Dry Your Brown Sugar

Shooody · 10-21-2011, 03:29 PM

I found a rub recipe that called for spreading out your brown sugar on a cookie sheet to dry before putting it in your rub. First time I've seen this, it's an extra step but it really mixes better with the other spices. Anyone else do this?

el_matt · 10-21-2011, 03:33 PM

I haven't dried mine in the oven, but I've used the microwave a few times. It really does mix up a bit better.

Matt

Garyt · 10-21-2011, 03:52 PM

I dry mine in the oven, then let cool and go over it with a rolling pin to break it back apart. Put it in a food processor once but it turned it into dust. Will have to try out the microwave method.

PatioDaddio · 10-21-2011, 04:18 PM

Yup, I do it, and I recommend it highly.

John

BBQ Bacon · 10-21-2011, 04:20 PM

I assumed this was the right thing to do right from the get go. I thought the moisture in the brown sugar would cause the rub to go stale quickly.

Stoke&Smoke · 10-21-2011, 04:33 PM

I don't know if it causes the rub to go stale, but it does cause it to clump. I either do this, or use turbinado, which doesn't use the molassas so doesn't get so wet and clumpy

posey's_pork_pit · 10-21-2011, 05:57 PM

All the time ~ spread the brown sugar on a cookie sheet and place out of the way; like on top of the freezer. Several hours later, its dry and ready to go in the rub; no clumping!

Like Stoke & Smoke, if I don't have the time, I'll use either turbinado or raw sugar.

BrewerDJ · 10-21-2011, 06:03 PM

I switch a while ago to granulated brown sugar. Works great. They also sell granulate honey and powdered molasses. Have not bought and tried those yet. They are a little pricey.

Fat Daddy's Franks · 10-21-2011, 11:12 PM

Tried this for the first time 2 weeks ago! Loved it. Extra step but no clumping and shakes on wonderfully!

The Grill Sergeant · 10-22-2011, 12:06 AM

I've never "dried" my brown sugar, but I regularly put soup crackers in every container of rub I make... no clumping.

TomB · 10-22-2011, 04:47 AM

I dry all my sugars at the same time.

GreenDrake · 10-22-2011, 09:15 AM

Hit a spice shop and get some granulated brown sugar, won't cake and produces excellent rubs. No need to do any of that curing again.

10-21-2011, 03:29 PM	#1
Shooody Got Wood. Join Date: 10-11-10 Location: Omaha, NE Downloads: 0 Uploads: 0	Dry Your Brown Sugar I found a rub recipe that called for spreading out your brown sugar on a cookie sheet to dry before putting it in your rub. First time I've seen this, it's an extra step but it really mixes better with the other spices. Anyone else do this? __________________ 22.5" Weber One Touch Gold, CharGriller Trio

10-21-2011, 04:20 PM	#5
BBQ Bacon is one Smokin' Farker Join Date: 09-22-11 Location: Calgary, Alberta Downloads: 0 Uploads: 0	I assumed this was the right thing to do right from the get go. I thought the moisture in the brown sugar would cause the rub to go stale quickly. __________________ Did someone say Bacon? 18.5" Weber Smokey Mountain Cooker. www.canuckfoodie.com Black Thermopen <- the colour of speed!

10-21-2011, 04:33 PM	#6
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Woodridge, IL Downloads: 1 Uploads: 0	I don't know if it causes the rub to go stale, but it does cause it to clump. I either do this, or use turbinado, which doesn't use the molassas so doesn't get so wet and clumpy __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list

10-21-2011, 05:57 PM	#7
posey's_pork_pit is one Smokin' Farker Join Date: 05-11-10 Location: Doraville GA Downloads: 5 Uploads: 0	All the time ~ spread the brown sugar on a cookie sheet and place out of the way; like on top of the freezer. Several hours later, its dry and ready to go in the rub; no clumping! Like Stoke & Smoke, if I don't have the time, I'll use either turbinado or raw sugar. __________________ Super fast Purple Thermapen Custom Reverse Flow 55 Gallon Drum Offset Weber SS Performer date code EE Weber 18 and 22.5 OTS Kettle w/Marty's handles Smokey Joe Silver w/wooden handle a.k.a. Mini Me Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce.

10-22-2011, 12:06 AM	#10
The Grill Sergeant Full Fledged Farker Join Date: 08-24-10 Location: Omaha, NE Downloads: 0 Uploads: 0	I've never "dried" my brown sugar, but I regularly put soup crackers in every container of rub I make... no clumping. __________________ 22.5 WSM, CB940, 26 MB Pro Kettle, Thermos Grill-2-Go, Maverick ET-7 & Taylor Digi, BBQ Guru

10-21-2011, 03:33 PM	#2
el_matt is One Chatty Farker Join Date: 12-08-09 Location: Turlock, California Downloads: 0 Uploads: 0	I haven't dried mine in the oven, but I've used the microwave a few times. It really does mix up a bit better. Matt

10-21-2011, 03:52 PM	#3
Garyt Found some matches. Join Date: 06-25-08 Location: wausau, wisconsin Downloads: 0 Uploads: 0	I dry mine in the oven, then let cool and go over it with a rolling pin to break it back apart. Put it in a food processor once but it turned it into dust. Will have to try out the microwave method.

10-21-2011, 04:18 PM	#4
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Yup, I do it, and I recommend it highly. John

10-21-2011, 06:03 PM	#8
BrewerDJ On the road to being a farker Join Date: 09-23-10 Location: Springfield, NJ Downloads: 0 Uploads: 0	I switch a while ago to granulated brown sugar. Works great. They also sell granulate honey and powdered molasses. Have not bought and tried those yet. They are a little pricey.

10-21-2011, 11:12 PM	#9
Fat Daddy's Franks Got Wood. Join Date: 09-16-09 Location: Yuba City, CA Downloads: 0 Uploads: 0	Tried this for the first time 2 weeks ago! Loved it. Extra step but no clumping and shakes on wonderfully!

10-22-2011, 04:47 AM	#11
TomB Full Fledged Farker Join Date: 02-07-10 Location: Des Moines, IA Downloads: 0 Uploads: 0	I dry all my sugars at the same time. __________________ Tom Red Nose BBQ WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker

10-22-2011, 09:15 AM	#12
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	Hit a spice shop and get some granulated brown sugar, won't cake and produces excellent rubs. No need to do any of that curing again. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

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