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Turbinado Sugar

Scooby
Scooby Posts: 23
edited November -0001 in EggHead Forum
Hello, I was gonna try Dr. BBQ's rub, and was wandering what exactly turbinado sugar is, and can this be substituted for reg brown sugar? Thanks...-Joshua
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Comments

  • fishlessman
    fishlessman Posts: 34,583
    its called "sugar in the raw" in the supermarket
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Doc Hemlock
    Doc Hemlock Posts: 1
    Hi, Turbinado sugar is otherwise known as "raw sugar" and usually is not substituted for brown sugar in most rubs. You can find it in pretty much every grocery store. It does produce a very nice carmel flavor when it is used in the rubs. Hope this helps!
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  • fishlessman
    fishlessman Posts: 34,583
    link
    http://www.sugarintheraw.com/
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Unknown
    Unknown
    Turbinado Sugar has a hight burn point than regular brown sugar that's why it's used in so many BBQ applications.
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  • stike
    stike Posts: 15,597
    tell you what. find me that info anywhere authoritative, and i'll buy you your first freed's frank of the season!

    turns out that turbinado isn't "raw". whereas table sugar is 100% sucrose, the big brown sugar crystals that we know and love as sugar in the raw are more than 99% sucrose also. the impurities (remaining cane sugar) are minimal. they may technically make the boiling point higher, but wouldn't they actually LOWER the smoke point. like oil impurities do?

    domino sugar talks about their making it by actually using completely cleaned sucrose (regular old table sugar) that is colored a bit with molasses. the "sugar in the raw" folks say they simply stop short of the fully 100% cleaned benchmark.

    i find the big benefit is appearance, especially on blueberry muffin tops. heh heh

    i like it in rubs because it takes up more volume than granulated white sugar, and so adding a bunch of it doesn't seem as 'bad' as adding the same amount of white sugar, and (mostly) because it just looks nicer. pretty sure though you'll find the claims of health benefits and higher burn temps are hooey.

    when we smoke (versus grill), the blackened sugar in our bark occurs at lower temps than those temps at which sugar truly burns, simply because we oxideize the heck out of it. which is burning after all, but not the burn/scorch you get at stove-top temps (say, making caramel and it goes over 350) when sugar truly burns and screws up a sauce, for example. sugar exposed to flame burns lower, sure, but in our 250 degree smoker, it really just slowly oxidizes.
    ed egli avea del cul fatto trombetta -Dante
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  • tjv
    tjv Posts: 3,846
    a little info on sugar in the raw.....dang, never new the stuff comes from Maui......T

    http://www.sugarintheraw.com/
    www.ceramicgrillstore.com ACGP, Inc.
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