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John Bowen 02-22-2013 07:23 AM

Which brown sugar?????
For many years I have been using Domino Brown sugar in my rubs both light and dark. About six months ago I discovered Billingtons Brown Sugar and fell in love with the flavor. A very very rich flavor. The one drawback is that it takes the color of the product down to such a dark color it almost looks burned.

This got me to wondering what other brown sugars are out there and which do any of you use and why?

woodbutcher1 02-22-2013 07:33 AM

I no longer use either light or dark brown sugars in any of my rubs. It was that discus-ting taste of burned Molasses in my mouth that made me switch to something else. And that something else happens to be .....
Natural Cane Turbinado Sugar as suggested by the Brethren.
And i like it.

BayoustateBBQ 02-22-2013 07:40 AM

Does the natural can caramelize the same?

Jaskew82 02-22-2013 07:45 AM

I use sugar in the raw.

John Bowen 02-22-2013 08:03 AM

I have never had an issue with brown sugar burning.

DubfromGA 02-22-2013 08:23 AM


Originally Posted by Jaskew82 (Post 2378384)
I use sugar in the raw.

Same here. Turbinado sugar is awesome.

boogiesnap 02-22-2013 08:54 AM

evaporated cane.

Big slick 02-22-2013 09:33 AM

Which brown sugar?????
Turbinado is great. I still use brown sugar, but only when I foil in the end.

chickenchoker 02-22-2013 09:42 AM

I like demerara sugar. I also use alot of organic succunat sugar, turbinado and agave

Bludawg 02-22-2013 10:02 AM

I don't use sugar based rubs any more Mainly Salt & pepper these days. But when I did I started using splenda in place of traditional sugar it retains the sweet and don't scorch.

Neonnblack 02-22-2013 10:21 AM

I just use regular c&h dark brown, never had an issue with it.

Puckstopper 02-22-2013 11:42 AM

I use both brown sugar and turbinado sugar never had a problem with the brown sugar

John Bowen 02-22-2013 11:48 AM


I use both brown sugar and turbinado sugar never had a problem with the brown sugar
What brand of brown sugar do you use?????

bo_gator 02-22-2013 11:52 AM

Anyone ever try using Piloncillo or Jaggery for the sugar in a rub instead of Demerra or Turbinado:?:

silverfinger 02-22-2013 12:04 PM

Which brown sugar?????

Originally Posted by Neonnblack (Post 2378572)
I just use regular c&h dark brown, never had an issue with it.

That's what I've been using with no problems. I've herd that sugar will burn if takin to high temps. Not sure what temp that is. I tend to stay I between 220 to 230 for my ribs and 230 to 235 for butts. So basically, I only put sugar on pork.

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