What sugar to use?

ddog27 · 10-13-2005, 01:55 AM

In my homemade rub I use brown sugar and I have been thinking about switching to turbinado sugar (Sugar in the Raw). Can anyone give me the pros and cons for switching to turbinado sugar (Sugar in the Raw), or staying with brown sugar?

Kevin · 10-13-2005, 06:08 AM

ddog, I know you've seen this, but it has some good information for those that haven't.
http://www.bbq-brethren.com/forum/sh...ight=turbinado

chad · 10-13-2005, 06:36 AM

I've gotten to where I use turbinado in rubs. If I'm out at the time I'll still use brown sugar. I like the taste of the turbinado and the "large" granules are not really the issue some think - I don't grind down my rub for uniformity. The sugar melts down anyway.
I can't prove it but I "think" the turbinado makes a nicer bark, too.

Of course being here in FL makes it easy to buy regional brands - they are a bit cheaper than Sugar in the Raw but not much!

rbsnwngs · 10-13-2005, 07:42 AM

where can i find turbinado

willkat98 · 10-13-2005, 07:45 AM

Quote:

Originally Posted by RBSNWNGS

where can i find turbinado

Brown box, "Sugar in the Raw" most grocery stores.

Mary had it, so it should be available local to you Will

jt · 10-13-2005, 07:57 AM

I've had Turbinado in my pantry for who knows how long - one day I'll remember to use it.

Supposed to provide better bark. That will always be a good thing.

Jeff_in_KC · 10-13-2005, 08:16 AM

I still use brown sugar if the recipe calls for it specifically (might drop down a bit and replace some of the brown with turbinado). But if it says "sugar", I always use turbinado. I don't know whether uniformity is necessary or not but I recently started to do this on my latest batches. I can't argue with the Big Bob Gibson success.

kcquer · 10-13-2005, 09:30 AM

The biggest advantage to turbinado over white or brown sugars is its ability to withstand prolonged heat without burning. You can scorch brown sugar on ribs in just a few hours, turbinado will survive a rib cook without burning.
On butts and briskets, if you leave them on long enough to get them done any sugar added at the beginning will have turned dark, turbinado just lasts longer into the cook before the scorching starts.

rbsnwngs · 10-13-2005, 10:03 AM

tks bill

10-13-2005, 01:55 AM	#1
ddog27 Full Fledged Farker Join Date: 04-16-05 Location: Queen Creek, AZ Downloads: 0 Uploads: 0	What sugar to use? In my homemade rub I use brown sugar and I have been thinking about switching to turbinado sugar (Sugar in the Raw). Can anyone give me the pros and cons for switching to turbinado sugar (Sugar in the Raw), or staying with brown sugar? __________________ D-dog’s BBQ Rubs, So Good they’re better than Ketchup! [url]http://ddogsbbq.com[/url] [url]http://www.facebook.com/pages/D-DOGS-BBQ/30997079547?ref=ts[/url] [url]http://www.myspace.com/ddogsbbq[/url] [url]http://twitter.com/ddogsbbq[/url]

10-13-2005, 06:08 AM	#2
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	ddog, I know you've seen this, but it has some good information for those that haven't. http://www.bbq-brethren.com/forum/sh...ight=turbinado __________________ Kevin

10-13-2005, 06:36 AM	#3
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	I've gotten to where I use turbinado in rubs. If I'm out at the time I'll still use brown sugar. I like the taste of the turbinado and the "large" granules are not really the issue some think - I don't grind down my rub for uniformity. The sugar melts down anyway. I can't prove it but I "think" the turbinado makes a nicer bark, too. Of course being here in FL makes it easy to buy regional brands - they are a bit cheaper than Sugar in the Raw but not much! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

10-13-2005, 07:42 AM	#4
rbsnwngs is One Chatty Farker Join Date: 06-22-04 Location: Islip NY Downloads: 0 Uploads: 0	where can i find turbinado __________________ Will B WILLIE PALOOOOZA 2013 is here http://williepallooza.blogspot.com/ www.williebsbbq.com 38th IS ALMOST LIKE WINNING

10-13-2005, 07:57 AM	#6
jt Babbling Farker Join Date: 02-10-04 Location: BFE Downloads: 0 Uploads: 0	I've had Turbinado in my pantry for who knows how long - one day I'll remember to use it. Supposed to provide better bark. That will always be a good thing. __________________ I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 10 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E

10-13-2005, 08:16 AM	#7
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	I still use brown sugar if the recipe calls for it specifically (might drop down a bit and replace some of the brown with turbinado). But if it says "sugar", I always use turbinado. I don't know whether uniformity is necessary or not but I recently started to do this on my latest batches. I can't argue with the Big Bob Gibson success. __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

10-13-2005, 09:30 AM	#8
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue Downloads: 0 Uploads: 0	The biggest advantage to turbinado over white or brown sugars is its ability to withstand prolonged heat without burning. You can scorch brown sugar on ribs in just a few hours, turbinado will survive a rib cook without burning. On butts and briskets, if you leave them on long enough to get them done any sugar added at the beginning will have turned dark, turbinado just lasts longer into the cook before the scorching starts.

10-13-2005, 10:03 AM	#9
rbsnwngs is One Chatty Farker Join Date: 06-22-04 Location: Islip NY Downloads: 0 Uploads: 0	tks bill __________________ Will B WILLIE PALOOOOZA 2013 is here http://williepallooza.blogspot.com/ www.williebsbbq.com 38th IS ALMOST LIKE WINNING

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