BBQ Sauce & Dry Rub
Makes about 2/3 to 3/4 cup
*Base: 1/2 of 11.5 oz jar of Spanish Gardens Mild Taco Sauce
Spanish Gardens taco seasoning (powdered)
Cumin seed, ground
Pink Himalayan salt
Better Stevia liquid sweetener
*If you like a HOT BBQ sauce, you can add red pepper flakes, cayenne, black pepper, and start with the Hot Spanish Gardens Taco Sauce as your base.
Place taco sauce in small bowl, add spices, a little at a time, stirring well between each addition with a small wire whisk, taste testing as you go until you get it JUST right. We like our sauce sweet, so we may use a bit more Better Stevia than you would. I probably put scant ¼ to ½ teaspoons of each spice as I went and tasted. This was enough to sauce three huge pork steaks on both sides, twice, and still had half the sauce leftover for next time and some to dip the meat in as we ate. (We like bone-in pork steaks marbled with LOTS of fat–we eat it!–which is good for us and keeps us from getting hungry for a long time).
I also started with a dry rub which I made using an Atkins and will list in case you want to use that first. Brushed the steaks with avocado oil then added the rub. Cooked with that on it for half my cooking time (½ hour over low flame) then brushed on the sauce and let it get nice and caramelized on both sides, and had some for dipping while eating. You know how to do it!
Dry Rub Ingredients
Makes enough to last a long time. Store in a container with shaker holes to distribute evenly when you use it. Does not need to be refrigerated.
Mustard seed, yellow, 1 tsp
Onion powder, 6 tsp
Allspice, ground, 1 tsp
Black pepper, ground, 4-1/2 tsp
Chili powder, 1-1/2 TBSP
Cumin seed, ground, 6 tsp
Garlic powder, 6 tsp
Smoked paprika, 1 TBSP
This is almost zero carbs. The base taco sauce has zero carbs, and the only spices that would have a little carbs would be the garlic and onion powders. If you opt to use a different sweetener, that could also add carbs.