The No Sugar in Beef Rub "Rule"

Golasso · December 2009

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 · December 2009

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 · December 2009

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 · December 2009

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 · December 2009

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

fishlessman · December 2009

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 · December 2009

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 · December 2009

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 · December 2009

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 · December 2009

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

Serial Griller · December 2009

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

:ohmy:

Hoss · December 2009

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 · December 2009

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 · December 2009

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.

The No Sugar in Beef Rub "Rule"

Comments

Categories