Brown vs white sugar in rubs

Discussion in 'Sauces, Rubs & Marinades' started by jemm, Aug 12, 2011.

  1. 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.
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    I personally don't like salt or sugar in a rub, one draws out moisture and the other burns. [​IMG]
     
  3. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    White sugar will burn faster than brown, but I use turbinado sugar (raw sugar) for my rubs.  Just a personal preference for me.
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    If I use sugar it is turbinado for sure
     
  5. scooper

    scooper Smoking Fanatic

    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.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Same here, use only raw sugar.
     
  7. Never tried that, gonna have to pick some up and use it in my next rub. Thanks guys!
     
  8. Do you substitute turbinado straight across for the other sugars? Thanks.
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Yes
     
  10. shtrdave

    shtrdave Smoking Fanatic

    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.
     
  11. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

  12. shtrdave

    shtrdave Smoking Fanatic

  13. sqwib

    sqwib Smoking Guru OTBS Member

    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.
     
    Last edited: Aug 15, 2011
  14. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    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.
     
    Last edited: Aug 15, 2011
  15. Quote:
    O ok.  Makes sense, thank you.
     

Share This Page