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Moving early to Turbinado sugar was already planned and your post just pushed me over the edge.
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Turbo is great for long cook items (butts and briskets) where scorching of brown sugar can be a problem. For shorter cooking items (specifically ribs) I continue to use brown sugar for its more robust flavor.
Just as one wood isn't the answer for every cook (well except cherry
) one sugar isn't alway the best answer either.
