Ingredients
Dry Rub
- ¼ cup Brown Swerve
- ¼ cup smoked paprika
- 2 TBS season salt
- 1 TBS black pepper
- 1 TBS garlic powder
- 1 ½ tsp chili powder
- 1 ½ tsp dried sage
- ½ tsp cumin
- ¼ tsp cayenne pepper (optional)
BBQ Sauce
- ½ cup Brown Swerve
- ¼ cup apple cider vinegar
- 1/4 cup water
- 1 TBS of Worcestershire or Coconut Aminos
- 1 ½ tsp yellow mustard
- 1 cup unsweetened ketchup (Westbrae or Primal Kitchen)
- 2 TBS dry rub mix
Directions
Dry Rub
- Mix all ingredients in a small bowl until well combined.
Note: Can also be used as a rub on chicken, beef, and pork.
BBQ Sauce
- Combine all ingredients in saucepan over medium heat. Stir well.
- Bring to a slow boil. Once boiling, reduce heat and simmer uncovered for 30 minutes stirring occasionally as it cooks.
Note: Making a day ahead of time allows the sauce flavors to become better incorporated as it rests. Sauce will keep for several weeks in refrigerator. Reheat before using.

BBQ Sauce 1
Nutrition Facts Serving Size 2 Tbsp Servings 28 |
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Calories 10 |
Total Fat 0g |
Total Saturated Fat 0g |
Cholesterol 0mg |
Sodium 50mg |
Total Carbs 5g |
Dietary Fiber 0g |
Sugars 1g |
Swerve 4g |
Protein 0g |
Net Carbs: 1g |