Good barbeque does not rely on sugar! Say hello 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 BBQ rub to use for the grill or oven.
Homemade BBQ seasoning is so much better than pre-made mixes pulled from grocery store shelves. It’s so easy to combine a blend of spices that will make the best dry rub for ribs, especially when combined with a mustard rib rub, which is my favorite! We’ve used this keto seasoning for smoking turkey on a pellet grill, smoking Dino ribs or creating beef back ribs, smoked to perfection. Can you tell we love our smoker?
Why you’ll love this recipe
- It’s truly low-carb and keto friendly, without the addition of sugar
- This keto seasoning is robust and savory, with floral notes from herbs de Provence
- Homemade spice mixes are the best! You can make this with spices you probably already have in your cabinet
- Save money by making your own spice blend
- DIY seasonings are so versatile – change the recipe to suit your own tastes
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 and brings the flavors together
- Onion powder
- Garlic powder
- Dry mustard
- Chili powder (I like to use chipotle)
- Ground cumin
- Ground allspice
- Herbs de Provence – this is a floral flavor powerhouse!
Directions
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
- 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.
- If you like a sweet rub, you can add a tablespoon or two of your favorite sweetener. I recommend Swerve Brown. However, erythritol and other sweeteners can create a darker bark and may burn.
- For extra heat, increase the amount of chili powder or add cayenne pepper for a spicy rub.
- 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 adds another 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 is a great dry rub for pork (this is an amazing pork butt rub!), chicken, steak, ribs, salmon and more
- Try it as a seasoning for grilled or roasted vegetables
- This is also a dynamite chicken wing dry rub. Smoked chicken wings are simply unreal.
- Sprinkle on shrimp or fish
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 like to apply a thin layer of yellow mustard 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 barbeque.
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.
Looking for more inspiration?
If you love creating your own spice blends and want to learn more about the global spices I use in many of my recipes, be sure to visit my Ingredient Spotlight page!
DIY spice mixes are so easy – try making your own healthy Sauces, Dressings and Dips to save money, creating your own condiments! They’re more flavorful, customizable and less expensive than store bought.
For more keto recipe inspiration, stop by my Keto Recipes category where you can find your new favorite recipes.
Other recipes you might like
- How To Make Pumpkin Spice Seasoning
- Low-FODMAP Taco Seasoning
- Basil Truffle Pesto
- Keto Coleslaw with Cilantro and Lime
- Blue Cheese Dressing Recipe
- Preserved Lemons and Preserved Lemon Paste
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Keto Seasoning for Barbeque
Ingredients
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 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
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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