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Don's Rib Rub   Printer Version
Vegan — 0 Carb Choices
Make this and store it in a used but clean and dry small jam jar. Label it "Don's Rib Rub." You can double or triple or even make more. Once you taste it on ribs or burgers you'll want more of it.
© 2007

Nutritional Information
Sodium Per Recipe: 12.9 mg Sodium Per Teaspoon: .958 mg

Calories: 4.354
Protein: .202 g
Carbohydrate: .798 g
Dietary Fiber: .416 g
Total Sugars: .08 g
Total Fat: .199 g
Saturated Fat: .025 g
Monounsaturated Fat: .074 g
Polyunsaturated Fat: .074 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .007 g
Total Omega-6 FA: 0 g
Iron: .453 mg
Potassium: 26.9 mg
Sodium: .958 mg
Vitamin K: .952 mcg
Folic Acid: 0 mcg
Makes 13 1/2 teaspoons
  • 1 teaspoon coriander (.63 mg)
  • 2 teaspoons ground cumin (7.056 mg)
  • 4 teaspoons Splenda (trace)
  • 4 teaspoons paprika (2.856 mg)
  • 1/2 teaspoon cayenne pepper (.27 mg)
  • 1/2 teaspoon ground allspice (.731 mg)
  • 1 1/2 teaspoons black pepper (1.386 mg)
I like to make this in a larger batch and store it in tightly sealed jars or saved spice bottles. It's a terrific mix for ribs, beef, fowl and mixed into ground meat for burgers.

Stir together well. Store in airtight container in dry place.

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