Originally Posted by jminion
Rub and sauce are about balance, either where you cut the sugar way back leaves you too heavy in other areas.
White sugar works fine in most rubs we use low and slow but if you are going to take the pit temps towards 275º then using turbinado will help keep the sugars from scorching.
You need sugar to offset salt and peppers in your rub and create the balance.
Good info Jim (as always).
This begs the question:
Is there any advantage (taste or otherwise, not the scorching) to using white sugar over Turbinado?
If so, I can build rubs according to the cook temps.
If not, I would be inclined just to use Turbinado at all temps.
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