Low-FODMAP Seasoning for BBQ
Making the best BBQ seasoning doesn’t rely on garlic and onion! Enjoy the flavors of backyard barbecue using low-FODMAP spices in this phenomenal all-purpose BBQ rub. Use it as a dry rib rub, meat rub or as a seasoning for vegetables.
Servings: 0.75 cup
Calories: 8kcal
Ingredients
- 1 tablespoon smoked paprika or Pimenton
- 2 tablespoons sweet paprika
- 2 tablespoons sea salt or use kala namak black salt which is my favorite salt. Read about kala namak in this post.
- 1 tablespoon black pepper
- 1 tablespoon dried mustard powder
- 1 tablespoon chili powder I use chipotle
- 1 tablespoon ground cumin
- 1 tablespoon ground allspice
- 1 tablespoon herbs de Provence
- 1 teaspoon asafoetida powder Optional, but recommended. Read more about asafoetida in this post.
Instructions
- Combine all ingredients in a small bowl and stir or whisk until thoroughly combined.
Notes
How to use
- Use this rub for pork, chicken, Smoked Flank Steak, Traeger Beef Ribs, salmon and more
- Top roasted or grilled vegetables
- Add the flavor of barbecue for pan-fried or baked recipes
Variations
- Make it sweet – if you like a sweet rub, you can add a tablespoon or two of granulated or brown sugar
- Increase the heat – add more chili powder or cayenne for a spicier rub
- Add umami – Infuse this dry rub with some extra umami by adding some dried oyster mushroom powder. Oyster mushrooms are low-FODMAP and are one of my secret ingredients to creating insanely good spice blends. I like to buy whole dried oyster mushrooms and powder them myself in a coffee grinder I use just for spice grinding.
Nutrition
Serving: 1tablespoon | Calories: 8kcal | Carbohydrates: 1g | Protein: 0g | Fat: 0g | Fiber: 1g | Net Carbs*: 0g
https://radfoodie.com/low-fodmap-seasoning-for-bbq/
