I use sugar for two different and rather specific uses. One is for the obvious taste it can give meat. This is most important when I am doing a butt or chicken, where the sweetness can really complement the meat. I find the sugar can perk up the natural sweetness of the pork
I also add a little, and I mean, less than 5% of the total weight of sugar to beef rub. I do not want to taste the sugar at all, it is there for the chemical property is brings in assisting in creating a pellicle on the meat, which I believe aids if moisture, texture and bark. But, it is meant to have no flavor impact at all.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."