Recipe of the Week
Low Carb Texas Brisket Dry Rub
June 30, 2011

I really began to miss barbecue when I started my low carb diet. This is a dry rub that I love to use on beef. Rather it is beef ribs or an actual brisket, the flavor that this gives you is unbelievable! At only 1.56 grams of carbs per Tablespoon, this is a rub that can be used guilt free.

* cup paprika (28.92g)
* cup coarse ground black pepper (19.6g)
* cup chili powder (12.24g)
* cup kosher salt (0g)
* cup Splenda (0g)
*1 Tablespoon garlic powder (5.28g)
*2 Tablespoons onion powder (7.32g)
* teaspoon cayenne pepper (0g)

Mix the ingredients thoroughly in a large bowl. Store the rub in an airtight jar. It has a shelf life of six months.