Why do people put Sugar in their Rub? - Page 2

Johnny_Crunch · 01-02-2013, 11:33 AM

Because it tastes good.

ZBucket · 01-02-2013, 11:35 AM

Because sweet, heat and savory combos rule.

deguerre · 01-02-2013, 11:40 AM

Quote:

Originally Posted by PatioDaddio

Yup. And, with Splenda you cover the chlorine part of the spectrum, too.

John

The set up...

Quote:

Originally Posted by Bludawg

Shut the Fark Up that is the secret ingredient

BAM!

PatioDaddio · 01-02-2013, 12:13 PM

Quote:

Originally Posted by deguerre

the set up...

Bam!

lol!

JS-TX · 01-02-2013, 12:24 PM

I usually glaze my ribs so I prefer not too much sugar in my rubs cause the sweet comes from my glaze.

krandy21784 · 01-02-2013, 12:45 PM

I have always used brown sugar in my rub to balnce the heaked of the Chipoltle powder and red peper....

Smoke House Moe · 01-02-2013, 12:50 PM

A salty sweet combo is ideal. You don't have to do this with beef, but it usually works.
I used to do my steak with just s&p. I created steak rub that has turbinado sugar on it, and the depth of flavor is unbelievable.
It really comes down to your tastebuds, and you are not wrong if you don't like sugar as much as the next guy.

IamMadMan · 01-02-2013, 12:56 PM

Quote:

Originally Posted by PatioDaddio

Salt and sweet is about as classic a combination as there is.

John

In most rubs I make and use there is not a great amount of sugar to "sweeten" the cooked meat.

But Just as salt can enhance or bring forward some of the savory flavors of some spices, sugar can also help enhance some of the other flavors that could be lost in a rub without it.

My favorite rub has anchovy powder in it, you can not taste it or even suspect it is there. But it does help brighten and intensify the flavor of the other spices in the rub.

Ryan Chester · 01-02-2013, 01:27 PM

Helps with bark and can give a nice balance. Half my rubs contain sugar, the other half don't because some people like it and some don't.

Boshizzle · 01-02-2013, 01:41 PM

On beef, I use molasses to help with bark production. I cook HnF so it helps. you can't taste any sweetness from it though. I use just a very light coat.

And, speaking of BBQing meat without any seasoning, the BBQ place I used to work for when in high school used no seasoning on whole pork shoulders. We just cooked them for about 12 to 14 hours at low temperature. The bark on those shoulders was spectacular!

There was one small piece of meat on those shoulders we used to call the pig cookie. It was only about the diameter of a half dollar but it would get the most delectable bark on the outside and be tender and juicy on the inside. Whenever I got near the shoulders and no one was looking, I would always claim a couple of those for myself!

farklf · 01-02-2013, 01:44 PM

Quote:

Originally Posted by boshizzle

on beef, i use molasses to help with bark production. I cook hnf so it helps. You can't taste any sweetness from it though. I use just a very light coat.

And, speaking of bbqing meat without any seasoning, the bbq place i used to work for when in high school used no seasoning on whole pork shoulders. We just cooked them for about 12 to 14 hours at low temperature. The bark on those shoulders was spectacular!

There was one small piece of meat on those shoulders we used to call the pig cookie. It was only about the diameter of a half dollar but it would get the most delectable bark on the outside and be tender and juicy on the inside. Whenever i got near the shoulders and no one was looking, i would always claim a couple of those for myself!

lol!

mawil1013 · 01-02-2013, 01:45 PM

IMHO, comp is so far removed from q that it ain't q. Real comp should be, here is your stack of logs, your whole hog, let's see what you can do. comp is commercialized, seems the only purpose of comp is to sell a restaurant or a sauce. But, that's just my personal opinion.

Sent from my Nexus 4 using Tapatalk 2

JohnHB · 01-02-2013, 01:48 PM

Salt helps retain moisture. So it is obvious one needs salt. Most of us like a slightly salty taste but salt at that level doesn't provide enough moisture. So we add more salt then add sugar to balance the saltiness.
As an experiment when you buy a city ham that is too salty try a simple sweet glaze and taste again. Usually the over saltiness is reduced.

El Ropo · 01-02-2013, 02:14 PM

If you google for popular rib rubs, many of the recipes contain more than 70% sugar. Alton Brown's recipe is closer to 80% sugars. I lost all respect for him after seeing one of his BBQ episodes.

He actually stated in the show that cooking ribs above 230 F would result in rib jerky. Where did he get that BS from?

Lake Dogs · 01-02-2013, 02:17 PM

Quote:

Originally Posted by Boshizzle

On beef, I use molasses to help with bark production. I cook HnF so it helps. you can't taste any sweetness from it though. I use just a very light coat.

And, speaking of BBQing meat without any seasoning, the BBQ place I used to work for when in high school used no seasoning on whole pork shoulders. We just cooked them for about 12 to 14 hours at low temperature. The bark on those shoulders was spectacular!

There was one small piece of meat on those shoulders we used to call the pig cookie. It was only about the diameter of a half dollar but it would get the most delectable bark on the outside and be tender and juicy on the inside. Whenever I got near the shoulders and no one was looking, I would always claim a couple of those for myself!

Every day presents an opportunity to learn something new. Today, for example, I learned that Bo went to high school....

01-02-2013, 11:33 AM	#16
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Because it tastes good. __________________ J Crunch

01-02-2013, 11:35 AM	#17
ZBucket Knows what a fatty is. Join Date: 05-05-10 Location: Glen Allen, VA	Because sweet, heat and savory combos rule. __________________ Backwoods Competitor/Cookshack FEC 100

01-02-2013, 12:45 PM	#21
krandy21784 Knows what a fatty is. Join Date: 05-20-08 Location: Greenville, SC	I have always used brown sugar in my rub to balnce the heaked of the Chipoltle powder and red peper.... __________________ "Always Buttin in" Primo XL, 2 Webber Kettles, WSM, 1 custom pig pit

01-02-2013, 12:50 PM	#22
Smoke House Moe On the road to being a farker Join Date: 09-13-12 Location: Robbinsdale Minnesota	A salty sweet combo is ideal. You don't have to do this with beef, but it usually works. I used to do my steak with just s&p. I created steak rub that has turbinado sugar on it, and the depth of flavor is unbelievable. It really comes down to your tastebuds, and you are not wrong if you don't like sugar as much as the next guy. __________________ 2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.

01-02-2013, 01:27 PM	#24
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA	Helps with bark and can give a nice balance. Half my rubs contain sugar, the other half don't because some people like it and some don't. __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

01-02-2013, 12:24 PM	#20
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	I usually glaze my ribs so I prefer not too much sugar in my rubs cause the sweet comes from my glaze.

01-02-2013, 01:41 PM	#25
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	On beef, I use molasses to help with bark production. I cook HnF so it helps. you can't taste any sweetness from it though. I use just a very light coat. And, speaking of BBQing meat without any seasoning, the BBQ place I used to work for when in high school used no seasoning on whole pork shoulders. We just cooked them for about 12 to 14 hours at low temperature. The bark on those shoulders was spectacular! There was one small piece of meat on those shoulders we used to call the pig cookie. It was only about the diameter of a half dollar but it would get the most delectable bark on the outside and be tender and juicy on the inside. Whenever I got near the shoulders and no one was looking, I would always claim a couple of those for myself! __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

01-02-2013, 01:45 PM	#27
mawil1013 On the road to being a farker Join Date: 07-26-12 Location: Gastonia, NC	IMHO, comp is so far removed from q that it ain't q. Real comp should be, here is your stack of logs, your whole hog, let's see what you can do. comp is commercialized, seems the only purpose of comp is to sell a restaurant or a sauce. But, that's just my personal opinion. Sent from my Nexus 4 using Tapatalk 2 __________________ The Practical BBQ'r!

01-02-2013, 01:48 PM	#28
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	Salt helps retain moisture. So it is obvious one needs salt. Most of us like a slightly salty taste but salt at that level doesn't provide enough moisture. So we add more salt then add sugar to balance the saltiness. As an experiment when you buy a city ham that is too salty try a simple sweet glaze and taste again. Usually the over saltiness is reduced. __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

01-02-2013, 02:14 PM	#29
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	If you google for popular rib rubs, many of the recipes contain more than 70% sugar. Alton Brown's recipe is closer to 80% sugars. I lost all respect for him after seeing one of his BBQ episodes. He actually stated in the show that cooking ribs above 230 F would result in rib jerky. Where did he get that BS from? __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)