Thread: Sugar in rubs
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Unread 07-01-2005, 12:45 PM   #1
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Default Sugar in rubs

I have read several posts about sugar in rubs. While there are a lot of people who like and put sugar in their rubs, I have also read where some people do not like sugar in rubs at all. One of the main complaints I have read is that it burns when you are cooking. Sugar will burn at 220 degrees, so if you are cooking with a sugar rub and keep the temp under 220 this shouldn’t be an issue. So what am I missing? Are there other pros and cons to putting sugar in a rub that I am missing? Does a non-sugar rub just taste better? I guess I am just confused since I am a sugar rub user. Please educate me!
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