Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 02-04-2013, 08:39 PM   #1
Full Fledged Farker

Gasket's Avatar
Join Date: 01-06-12
Location: Nuremburg PA
Default 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?
Gasket is offline   Reply With Quote

Old 02-04-2013, 09:30 PM   #2
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas

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.
yakdung is online now   Reply With Quote

Old 02-04-2013, 09:47 PM   #3
is one Smokin' Farker

woodbutcher1's Avatar
Join Date: 04-04-10
Location: Shelby Twp. Macomb Co. SE Michigan

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.
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
woodbutcher1 is online now   Reply With Quote

Old 02-04-2013, 09:51 PM   #4
On the road to being a farker
Join Date: 01-28-13
Location: White Plains, N.Y.

A lot of peeps up North here do not like the sweet taste in Q
bandera owner
KotaChuk678 is offline   Reply With Quote

Old 02-04-2013, 09:55 PM   #5
Babbling Farker

silverfinger's Avatar
Join Date: 08-02-10
Location: Santa Poco.

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.
A new profile picture every Monday. Come take a look!

At my age, "A good fire is better then anything"
Ten Bears. Dances With Wolves

Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
silverfinger is online now   Reply With Quote

Old 02-04-2013, 10:17 PM   #6
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA

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.
Q-Dat is offline   Reply With Quote

Old 02-04-2013, 10:19 PM   #7
Quintessential Chatty Farker

martyleach's Avatar
Join Date: 12-17-10
Location: Pleasanton, Ca

Large BGE, Cold smokehouse, Kamado Joe Jr, [B]Santa Maria pit, Backwoods Chubby,
26.75" Weber custom performer, Blackstone 36" griddle, WGA
MAK One Star, Smokey Joe, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

martyleach is online now   Reply With Quote

Old 02-04-2013, 10:36 PM   #8
Midnight Smoke
somebody shut me the fark up.
Midnight Smoke's Avatar
Join Date: 01-24-08
Location: Southern Arizona Desert

Originally Posted by martyleach View Post
That is a mouthful....

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

*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Kamado Restoration
Bandera Restoration

Midnight Smoke is offline   Reply With Quote

Old 02-04-2013, 10:41 PM   #9
is one Smokin' Farker
Join Date: 01-14-10
Location: South Louisiana

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 ...
T-Man is offline   Reply With Quote

Old 02-04-2013, 10:42 PM   #10
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA

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
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space
MS2SB is offline   Reply With Quote

Old 02-05-2013, 03:02 AM   #11
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

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...
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ is offline   Reply With Quote

Old 02-05-2013, 05:21 AM   #12
Knows what a fatty is.
Join Date: 11-12-11
Location: Baton Rouge, LA

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.
DMSinTexas is offline   Reply With Quote

Old 02-05-2013, 05:47 AM   #13
On the road to being a farker

Join Date: 01-14-13
Location: Forked river NJ

Just started using turbinado and have left it as is.
22.5 Weber Kettle,BWS Fatboy,[COLOR="lime"]Super Fast Lime Green Thermapen[/COLOR],Stok Tower Grill,and iGrill
Puckstopper is offline   Reply With Quote

Old 02-05-2013, 05:55 AM   #14
is one Smokin' Farker

DubfromGA's Avatar
Join Date: 01-08-13
Location: Georgia

Turb for the win.
Current Gear: Kamado Joe Big Joe Black, Kamado Joe Big Joe Red, CharGriller Akorn, Charbroil Big Easy, Maverick ET-732, Splash-Proof Superfast Thermapen
DubfromGA is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 08:51 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.