Bar-B-Que Meat Rub:
A Summer Favorite For Your
Diabetic Health

Using a bar-b-que meat rub for outdoor grilling has got to be one of the all-time summer bar-b-que favorites.

But trying to retain good control on your diabetic health with some of these calorie, fat, sugar and carb-laden selections common at most outdoor bashes can be a disaster to any diabetic trying to find anything they can eat at the picnic.

Check over these two meat rubs and alternate them at any upcoming BBQ season events you may have planned. for a new and exciting twist on the standard favorites.

Garlic Meat Rub

• 1 T. each dried marjoram, basil and thyme
• 1 T. garlic powder (not garlic salt)
• 1 T. onion powder (not onion salt)
• 1 T. shredded lemon (or orange) zest
• 2 tsp. dried sage
• 2 tsp. fennel seed
• 1 tsp black pepper

Combine the entire list in a small tightly sealed container. Use 1 T. seasoning mix per pound of meat. Rub into both sides of meat and cook as directed. Store in the refrigerator any extra for up to one week.
To extend the shelf life, replace lemon or orange zest with dried lemon peel. Store tightly sealed and use within four months for the best flavor.

Spicy South Of The Border Rub

• 2 T. ground chili pepper (or to your taste)
• 2 T. Paprika
• 1 T. ground cumin
• 1 T. brown sugar or sugar substitute
• 2 tsps. dried thyme
• 2 tsp. garlic powder (not garlic salt)
• 2 tsp. black pepper
• 2 tsp. onion powder (not onion salt)
• 1/2 tsp cayenne pepper

  Combine all spices in a tightly sealed container and use within 4 months for best flavor. Rub in 1 T. per pound of meat.
  

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