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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-22-2013, 07:23 AM   #1
John Bowen
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Default 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?
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Old 02-22-2013, 07:33 AM   #2
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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.
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Old 02-22-2013, 07:40 AM   #3
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Does the natural can caramelize the same?
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Old 02-22-2013, 07:45 AM   #4
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I use sugar in the raw.
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Old 02-22-2013, 08:03 AM   #5
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I have never had an issue with brown sugar burning.
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Old 02-22-2013, 08:23 AM   #6
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Quote:
Originally Posted by Jaskew82 View Post
I use sugar in the raw.

Same here. Turbinado sugar is awesome.
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Old 02-22-2013, 08:54 AM   #7
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evaporated cane.
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Old 02-22-2013, 09:33 AM   #8
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Default Which brown sugar?????

Turbinado is great. I still use brown sugar, but only when I foil in the end.
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Old 02-22-2013, 09:42 AM   #9
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I like demerara sugar. I also use alot of organic succunat sugar, turbinado and agave
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Old 02-22-2013, 10:02 AM   #10
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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.
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Old 02-22-2013, 10:21 AM   #11
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I just use regular c&h dark brown, never had an issue with it.
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Old 02-22-2013, 11:42 AM   #12
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I use both brown sugar and turbinado sugar never had a problem with the brown sugar
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Old 02-22-2013, 11:48 AM   #13
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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?????
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Old 02-22-2013, 11:52 AM   #14
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Anyone ever try using Piloncillo or Jaggery for the sugar in a rub instead of Demerra or Turbinado
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Old 02-22-2013, 12:04 PM   #15
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Default Which brown sugar?????

Quote:
Originally Posted by Neonnblack View Post
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.
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