Sweet Heat Rib Rub - 10 oz

Sweet Heat Rib Rub was built around one question: how do you get that deep, glossy glaze on ribs without loading the meat down with straight cane sugar? The answer was monkfruit - both white and brown - swapped in as the sweetening base of the rub.

This low-carb rib rub is a twelve-ingredient blend mixed and packed in small batches in a Minnesota home kitchen, using locally sourced spices. Alongside the monkfruit sugars, the rub carries pink salt, black pepper, paprika, garlic, onion, mustard, cinnamon, chili powder, celery salt, and cayenne - a spice-forward backbone with just enough heat to back up the sweetness.

Because monkfruit sugar carries natural sweetness without the calories or carbohydrate load of cane sugar, Sweet Heat caramelizes on the surface of the meat the same way a traditional sugar-heavy rub does, without adding to the carb count of the finished dish - a real consideration for anyone tracking sugar or carbs at the table.

Pat it onto baby back or spare ribs before they go on the smoker or into a low-and-slow oven, and let the sugars do their work as the bark forms over the cook. It holds its own on pork chops and chicken thighs too, anywhere a sweet-and-spicy glaze belongs.

Low in calories and carbs by formulation, this keto-friendly BBQ seasoning fits comfortably into low-carb and keto-conscious kitchens without asking the cook to give up the sweet half of sweet-and-heat BBQ. Store the bottle in a cool, dry pantry away from direct heat and light to keep the spices at their sharpest.

Ingredients: Monkfruit White Sugar, Monkfruit Brown Sugar, Pink Salt, Black Pepper, Paprika, Garlic, Onion, Mustard, Cinnamon, Chili Powder, Celery Salt, and Cayenne Pepper.

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Common Questions

What makes Sweet Heat Rib Rub different from a typical rib rub?
Most rib rubs rely on cane sugar or brown sugar as the primary sweetener, which adds meaningful carbohydrates and calories to the finished dish. Sweet Heat Rib Rub uses monkfruit white sugar and monkfruit brown sugar instead, which caramelize on the meat's surface in a similar way but without the added carb load. It's mixed in small batches in a Minnesota home kitchen using locally sourced spices rather than produced on a large industrial line.

Does monkfruit sugar actually caramelize like regular sugar on ribs?
Yes. Monkfruit sugar is formulated to behave similarly to table sugar when exposed to heat, allowing it to brown and form a sticky, glossy coating on the surface of the meat during smoking or roasting. This is what gives ribs seasoned with Sweet Heat that classic glazed bark, without relying on straight cane sugar to get there.

Is this rub keto-friendly or low-carb?
Sweet Heat Rib Rub is formulated with monkfruit sugar in place of cane sugar, which significantly reduces the carbohydrate contribution compared to a conventional sugar-based rib rub. This makes it a workable option for people following keto or low-carb approaches to eating who still want a sweet-and-spicy flavor profile on their barbecue.

What cuts of meat does Sweet Heat Rib Rub work best on?
It was designed specifically for baby back and spare ribs, where the balance of sweetness and heat caramelizes into a glossy glaze over a long, slow cook. It also performs well on pork chops and chicken thighs, or anywhere a sweet-and-spicy crust is the goal.

What spices are in Sweet Heat Rib Rub?
The blend includes monkfruit white sugar, monkfruit brown sugar, pink salt, black pepper, paprika, garlic, onion, mustard, cinnamon, chili powder, celery salt, and cayenne pepper. The combination is built to layer sweetness up front with a mild, lingering heat from the chili powder and cayenne.

How should Sweet Heat Rib Rub be stored?
Keep the bottle sealed in a cool, dry pantry away from direct sunlight and heat sources, which helps the spices and sugars hold their flavor and prevents clumping over time. Like most dry rubs, it does not require refrigeration.

Where is Sweet Heat Rib Rub made?
It's mixed by hand in small batches in Dennis Daily's own home kitchen in Minnesota, using locally sourced ingredients, under Minnesota's Cottage Food Producer Law.