Originally Posted by spicewine
Turbinado very slow to break down. Better for long cook meats. Not so good for short cook meats. It does create a real nice bark when allowed to properly set up. I don't use it in my rubs, rather I apply it after the rub is applied.
Just curious about what you define as short cook meats and long cook meats. I know brisket and butts are long cook meats, but what about ribs? I would not use turbinado sugar on chicken, but I am thinking about using it on ribs is why I am asking.