the kick you’re looking for.
More keto seasonings for beef, pork and more
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Keto Seasoning for Barbecue
Ingredients
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika (or Pimenton)
- 2 tablespoons sea salt (or kala namak black salt - my favorite salt ever! Read more about kala namak.)
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon mustard powder
- 1 tablespoon chili powder (I use chipotle)
- 1 tablespoon cumin
- 1 tablespoon allspice
- 1 tablespoon herbs de Provence
Instructions
- Combine all ingredients in a small bowl and stir or whisk together until thoroughly combined.
Notes
Variations
- Make a no-onion no-garlic recipe – add asafoetida or use in place of onion and garlic. It adds an extra onion-y, garlic-y flavor that is truly divine. Read more about this in my Asafoetida Ingredient Spotlight.
- Make it sweet – if you like a sweet rub, you can add a tablespoon or two of your favorite sweetener. I recommend Swerve Brown. Keep in mind that erythritol and other alternative sweeteners can create a darker bark and may burn faster than regular sugar.
- Spicy rub – for extra spice, increase the amount of chili powder or add cayenne pepper to turn up the heat
- Add umami – add powdered porcini mushrooms or other dried mushrooms, such as shiitake. This dry rub is perfect as it is, but the addition of dried mushrooms add a layer of rich umami to any spice blend. I like to buy dried, whole porcini mushrooms and powder them myself in a coffee grinder that I use just for spice grinding.
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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