Which brown sugar?????

John Bowen · 02-22-2013, 07:23 AM

For many years I have been using Domino Brown sugar in my rubs – both light and dark. About six months ago I discovered Billingtons Brown Sugar and fell in love with the flavor. A very very rich flavor. The one drawback is that it takes the color of the product down to such a dark color it almost looks burned.

This got me to wondering – what other brown sugars are out there and which do any of you use and why?

woodbutcher1 · 02-22-2013, 07:33 AM

I no longer use either light or dark brown sugars in any of my rubs. It was that discus-ting taste of burned Molasses in my mouth that made me switch to something else. And that something else happens to be .....
Natural Cane Turbinado Sugar as suggested by the Brethren.
And i like it.

BayoustateBBQ · 02-22-2013, 07:40 AM

Does the natural can caramelize the same?

Jaskew82 · 02-22-2013, 07:45 AM

I use sugar in the raw.

John Bowen · 02-22-2013, 08:03 AM

I have never had an issue with brown sugar burning.

DubfromGA · 02-22-2013, 08:23 AM

Quote:

Originally Posted by Jaskew82

I use sugar in the raw.

Same here. Turbinado sugar is awesome.

boogiesnap · 02-22-2013, 08:54 AM

evaporated cane.

Big slick · 02-22-2013, 09:33 AM

Turbinado is great. I still use brown sugar, but only when I foil in the end.

chickenchoker · 02-22-2013, 09:42 AM

I like demerara sugar. I also use alot of organic succunat sugar, turbinado and agave

Bludawg · 02-22-2013, 10:02 AM

I don't use sugar based rubs any more Mainly Salt & pepper these days. But when I did I started using splenda in place of traditional sugar it retains the sweet and don't scorch.

Neonnblack · 02-22-2013, 10:21 AM

I just use regular c&h dark brown, never had an issue with it.

Puckstopper · 02-22-2013, 11:42 AM

I use both brown sugar and turbinado sugar never had a problem with the brown sugar

John Bowen · 02-22-2013, 11:48 AM

Quote:

I use both brown sugar and turbinado sugar never had a problem with the brown sugar

What brand of brown sugar do you use?????

bo_gator · 02-22-2013, 11:52 AM

Anyone ever try using Piloncillo or Jaggery for the sugar in a rub instead of Demerra or Turbinado

silverfinger · 02-22-2013, 12:04 PM

Quote:

Originally Posted by Neonnblack

I just use regular c&h dark brown, never had an issue with it.

That's what I've been using with no problems. I've herd that sugar will burn if takin to high temps. Not sure what temp that is. I tend to stay I between 220 to 230 for my ribs and 230 to 235 for butts. So basically, I only put sugar on pork.

02-22-2013, 07:23 AM	#1
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	Which brown sugar????? For many years I have been using Domino Brown sugar in my rubs – both light and dark. About six months ago I discovered Billingtons Brown Sugar and fell in love with the flavor. A very very rich flavor. The one drawback is that it takes the color of the product down to such a dark color it almost looks burned. This got me to wondering – what other brown sugars are out there and which do any of you use and why?

02-22-2013, 07:33 AM	#2
woodbutcher1 Full Fledged Farker Join Date: 04-04-10 Location: Shelby Twp. Macomb Co. SE Michigan Downloads: 0 Uploads: 0	I no longer use either light or dark brown sugars in any of my rubs. It was that discus-ting taste of burned Molasses in my mouth that made me switch to something else. And that something else happens to be ..... Natural Cane Turbinado Sugar as suggested by the Brethren. And i like it. __________________ leonard ----------------- 22.5" Weber------OTS 18.5" Weber------OTS 14" Weber---- Smokey Joe 55 Gal. UDS 30 Gal. UDS 16 Gal. Mini. UDS Maverick ET-732 & iQue - 110

02-22-2013, 07:40 AM	#3
BayoustateBBQ On the road to being a farker Join Date: 01-25-13 Location: Loseianna (LA) Downloads: 0 Uploads: 0	Does the natural can caramelize the same? __________________ "Real men like their Pork Pulled" How to smoke a 14 lb tender brisket in 4 hours!

02-22-2013, 07:45 AM	#4
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	I use sugar in the raw. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

02-22-2013, 08:54 AM	#7
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	evaporated cane. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training current avatar by N8, prior avatars by grillman.thanks! CLICK HERE to visit the BBQ Brethren Throwdowns

02-22-2013, 08:03 AM	#5
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	I have never had an issue with brown sugar burning.

02-22-2013, 09:33 AM	#8
Big slick is one Smokin' Farker Join Date: 03-04-11 Location: Palatine, Il Downloads: 0 Uploads: 0	Which brown sugar????? Turbinado is great. I still use brown sugar, but only when I foil in the end. __________________ 22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?

02-22-2013, 09:42 AM	#9
chickenchoker On the road to being a farker Join Date: 08-25-10 Location: Secaucus,NJ Downloads: 0 Uploads: 0	I like demerara sugar. I also use alot of organic succunat sugar, turbinado and agave __________________ Robert Mansfield (Bubba)- Chicken Chokers of NJ www.chickenchokersbar-b-que.com 2 18.5 WSM's with Pro Q stackers Mini WSM "skeeter" indirect vent crossover offset JOIN US ON FACEBOOK https://www.facebook.com/pages/Chick...49911985044419

02-22-2013, 10:02 AM	#10
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I don't use sugar based rubs any more Mainly Salt & pepper these days. But when I did I started using splenda in place of traditional sugar it retains the sweet and don't scorch. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-22-2013, 10:21 AM	#11
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV Downloads: 0 Uploads: 0	I just use regular c&h dark brown, never had an issue with it.

02-22-2013, 11:42 AM	#12
Puckstopper On the road to being a farker Join Date: 01-14-13 Location: Forked river NJ Downloads: 0 Uploads: 0	I use both brown sugar and turbinado sugar never had a problem with the brown sugar __________________ 22.5 Weber Kettle,BWS Fatboy,Super Fast Lime Green Thermapen,Stok Tower Grill,and iGrill

02-22-2013, 11:52 AM	#14
bo_gator On the road to being a farker Join Date: 06-11-12 Location: Waynesville, NC Downloads: 0 Uploads: 0	Anyone ever try using Piloncillo or Jaggery for the sugar in a rub instead of Demerra or Turbinado __________________ Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen You mean Sriricha isn't one of the four basic food groups