Originally Posted by Big Mike's BBQ
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.
I was refering to ribs as a short cook meat. I would reccomend brown sugar and not Turbinado on ribs. If you do use turbinado on ribs, you might find that when the ribs are done, the turbinado is still in a chrystaline state. Not really good to bite into IMHO.