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Gasket 02-04-2013 09:39 PM

sugar in rubs
I was just wondering if the brethren who use turbinado sugar in their rubs leave the grains large or do you grind them down to a finer granule or does it even matter. I'm asking because I've heard others say the large grains tend to clump and leave an overly sweet area on the food kinda like biting into a lump of sugar. What does the Brethren think?

yakdung 02-04-2013 10:30 PM

I use kosher salt and turbinado sugar in some of my rub concoctions. I pulse in a food processor to mix and to make certain all of the spices are happy together.

woodbutcher1 02-04-2013 10:47 PM

Turbinato is the only sugar i ever use. It does not burn as brown sugar does, leaving that horrible BURNT molasses taste in my throat. Ya. i leave them the size that they are.

KotaChuk678 02-04-2013 10:51 PM

A lot of peeps up North here do not like the sweet taste in Q

silverfinger 02-04-2013 10:55 PM

When it comes to my ribs I always use light brown sugar and kosher salt. I add other ingredients as well but just put that info in per the op thread. If your cooking at a low temp your sugar will not burn.
I try to rub them down the night before. Gives time for everything to blend into the meat!! It really does make a difference.

Q-Dat 02-04-2013 11:17 PM

If you don't want the larger grains, just go with a different raw sugar. Florida Crystals that Wally World sells is the same grain size as regular white sugar.

martyleach 02-04-2013 11:19 PM


Midnight Smoke 02-04-2013 11:36 PM


Originally Posted by martyleach (Post 2355287)

That is a mouthful.... :wink:

Good question though, I have just used it as is but grinding it down sounds like a plan to me.

T-Man 02-04-2013 11:41 PM

I leave turbinado sugar as is . I let it sit on the meat until it melts , then throw it in the smoker... Just use a small coat of turbinado sugar , evenly applied ..

MS2SB 02-04-2013 11:42 PM

I use as is. I've never had an issue with clumping, but I don't use much sugar in my rubs and I don't cake my rub on very thick.

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BigBellyBBQ 02-05-2013 04:02 AM

use as is...never too sweeeet, as it coats then melts off I dont feel that it sweetens the meat you balance the sweetness away...

DMSinTexas 02-05-2013 06:21 AM

Turbinado is all I use. I use it "as is" and clumping has never been an issue. Regular old brown sugar clumps like mad down here in Louisiana but turbinado has no issues in my house.

Puckstopper 02-05-2013 06:47 AM

Just started using turbinado and have left it as is.

DubfromGA 02-05-2013 06:55 AM

Turb for the win.

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