Nothing says summer quite like a barbecue. Whether it’s hamburgers on a hibachi, spareribs on a Weber or barbecue chicken in the oven, these tasty grilled meats are a summertime favorite.

The problem with most barbecued meats is the added salt the sauces often contain.

Many meats are also brined, or soaked in salt water, which adds unnecessary salt. Although brined meats may be moister, that added salt holds onto fluid in your body, raising your blood pressure and affecting your kidney function.

When you buy meat or chicken, watch out for those that include up to 15 percent added water or are “enhanced” or “plumped.” Chances are, the added water has added salt.

An unplumped chicken breast has about 41 milligrams of sodium, while an enhanced chicken breast can have more than 350 milligrams. Keep your kidneys healthy – choose the unplumped chicken breasts without added, hidden salt.

Meats that are already marinated also have added salt, so make sure to check the label. A pound of beef, chicken or pork should only have 200 to 300 milligrams of sodium per pound, not per serving.

How do you have a barbecue meal without too much salt? Make your own seasonings, sauces and rubs, or buy low-salt ones.

Below are my favorite recipes for a low-salt barbecue rub and sauce. The secret ingredient in the sauce is the salt-free barbecue spice from MarketSpice at Pike Place Market.

Ferocious Barbecue Rub

• 2 tablespoons paprika
• 3 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 tablespoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon celery salt
• 1 teaspoon oregano, crushed

Combine all ingredients in a bowl and mix well. Rinse meat and pat dry. Rub seasoning into the meat and/or under the skin before cooking. Refrigerate for at least 30 minutes before cooking to allow flavors to sink in. This makes about 3/4 cup, which can be used for several meals.

Ferocious Barbecue Sauce

• 6 ounces tomato paste
• 1/4 cup water
• 1/4 cup dark molasses
• 1/2 cup sautéed onion, minced
• 1/8 cup wine vinegar
• 2 tablespoons brown sugar
• 1 tablespoons Worcestershire sauce
• 1 tablespoon mustard
• 1 teaspoon lemon juice
• 1 1/2 teaspoon MarketSpice barbecue spice

Mix all ingredients in saucepan. Stir over low heat for about 15 minutes. With 5 minutes left, brush sauce onto meat. Makes 1 cup in total. Serving size is 2 tablespoons. This recipe is courtesy of Rod Lafferty. Calories: 59. Sodium: 79 milligrams.

Katy G. Wilkens is a registered dietitian and department head at Northwest Kidney Centers. She has a Master of Science degree in nutritional sciences from the University of Washington.