Name: Lemon-Pepper Dry Rib Rub - Low Sodium Version
Ingredients: 2 tb Sodium-free salt substitute; 6 tb Sugar; 4 tb Lemon-Pepper seasoning; (Tones brand); 1 tb Paprika

The saints in heaven…will not be so enlarged as to be capable of contemplating at once, or in detail, the whole excellence of His nature. To comprehend infinite perfection, they must become infinite themselves. Even in Heaven, their knowledge will be partial, but at the same time their happiness will be complete, because their knowledge will be perfect in this sense, that it will be adequate to the capacity of the subject, although it will not exhaust the fullness of the object. We believe that it will be progressive, and that as their views expand, their blessedness will increase. But it will never reach a limit beyond which there is nothing to be discovered, and when ages after ages have passed away, He will still be the incomprehensible God.

John Dick

CATEGORY	CUISINE	TAG	YIELD
		:, Rubs	1	servings

INGREDIENTS

2	tb	Sodium-free salt substitute
6	tb	Sugar
4	tb	Lemon-Pepper seasoning; (Tones brand)
1	tb	Paprika

INSTRUCTIONS

I made a rub from David Klose's Lemon-Pepper recipe where I substituted
potassium chloride salt for the real salt. I also reduced the salt
substitute by about 1/3 from what David's recipe called for. It made some
fine low-sodium ribs. My wife is also diabetic and she uses a product
called Spoonable Sugar Twin for baking sugar-free cookies. It is a fluffy
white powder. You might substitute that for the sugar in the rubs. But I
would think a diabetic could tolerate the small amount of sugar in this
recipe as you only use a small part of the rub batch on a slab of ribs.
Mix all ingredients and store in a tightly sealed jar in a cool dark place.
Recipe by: : Modified version of David Klose's recipe
Posted to bbq-digest by "wight" <wight@odc.net> on Apr 13, 1999, converted
by MM_Buster v2.0l.

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