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Turbo Butt Rub Question
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pab
Posts: 273
I am going to try the turbo method on pork butts for the first time. I use the Southern Succor rub recipie found in the "Smoke & Spice" cook book which uses turbinado sugar which doesn't burn as easily as brown sugar. I usually do low and slow at 250/275* and the rub works fine at that temperature. Should I cut back or leave out the sugar all together if I am cooking at 350*? TIA
Nerk Ahia LBGE
Comments
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Never tried it but from what I read Turbinado sugar has a higher burn temp up to 350.
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The higher burn temp is the reason the authors gave for using Turbinado instead of brown sugar in the recipe. I know it works well in the L&S cooks as I have been using it for about 4 years. I am a bit leery at the higher temp though as 350* on the egg could settle in a little higher,Nerk Ahia LBGE
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I always thought it was 350° for "sugar". My rub contains white and brown sugar (i.e. white sugar with molasses). I've never tried turbinado. I've done butts from 250 to nearly 400° (once) and haven't noticed a problem. Well, except that the one time I was near 400, the meat turned out a bit dry.
I have been doing them between 300-320° lately. On at 9-10AM, finished by dinner time (7-8 lb butts).I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Thanks @CarolinaQ. I did decide to cut back on the sugar from 1/2 cup to 1/3 cup (doubled the amounts as I am cooking 2 butts) and reduced the salt by more than 1/2 as well. Probably still too much sodium for your diet.Nerk Ahia LBGE
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Go for it. Open the egg once in awhile and check out your bark. If there are spots getting too cooked give them a spritz or brush to help keep from burning.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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