Originally Posted by Big_T_BBQ
Sugar caramelizes to give you a crust (bark) on the meat. In a brine it works via osmosis.
Originally Posted by HeSmellsLikeSmoke
Being from Texas, it's no sugar on beef. I do use a small amount on ribs for a light glaze at the end. No sugar on pork butts though.
I guess it all depends on what you grow up with.
Some good opinions here so far, but Big T, I don't use sugar in my rub and have always had great bark. It's not necessary some times.
And having discovered Q while living in Texas, I figure that's the way ya do it!
As far as the balance goes I also think you could add it as something else. Like Patio Daddio said about fast food being served with a sweet soft drink.
Keep the comments coming, and thanks all.
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