Will sugar in the rub burn at 250 F?
I used a rub recipe that was 60% brown sugar and white sugar, and had it in my electric smoker all day at 250F, and I could swear it burned the rub before I basted it 6 hours in. It was almost black at the time I put the sauce on....I was going to do a crutch with the sauce inside the foil but got lazy and brushed the sauce on the top side and left out the foil wrap. Cooked another 45 minutes. The crust tasted burnt and was pretty much black on both the top and bottom.
Does sugary rub burn at 250F? Will 220 or 210 be better if I want to try this new rub recipe again sometime? Thanks!