View Single Post
Old 02-23-2009, 09:28 AM   #42
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

I rubbed various sugars on pieces of pork once as part of a rub ingredient experiment and all the sugar (except the turbinado) was absorbed into the meat. No sealing occurred. I would imagine if high heat was applied to the sugar before it was absorbed, then it would harden and seal, but I don't think that happens in BBQ cooking. That's more like Creme Brulee stuff there.
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote