sugar

Hi there, I know Turbinado sugar won't burn as easily as regular or brown sugar, but is it only because of larger grain size? I feel that it's hard to apply an even coating with a rub that has Turbinado in it. Also the larger grains tend to fall off pretty easily. So I'm thinking of grinding...

What time of sugar do you put in your rubs? Any reason to use one type over the other? (flavor, caramelizing, granular size...)???

Well been doing a lot of Pork Butts on pellet grills lately. Was using a GMG that had temp swings of up to 40 degrees above set point and minus 20 degrees. Would always try to adjust the set point so I never exceeded 250 at any point. Just purchased a YS-640 and cooked 3 Butts yesterday. My...

Good day all. I wanted to know some info on smoking with certain woods. I want to make a business for my family in the Philippines that has to do with good 'ol traditional real American BBQ. The woods they use for smoking over there is Sugar Cane primarily. Is sugar cane any good on poultry...

So I complained a while ago here about not liking sugar in rubs and injections because the bark turned so black, almost shiny, for pulled pork and brisket that I did. (pork was on top grate brisket was on bottom) Then last night on BBQ Pitmasters I see people injecting like crazy with apple...

So, I made a batch of my Dynamite rib rub a couple weeks ago (thinking ahead for the holiday cook) but when I went to use it yesterday, the brown sugar had already started to crystalize. It got me to thinking- there has to be a way to stop this from happening. Either the containers I've been...