I like my butt rubbed and my pork pulled.
Member since 2009
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BROWN SUGAR
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gdawgs24
Posts: 21
Does it matter if you use dark or light brown sugar when using to rub down your ribs?
Comments
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I usually use Light Brown, but I don't think it matters
LBGEGo Dawgs! - Marietta, GA -
like the name!!!!! so heart broken after the game. :((
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Some folks will tell you that different sugars caramelize in different ways, and I'm sure they do. I've never noticed the difference - usually use whatever SWMBO has in the canister.For ribs, it has been light brown.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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The difference is color and amount of molasses added back into the sugar.
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I prefer using turbinado which is also known as raw sugar in my rubs. It has the consistency if Kosher salt so the larger grains don't break down and burn as easily and brown sugar and you still get all the sugar flvor out of it.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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gdawgs24 said:like the name!!!!! so heart broken after the game. :((
LBGEGo Dawgs! - Marietta, GA -
td66snrf said:I prefer using turbinado which is also known as raw sugar in my rubs. It has the consistency if Kosher salt so the larger grains don't break down and burn as easily and brown sugar and you still get all the sugar flvor out of it.
Seriously though - you can't really taste mustard after a low n slow. There's a hell of a lot more subtlety between brown and white sugar than no mustard or mustard. Sugar caramelizes and completely changes flavor during the cook. Using boutique sugars sounds sexy when you're describing your rub, but it ain't gonna pass any blind test taste. Go with what's easier to mix and apply, I say.
______________________________________________I love lamp.. -
It doesn't matter a bit.
Tim
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If it didn't matter then why do rub recipes call for different things? I say it because of preference. Maybe a miniscule difference, but a difference just the same. My preference is turbinado or raw sugar as well for same reasons described above and also because it's a more natural product, and less processed.
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500 said:If it didn't matter then why do rub recipes call for different things? I say it because of preference. Maybe a miniscule difference, but a difference just the same. My preference is turbinado or raw sugar as well for same reasons described above and also because it's a more natural product, and less processed.
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Yep. Preference - it drives everything. However correct or flawed the reasoning is, we eat with our brains.
Brown and turbinado sugars are still almost pure sucrose. They have more water and minerals than refined sugar, which is extremely pure - 99.98%.
If you want to play around with tastes, try different saccharides. Mono saccharides glucose, galactose and fructose combine into dissaccharides - sucrose, lactose and maltose. When these chains get longer, you get stuff like chitin and cellulose. Probably not good in a rub.
______________________________________________I love lamp.. -
I thought this was a thread about De'Angelo..... )Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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...and I thought it was a about a Rolling Stones song ;D
______________________________________________I love lamp.. -
I just like the name turbinado sugar, sounds reved up!
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This thread got me curious as to what type I had in my cupboard; the bag says "Pure Brown Sugar" and nothing else. :-/It's also solid as a rock, isn't there a way to soften it up?
_____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
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SWMBO uses a damp paper towel, in a bowl in the microwave. This is to get the sugar soft enough to measure.Found this:Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Thanks Skiddy!_____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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I thought it was about a great ZZ Top song!
Anyhow....if it's really about sugar, I use Turbinado.
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I like my butt rubbed and my pork pulled.
Member since 2009
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