Turbinado Sugar

elvis67 · 05-23-2006, 09:45 PM

When making up a rub that calls for sugar , would it be correct when substituting turbinado sugar in the rub to use same amount as called for originally? I am helping my sis this weekend and will be making some rubs and was wanting to try the turbinado sugar.

Sledneck · 05-23-2006, 09:49 PM

i use it when sugar is called for

MilitantSquatter · 05-23-2006, 10:02 PM

I would agree that you should start with equal as the rule of thumb. You may need to adjust up or down to your liking. I've found that I tend to use more turbinado compared to dark brown sugar as it tastes milder IMO.

HoDeDo · 05-23-2006, 10:49 PM

When replacing reg. processed sugar, I swap it 1:1.

seth711 · 05-23-2006, 10:59 PM

I personally substitute 1 for 1 and have recently began grinding it. Turbinato sugar is usuallly pretty course which works well on larger cuts of meat but I have found good results in grinding it up for our chicken and ribs.

BBQchef33 · 05-23-2006, 11:01 PM

Brown sugar and Turbinado are 2 different animals. So this makes a flavor difference too.

Brown sugar, is refined white sugar with molassas added 3-4% for light and 6-7% for dark. All sugar in its rawest state has molassas on it but it is removed in the refining process.

Turbinado, (or Raw sugar or natural Brown sugar), is brown sugar where some of the natural molassas is retained instad of spun off during refining. the percentage of molasas left in turbinado is substantially less than in the lightest Brown sugars. The molassas makes the brown sugars more robust/complex in flavor compared to the sweeter turbinado.

Its the amount of molassas in the 2 sugars that come into play in our craft.. Turbinado will hold up to the longer heat exposure in butts and brisket where a brown sugar will begin to carmelize much sooner in the cook. Brown sugars on the other hand when used on shorter cooks like ribs and chicken will carmelize in the 4-5 hours where turbinado may not unless you pump the temps up.

seth711 · 05-23-2006, 11:21 PM

Great analysis... Great explination...

big brother smoke · 05-23-2006, 11:42 PM

Quote:

Originally Posted by seth711

Great analysis... Great explination...

Yep, I agree with what was said!

Bigmista · 05-24-2006, 01:22 AM

I would think that you would need more turbinado by volume because the crystals are bigger that in brown sugar. Same as Kosher salt and regular salt. Now if you are going by weight, then by all means keep it equal.

LostNation · 05-24-2006, 04:31 AM

I use turbinado sugar along with 'Brownulated' sugar in my rub. I think when I replaced white sugar for turbinado I did it equal by weight.

Q_Egg · 05-24-2006, 09:38 AM

.... just a 'newborn' at BBQ, but pretty decent artisan bread baker. I was taught early to pay lots of attention to weights in formulas due to some of the issues just mentioned here.

Differences in shape, size and and related volume of sugar crystals can really change the net effect. Moving early to Turbinado sugar was already planned and your post just pushed me over the edge.

T_B

kcquer · 05-24-2006, 12:22 PM

.

Quote:

Moving early to Turbinado sugar was already planned and your post just pushed me over the edge.

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.

Dakaty · 05-24-2006, 01:54 PM

Is turbinado sugar readily available in the grocery stores? I've not seen it, but have never really looked for it.

What other uses does it have?

backyardchef · 05-24-2006, 01:56 PM

You should be able to find it in a supermarket. It's often marketed under the name "Sugar in the Raw"...don't know if that helps any.

NorthernQ · 05-24-2006, 02:18 PM

Thanks, Phil. I have used raw sugar for a while now and have wondered if its the same as Turbinado.
BTW I also use granulated pure maple sugar in some of my rubs .... what a different kick that gives!

05-23-2006, 09:45 PM	#1
elvis67 Full Fledged Farker Join Date: 07-22-05 Location: kansas	Turbinado Sugar When making up a rub that calls for sugar , would it be correct when substituting turbinado sugar in the rub to use same amount as called for originally? I am helping my sis this weekend and will be making some rubs and was wanting to try the turbinado sugar. __________________ Be good or be good at it!!

05-23-2006, 09:49 PM	#2
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	i use it when sugar is called for __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

05-23-2006, 10:02 PM	#3
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	I would agree that you should start with equal as the rule of thumb. You may need to adjust up or down to your liking. I've found that I tend to use more turbinado compared to dark brown sugar as it tastes milder IMO. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

05-23-2006, 10:49 PM	#4
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City	When replacing reg. processed sugar, I swap it 1:1. __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

05-23-2006, 10:59 PM	#5
seth711 Knows what a fatty is. Join Date: 12-21-05 Location: Woodstock, IL	I personally substitute 1 for 1 and have recently began grinding it. Turbinato sugar is usuallly pretty course which works well on larger cuts of meat but I have found good results in grinding it up for our chicken and ribs. __________________ Seth Porkrastinators BBQ Team [URL="http://porkrastinators.blogspot.com"]http://www.porkrastinators.com[/URL]

05-23-2006, 11:01 PM	#6
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	Brown sugar and Turbinado are 2 different animals. So this makes a flavor difference too. Brown sugar, is refined white sugar with molassas added 3-4% for light and 6-7% for dark. All sugar in its rawest state has molassas on it but it is removed in the refining process. Turbinado, (or Raw sugar or natural Brown sugar), is brown sugar where some of the natural molassas is retained instad of spun off during refining. the percentage of molasas left in turbinado is substantially less than in the lightest Brown sugars. The molassas makes the brown sugars more robust/complex in flavor compared to the sweeter turbinado. Its the amount of molassas in the 2 sugars that come into play in our craft.. Turbinado will hold up to the longer heat exposure in butts and brisket where a brown sugar will begin to carmelize much sooner in the cook. Brown sugars on the other hand when used on shorter cooks like ribs and chicken will carmelize in the 4-5 hours where turbinado may not unless you pump the temps up. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

05-23-2006, 11:21 PM	#7
seth711 Knows what a fatty is. Join Date: 12-21-05 Location: Woodstock, IL	Great analysis... Great explination... __________________ Seth Porkrastinators BBQ Team [URL="http://porkrastinators.blogspot.com"]http://www.porkrastinators.com[/URL]

05-24-2006, 01:22 AM	#9
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	I would think that you would need more turbinado by volume because the crystals are bigger that in brown sugar. Same as Kosher salt and regular salt. Now if you are going by weight, then by all means keep it equal. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

05-24-2006, 04:31 AM	#10
LostNation Full Fledged Farker Join Date: 12-15-05 Location: Essex Jct. Vermont	I use turbinado sugar along with 'Brownulated' sugar in my rub. I think when I replaced white sugar for turbinado I did it equal by weight. __________________ Rich Decker www.lostnationvt.com

05-24-2006, 09:38 AM	#11
Q_Egg is One Chatty Farker Join Date: 05-06-06 Location: St George, UT	I like the equal by weight comment ...... .... just a 'newborn' at BBQ, but pretty decent artisan bread baker. I was taught early to pay lots of attention to weights in formulas due to some of the issues just mentioned here. Differences in shape, size and and related volume of sugar crystals can really change the net effect. Moving early to Turbinado sugar was already planned and your post just pushed me over the edge. T_B

05-24-2006, 01:54 PM	#13
Dakaty Full Fledged Farker Join Date: 01-05-06 Location: Katy, Texas	Is turbinado sugar readily available in the grocery stores? I've not seen it, but have never really looked for it. What other uses does it have?

05-24-2006, 01:56 PM	#14
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	You should be able to find it in a supermarket. It's often marketed under the name "Sugar in the Raw"...don't know if that helps any. __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

05-24-2006, 02:18 PM	#15
NorthernQ On the road to being a farker Join Date: 02-17-06 Location: Temiskaming Shores, Ontario, Canada	Thanks, Phil. I have used raw sugar for a while now and have wondered if its the same as Turbinado. BTW I also use granulated pure maple sugar in some of my rubs .... what a different kick that gives! __________________ Peter Beer is proof that God loves us. ____________________________________ Crown Verity gasser Little gasser Meco bullet, CharGriller Refrigerator shelf, pile of rocks, stack of wood Former Klose owner (sob)

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