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.
Weber Smokey Joe
18" Weber Kettle
22" Weber clone kettle
Curb-foundling char-broil gasser
WSM: Assembled! First cook: 8/25/06
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