Originally Posted by El Ropo
That's where everybody's tastes are different, I never use more than 20-25% sugar of any type in my home made rubs. That's extreme, and will probably end up in a burnt mess cooking at higher temps then mid 200's.
Just don't get why that much sugar is needed on meat. It's all about the zesty peppery kick for me. If I was gonna make that rub, I'd cut the sugar down to 1.5-2lbs, and use Turbinado instead of brown. Then I'd boost the amount of fresh cracked pepper x 4 or so.
Never had any complaints.
Kewl. I never get complaints either and don't burn my rubs cooking hot and fast since about 2005. Rubs, sauces, etc. are all about what YOU like.
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