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Question about sugar in rubs

I know sugar in rubs will burn when exposed to high heat, but does that hold true if not directly exposed?

I just picked up some rubs that I want to try on a spatchcocked chicken but it has sugar in it. I was thinking of just using spog on the outside and putting the rub under the skin. Any issues with that?

Comments

  • GulfcoastguyGulfcoastguy Posts: 4,763
    Just keep the temperature down , maybe 350F and get the chicken up to gasket level.
  • You are definitely safe indirect.  You are safe direct as well for quick cooks.  I use a sugar based rub all the time on salmon grilled direct.  Great for caramelization and browning. 
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
  • lkapigianlkapigian Posts: 8,530
    edited January 8
    Keep it low till the end, but

    Another reason to make your own rubs, add the sugar towards the end 
    Visalia, Ca

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