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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-02-2013, 10:41 AM   #16
Bamabuzzard
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It's the sugar. Switch to Turbinado sugar and in less amounts.
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Unread 07-02-2013, 11:02 AM   #17
Bludawg
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I use Splenda in my pork rubs instead of sugar it don't scorch and the Sweet really comes through. I cook everything 300+
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Unread 07-02-2013, 11:55 AM   #18
Fat Cap
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I found that using a lot of brown suger early in a smoke can make my ribs really dark. Try adding it just prior to wrapping. using a modest amout from the start should not be an issue though.
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