Turbo Butt Rub Question

pab

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

dstearn

Never tried it but from what I read Turbinado sugar has a higher burn temp up to 350.

pab

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, 

Carolina Q

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).

pab

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.

blind99

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.