Originally Posted by Bamabuzzard
In your example no. Because I cannot see the amounts. But when I sit and watch someone cake pure brown sugar, squeeze half a cup of butter and honey onto a slab of ribs. Considering the amounts I just watched being put on there I promise you I can get an idea of its sweetness. It doesn't make me a guru. I've just messed around with rubs and different amounts of sugar, honey, and other spices to know what certain amounts of seasonings do to meat.
But again there are other steps that balance it out for a lot of people that do it that way. Clearly I'm not going to change your mind, but if you haven't tried a method you can't form a valid opinion. Even if you have "been around the block".
I think you missed the point I was making as well. Was it too subtle?