Brown sugar and higher pit temps

Discussion in 'General Discussion' started by gotbags-10, Oct 4, 2013.

  1. gotbags-10

    gotbags-10 Smoke Blower

    So I've generally smoked all my pork from 225-245 because I use a lot of brown sugar in my rub and don't want it to burn. I would love to do my butts or ribs closer to 275 like I do brisket but am concerned if this will be ok with the brown sugar? I know turbinado sugar can withstand a little more heat but I like the flavor of the brown sugar a little more
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    I've done a few butts at 275 with brown sugar in the rub. They turned out looking black but did not taste like they were burned. You might want to try a butt at 250 and if you are happy try the next butt a little higher.
     
  3. stickyfingers

    stickyfingers Smoking Fanatic

    I do my ribs and butts at 275 always and use brown sugar in my rub and never have a problem with burning or charring. I would try it and not be too concerned!
     
  4. greg b

    greg b Smoke Blower

    I'm with Stickyfingers on this one. I just did my first picnic and butt and it came out looking burnt but the crust was amazing. My heat ranged between 250 and 275 ( early on it had hit 300, but I backed it down pretty quickly).


     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    It always looks bad but tastes good. Like Oysters.........!!
     
  6. greg b

    greg b Smoke Blower

    mmm, smoked oysters!
     
  7. My homemade pork rub uses both brown sugar (I use dark) and turbinado sugar. The last 3 rib smokes, I smoke at 275°, yes they darken up but oh my are they delicious! 
     

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