View Single Post
Unread 02-22-2013, 01:04 PM   #15
Babbling Farker

silverfinger's Avatar
Join Date: 08-02-10
Location: Santa Poco.
Downloads: 0
Uploads: 0
Default Which brown sugar?????

Originally Posted by Neonnblack View Post
I just use regular c&h dark brown, never had an issue with it.
That's what I've been using with no problems. I've herd that sugar will burn if takin to high temps. Not sure what temp that is. I tend to stay I between 220 to 230 for my ribs and 230 to 235 for butts. So basically, I only put sugar on pork.
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
silverfinger is offline   Reply With Quote