Thread: Sugar in rubs
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Unread 07-01-2005, 02:41 PM   #7
VitaminQ
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Default RE: Re: RE: Sugar in rubs

I've got sort of an "all-purpose" rub I use on pork and brisket. I use white and brown sugar, and have never had a problem wilth burning. I use a lot of pepper (red and black) and paprika, so it balances nicely. I don't think I'd like it too much sans sugar.
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