Has anyone tried using erythritol in let's say a baby back rib rub to replace the sugar? I'm talking a 3-4 hour cook at 250F or less, just asking before I potentially screw up two racks of ribs. I can probably work out the BBQ sauce.
Posted Dec 16, 2015, 6:59 PM UTC
For brown sugar there is Inulin http://www.holdthecarbs.com/low-carb-brown-sugar-sweetener-with-inulin or I have this Sukrin Gold http://www.amazon.com/gp/product/B00BTRKJNG?psc=1&redirect=true&ref_=oh_aui_detailpage_o09_s00
I think you will get the sweet you want, just not sue about the sticky you want. It's on my list of things to experiment on, but I just haven't had time yet
Yeah, I'll skip on inulin, but that Sukrin Gold does look pretty nice. Fairly pricey though ($12/lb), but I don't use sugar fakes in large quantities, might give that a try.
Never tried it per say, could depend on what sweetener you were using. Concentrate might get bitter, swerve might be to sweet. I've seen sugar free brown sugar which might work better than white sugar( I forget what it really was) .
Sorry I'm not more help, but I'm curious what the results will be!
the "sugar free brown sugar" that I've seen from Splenda is actually not that. It is half brown sugar, half splenda, so it still has lots of carbs.
Truvia makes a brown sugar baking substitute. Maybe that would work.
That stuff is 50% net carbs by weight. It's actually blended with sugar and molasses.
Is it? So it's very different from the regular truvia then.
Well, their white baking sugar isn't quite as bad, but it still has actual sugar in it. The packets don't.
I actually just take out the sugar when I make BBQ rubs these days. I'm happy enough with the outcome without it. Then I would use a low carb no sugar BBQ sauce to smother the ribs when done and cook it, smother it, cook it, etc until done.
That's a good point, I could leave it out of the rub and sweeten the sauce. I do think some of the sweetness gets into the meat from the rub, but it might not be noticeable. I'll have to do two batches to compare.
It's not exactly the same but the sweetness from the no sugar BBQ sauce makes up for it a bit. Still end up with a very good rib that is a tad below flavorwise what a full sugar rib from the rub and sauce would be like if done properly.
This is a darn good question, honestly. I'm thinking you could totally get away with this. Let me know how it goes. I will try it in the summer time.
Erythritol does brown a little (I have seen it used in a creme brulee recipe - apparently Splenda does not), so I think it would be a good substitute for sugar in ribs. Try it out and report back!