sugar in rubs

Gasket · 02-04-2013, 08:39 PM

I was just wondering if the brethren who use turbinado sugar in their rubs leave the grains large or do you grind them down to a finer granule or does it even matter. I'm asking because I've heard others say the large grains tend to clump and leave an overly sweet area on the food kinda like biting into a lump of sugar. What does the Brethren think?

yakdung · 02-04-2013, 09:30 PM

I use kosher salt and turbinado sugar in some of my rub concoctions. I pulse in a food processor to mix and to make certain all of the spices are happy together.

woodbutcher1 · 02-04-2013, 09:47 PM

Turbinato is the only sugar i ever use. It does not burn as brown sugar does, leaving that horrible BURNT molasses taste in my throat. Ya. i leave them the size that they are.

KotaChuk678 · 02-04-2013, 09:51 PM

A lot of peeps up North here do not like the sweet taste in Q

silverfinger · 02-04-2013, 09:55 PM

When it comes to my ribs I always use light brown sugar and kosher salt. I add other ingredients as well but just put that info in per the op thread. If your cooking at a low temp your sugar will not burn.
I try to rub them down the night before. Gives time for everything to blend into the meat!! It really does make a difference.

Q-Dat · 02-04-2013, 10:17 PM

If you don't want the larger grains, just go with a different raw sugar. Florida Crystals that Wally World sells is the same grain size as regular white sugar.

martyleach · 02-04-2013, 10:19 PM

Midnight Smoke · 02-04-2013, 10:36 PM

Quote:

Originally Posted by martyleach

....

That is a mouthful....

Good question though, I have just used it as is but grinding it down sounds like a plan to me.

T-Man · 02-04-2013, 10:41 PM

I leave turbinado sugar as is . I let it sit on the meat until it melts , then throw it in the smoker... Just use a small coat of turbinado sugar , evenly applied ..

MS2SB · 02-04-2013, 10:42 PM

I use as is. I've never had an issue with clumping, but I don't use much sugar in my rubs and I don't cake my rub on very thick.

Sent from my SGH-i917 using Board Express

BigBellyBBQ · 02-05-2013, 03:02 AM

use as is...never too sweeeet, as it coats then melts off I dont feel that it sweetens the meat up..as you balance the sweetness away...

DMSinTexas · 02-05-2013, 05:21 AM

Turbinado is all I use. I use it "as is" and clumping has never been an issue. Regular old brown sugar clumps like mad down here in Louisiana but turbinado has no issues in my house.

Puckstopper · 02-05-2013, 05:47 AM

Just started using turbinado and have left it as is.

DubfromGA · 02-05-2013, 05:55 AM

Turb for the win.

02-04-2013, 08:39 PM	#1
Gasket Full Fledged Farker Join Date: 01-06-12 Location: Nuremburg PA Downloads: 0 Uploads: 0	sugar in rubs I was just wondering if the brethren who use turbinado sugar in their rubs leave the grains large or do you grind them down to a finer granule or does it even matter. I'm asking because I've heard others say the large grains tend to clump and leave an overly sweet area on the food kinda like biting into a lump of sugar. What does the Brethren think?

02-04-2013, 09:47 PM	#3
woodbutcher1 Full Fledged Farker Join Date: 04-04-10 Location: Shelby Twp. Macomb Co. SE Michigan Downloads: 0 Uploads: 0	Turbinato is the only sugar i ever use. It does not burn as brown sugar does, leaving that horrible BURNT molasses taste in my throat. Ya. i leave them the size that they are. __________________ leonard ----------------- 22.5" Weber------OTS 18.5" Weber------OTS 14" Weber---- Smokey Joe 55 Gal. UDS 30 Gal. UDS 16 Gal. Mini. UDS Maverick ET-732 & iQue - 110

02-04-2013, 09:51 PM	#4
KotaChuk678 On the road to being a farker Join Date: 01-28-13 Location: White Plains, N.Y. Downloads: 0 Uploads: 0	A lot of peeps up North here do not like the sweet taste in Q __________________ bandera owner

02-04-2013, 09:55 PM	#5
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	When it comes to my ribs I always use light brown sugar and kosher salt. I add other ingredients as well but just put that info in per the op thread. If your cooking at a low temp your sugar will not burn. I try to rub them down the night before. Gives time for everything to blend into the meat!! It really does make a difference. __________________ I woke up to the smell of BBQ and I said to myself, self, This Is Going To Be A Good Day! Winner of the 1st annual BBQ Brethren Beard War! 50 year Old Imperial Kamado with ears. Another old Kamado. Size #3. 22" fire pit with Weber lid. Nothing like a big fire after dinner. Weber gasser with side burner, silver. 22" Weber Kettle Gold. 14" Smokey Joe Silver. BLACK THERMAPENYes, It's FAST.

02-04-2013, 10:19 PM	#7
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	.... __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

02-04-2013, 09:30 PM	#2
yakdung is one Smokin' Farker Join Date: 04-12-10 Location: Houston, Texas Downloads: 0 Uploads: 0	I use kosher salt and turbinado sugar in some of my rub concoctions. I pulse in a food processor to mix and to make certain all of the spices are happy together.

02-04-2013, 10:17 PM	#6
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	If you don't want the larger grains, just go with a different raw sugar. Florida Crystals that Wally World sells is the same grain size as regular white sugar.

02-04-2013, 10:41 PM	#9
T-Man Full Fledged Farker Join Date: 01-14-10 Location: South Louisiana Downloads: 0 Uploads: 0	I leave turbinado sugar as is . I let it sit on the meat until it melts , then throw it in the smoker... Just use a small coat of turbinado sugar , evenly applied .. __________________ Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ...

02-04-2013, 10:42 PM	#10
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	I use as is. I've never had an issue with clumping, but I don't use much sugar in my rubs and I don't cake my rub on very thick. Sent from my SGH-i917 using Board Express __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Noobian Warlord

02-05-2013, 03:02 AM	#11
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	use as is...never too sweeeet, as it coats then melts off I dont feel that it sweetens the meat up..as you balance the sweetness away... __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..

02-05-2013, 05:21 AM	#12
DMSinTexas Knows what a fatty is. Join Date: 11-12-11 Location: Baton Rouge, LA Downloads: 0 Uploads: 0	Turbinado is all I use. I use it "as is" and clumping has never been an issue. Regular old brown sugar clumps like mad down here in Louisiana but turbinado has no issues in my house. __________________ Fanatic's Guide to the Weber Jumbo Joe

02-05-2013, 05:47 AM	#13
Puckstopper On the road to being a farker Join Date: 01-14-13 Location: Forked river NJ Downloads: 0 Uploads: 0	Just started using turbinado and have left it as is. __________________ 22.5 Weber Kettle,BWS Fatboy,Super Fast Lime Green Thermapen,Stok Tower Grill,and iGrill

02-05-2013, 05:55 AM	#14
DubfromGA is one Smokin' Farker Join Date: 01-08-13 Location: Georgia Downloads: 0 Uploads: 0	Turb for the win. __________________ Trusty-rusty Char-Griller offset, Char-Griller Akorn, Charbroil The Big Easy, Maverick ET-732