Which brown sugar?????

John Bowen · Feb 22, 2013

For many years I have been using Domino Brown sugar in my rubs – both light and dark. About six months ago I discovered Billingtons Brown Sugar and fell in love with the flavor. A very very rich flavor. The one drawback is that it takes the color of the product down to such a dark color it almost looks burned.

This got me to wondering – what other brown sugars are out there and which do any of you use and why?

woodbutcher1 · Feb 22, 2013

I no longer use either light or dark brown sugars in any of my rubs. It was that discus-ting taste of burned Molasses in my mouth that made me switch to something else. And that something else happens to be .....
Natural Cane Turbinado Sugar as suggested by the Brethren.
And i like it.

BayoustateBBQ · Feb 22, 2013

Does the natural can caramelize the same?

Jaskew82 · Feb 22, 2013

I use sugar in the raw.

John Bowen · Feb 22, 2013

I have never had an issue with brown sugar burning.

DubfromGA · Feb 22, 2013

Jaskew82 said:
I use sugar in the raw.

Same here. Turbinado sugar is awesome.

boogiesnap · Feb 22, 2013

evaporated cane.

Big slick · Feb 22, 2013

Turbinado is great. I still use brown sugar, but only when I foil in the end.

chickenchoker · Feb 22, 2013

I like demerara sugar. I also use alot of organic succunat sugar, turbinado and agave

Bludawg · Feb 22, 2013

I don't use sugar based rubs any more Mainly Salt & pepper these days. But when I did I started using splenda in place of traditional sugar it retains the sweet and don't scorch.

Neonnblack · Feb 22, 2013

I just use regular c&h dark brown, never had an issue with it.

Puckstopper · Feb 22, 2013

I use both brown sugar and turbinado sugar never had a problem with the brown sugar

John Bowen · Feb 22, 2013

I use both brown sugar and turbinado sugar never had a problem with the brown sugar

What brand of brown sugar do you use?????

bo_gator · Feb 22, 2013

Anyone ever try using Piloncillo or Jaggery for the sugar in a rub instead of Demerra or Turbinado:?:

silverfinger · Feb 22, 2013

Neonnblack said:
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.

MisterChrister · Feb 22, 2013

silverfinger said:
........... So basically, I only put sugar on pork.

And also, only porking your sugar will ensure never getting burned as well! :-D

Neonnblack · Feb 22, 2013

I've had it on ribs up to 350 never burnt.

Puckstopper · Feb 22, 2013

John Bowen said:
What brand of brown sugar do you use?????

Dominos

Big George's BBQ · Feb 22, 2013

primarll dominos light brown sugar. Have used turbano and like that too

Which brown sugar?????

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