Brown vs white sugar in rubs

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jemm

Newbie
Original poster
Aug 8, 2011
27
10
West Orange, NJ
I see a bunch of rubs calling for both but i usually juat use all brown. Is there really any difference in the taste when it's used for a rub? Like, is it worth using both or is just using one or the other better? If so, which would you prefer and why?

Sorry if this has been covered, I tried searching a little but im on my phone so it's tough.
 
I personally don't like salt or sugar in a rub, one draws out moisture and the other burns. 
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Ditto on the raw turbinado for a few reasons. 
  • It is dry and mixes into the rub much easier. 
  • I am diabetic and my body seems to deal with it much better than a processed sugar.
  • It does not burn as easily, and that works out great for finishing chicken parts or ribs on a hot grill to give a nice crust.
 
Can anyone tell me what the difference is between Raw Sugar and Unrefined Sugar? I have both and one would think they are the same but they are different.
 
I have tried Sugar in the raw and have had the same results as with Brown Sugar Light/and Dark.

My bark is never burnt, but then again each smoker is different and may get different results.

As far as using white sugar, I personally haven't used white in a rub, but don't see why it would be a problem at lower temps

You will sometimes see barbecue sauce recipes using molasses and white sugar as opposed to brown sugar

The steps below give you an idea about the sugar:
  1. To make Light Brown Sugar, Measure one cup of granulated sugar and one tablespoon of molasses into a mixing bowl.
  2. Stir with a fork until completely mixed.
  3. To make dark brown sugar, increase the molasses to two tablespoons.
 
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Yes I have seen that, but I have both, they look different and have a different taste to them, maybe it is the location they were grown or possibly a different variety.
 
Probably produced by different manufacturers. The "Sugar in the Raw" brand that you can buy at the grocers seems to me to have less molasses content than the turbinado sugar I buy at the local "boutique" health food store.
 
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Quote:
I have tried Sugar in the raw and have had the same results as with Brown Sugar Light/and Dark.

My bark is never burnt, but then again each smoker is different and may get different results.

As far as using white sugar, I personally haven't used white in a rub, but don't see why it would be a problem at lower temps

You will sometimes see barbecue sauce recipes using molasses and white sugar as opposed to brown sugar

The steps below give you an idea about the sugar:

O ok.  Makes sense, thank you.
 
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