The No Sugar in Beef Rub "Rule"

Golasso

Can someone tell me why there is a "rule" banning the use of sugar in brisket rubs? I have made my own rub for pork using 1 part sugar, 1 part chile powder, 1 part kosher salt, and sprinkles of garlic powder, black pepper, and paprika. I was going to use it on an upcoming brisket cook, but have run into several people (thirdeye the most prominent) that are against it.

mad max beyond eggdome

while i usually use a rub that doesn't contain sugar (dizzy cow lick), i always pre-rub my briskets with straight sugar (about 6 - 12 hours in advance). . .the sugar gets totally absorbed into the meat during this time....can't really tell you what the benefit is (although i think its supposed to help tenderize it). ..i know a lot of teams do it though on the competition trail ....

NibbleMeThis

I can't tell you why either, but I just checked my cajun beef rub and there is no sugar in it when my pork and poultry rubs do. I am sure I had sugar in there at one point and decided against it.

LESAGEMIKE

I am not sure why either but thirdeye is a really smart cat. Its probably like most cooking things just a matter of personal preference. I have had good briskets both with and without using sugar in the rubs.

Celtic Wolf

What rule? By whom? Don't know about a rule!!!

fishlessman

i do what max mentioned for a few hours, then wipe off and add a pepper type rub, works for me and my crowd

Gator Bait

I missed the rules meeting . . . again? :blink:

Oh bother, never had much use for them anyways. I think sugar lends itself more to chicken and pork and that beef and lamb favor a more savory compliment. That is just my personal opinion and that might change in a heart beat. I think it is all up to you. You have to eat it, cook it the way you like it.

Gator

 

Bacchus

My brisket rub contains sugar.

The only rule I follow regarding differentiating beef bbq from pork is the lack(or reduced amount)of vinegar in mops &/or sauces. Pork loves vinegar.

gdenby

I'd guess that its a tradition thing. I seem to recall some folks recommending the simplest salt, sugar, and chili powder for brisket rubs.

The Naked Whiz

I've not heard of any such rule. Care to provide a reference?

Serial Griller

There are no rules in my kitchen :woohoo: :laugh: :ohmy:

Hoss

Never use sugsr in your brisket rubs...I was taught not to use sugar on a brisket and that is one thing I have stuck with.

Enough with the "rules".

From thirdeyes site.Not verbatum but close.This may have caused the confusion.There are no rules.

TNmike

Same as several others, never heard of that rule. I'll have to try without sugar. Maybe not, they've been fine with sugar for 20yrs+, even before my BGE days.

thirdeye

Man, if you like the outcome with your rub there is no reason to change anything.

Like most folks, I have some rules I stick with....only because they work good for me. The one line you referenced Never use sugar in your brisket rub .... I was taught not to use a sugar based rub, and that is one thing I have stuck with. is actually something I grew up with. That is one very short line in my brisket write-up, but one that I think is very important.



My grandpaw stressed that point to me about 40 years ago, and it is something I have stuck with. If nothing else, that little tidbit will give you a good starting point on your quest to a good brisket.