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Low FODMAP Sweet & Spicy Dry Rub

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Versatile Low FODMAP Sweet & Spicy Dry Rub

There are so many applications for a Sweet & Spicy Dry Rub – rub it into fish, poultry or pork – for starters. And there are just as many versions. Certainly the common denominator is that there is a sweet component – in this case brown sugar – and then savory spices.

Low FODMAP sweet & Spicy dry rub

Our version combines brown sugar with cumin with both sweet and smoked paprika. The smoked paprika used to be a specialty product – and you might have to order it – but we see it more and more now in well-stocked supermarkets.

The chipotle chile can be used to taste. The more you use, the spicier this Sweet & Spicy Dry Rub will be. You can also use cayenne.

Note that spicy foods can trigger IBS for some people – but that is not a FODMAP issue. The capsaicin in hot peppers can be a gut irritant.

See this in action with salmon below and check out our recipe for Pineapple Salsa, which goes as perfectly with fish as it does with poultry and pork.

Blackened Salmon with low FODMAP sweet & spicy dry rub and pineapple salsa on a brown plate

And speaking of pork, here is a pork chop below with the dry rub.

pork chop with low FODMAP Sweet & Spicy Dry Rub and Pineapple Salsa with green beans on a blue and white plate


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Low FODMAP sweet & Spicy dry rub
5 from 2 votes

Low FODMAP Sweet & Spicy Dry Rub

Our version of Low FODMAP Sweet & Spicy Dry Rub combines cumin with both sweet and smoked paprika as well as brown sugar and other spices. Use with any protein!

Low FODMAP Serving Size Info: This makes about 1/2 cup (about 40 g); serving size is hard to gauge as you will be rubbing it into various serving sizes of protein; start with 2 teaspoons of rub to assess tolerance.

Makes: 12 servings
Prep Time: 5 minutes

Ingredients:

Preparation:

  1. Combine all the dry rub ingredients in a mixing bowl, use your fingers to break up any lumps of brown sugar, and mix everything together.
  2. When applying to your fish, meat or poultry I like to use my hands to really rub it in.
  3. Use right away or store in an airtight container for up to 1 week.
Course: Condiment
Cuisine: American