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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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Ok, I'm particularly interested in the middle one, the KC knock off..That one looks very yummy!
Boojum
I definitely agree!
And converting the various serving sizes to a common element (Tablespoons) indicates these range from a little under a gram of carbs to 2 grams per serving - which all seem VERY reasonable!
From my experience here, a chicken drumstick needs about 1/2 tablespoon, and a thigh needs about 1 tablespoon, a full breast about 2 (3 for a very large bone-in one). A baby-back pork rib or a Carolina rib need from half a tablespoon to a full tablespoon (for a large rib) each. And one of those large country style ribs needs between 2 & 3 tablespoons of sauce to cover it nicely.
So as long as you don't pour the sauce over it when it comes off the grill, you're still doing very well keeping it all "low carb".
I'm also thinking that last one, with liquid smoke substituted for the bacon, would likely make a very nice brine/marinade for the ribs. You'd get far less of it on the rib than "saucing it" to put on the grill, especially if you rinsed or patted the ribs dry before pressure-cooking them. And if you put about 2/3 Cup or so of that into the water in the bottom of the pressure cooker, you'd infuse the BBQ flavors without actually picking up the carbs and sugars into the meat.
Last edited on Tue May 6th, 2014 08:23 pm by Vargr
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