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Unread 02-23-2009, 09:28 AM   #42
bigabyte
somebody shut me the fark up.

 
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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.
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