Swerve Sweetener

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

Dry Rub

1. 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

1. Combine all ingredients in saucepan over medium heat. Stir well.
2. 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.