I must admit to being appaled at the level of carb consumption of my co workers but I try to avoid being the food police. I just provide the sauce for those who want it. They can put it on when they make up their plate, and most do, it's what they expect from BBQ. Others are like me and prefer not to cover up the smoky flavor I have worked so hard to get with a sweet sauce. Actually I was that way even before I started low carbing. Their favorite brand is not the one shown but Sweet Baby Ray's which list's HFCS as the first ingredient
I have abstained almost completely from sweets for almost 6 years, but sometimes I will have a taste of a particularly tempting desert at a pot luck. My instant reaction is, I want more. This is why HFCS is in everything, it increases sales and people like it. I'll never know, but I believe over consumption of fast acting carbs led to my T2, those excursions into the 200's and 300's take their toll.
For the country ribs in the picture I use a mop I have developed that is butter based.
1 stick of butter
1tsp Greek Seasoning
1tsp Ancho Chili powder
1tsp Garlic Powder
1tsp Black Pepper
1/2 tsp Ginger
Chipolte to taste
I smoke to 170 IT and then baste and put them in a covered pan on racks with apple juice for the braising liquid and cook to an IT of 195+. If you wish you can expose then to the smoke again to firm up the bark, I usually don't because at this point they a falling apart tender and are hard to handle. Being a thin cut of meat I find if I leave them in the smoke till done they dry out too much. This baste builds up a nice spicy bark reminiscent of a Memphis dry rub. This mop also works for chicken and pork butts. Although drinking apple juice would send my blood sugar into the stratosphere, It doesn't bother me in this application
I also make a sweet tomato based sauce, got the recipe from Linda's Low Carb website. I use this low carb sweetener It's made from inulin and molasses flavor extract, not overly sweet, the molasses flavor is the key. The only downside is it is very pricy.
I use this vinegar based finishing sauce for pulled pork. I sub enough Truvia to soften the bite of the vinegar and skip the brown sugar. A little goes a long way, I'm not wanting to cover up the meat flavor.
I also make a Carolina mustard dipping sauce that's good on pork. It's vinegar, mustard and chili powder with garlic powder, black pepper and a little Truvia. There are lot's of variations on the web, just sub for the inevitable sugar. This is what's in the sauce pan behind the country ribs, my coworkers love it.
Another low carb friendly approach is to cook classic Texas brisket which uses a simple rub of salt and pepper.
I have thought of starting a Low Carb BBQ thread a couple of times but never did it. Anyone else have some favorite recipes?