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It's done all the time generally with other spices as well. If you want extra bark use Mustard. Scoring the but will give you more surface area for bark as well.
I should have said it is used all the time as component of rubs.
It should. But I have never used it straight up like that but I have used it in my rub mixture alot of the times. I guess it will add a sweetness to the meat.
and be sure to use the darkest brown sugar you can get. brown sugar us make by adding back some of the molasses and heavier elements that are cooked of f to get white sugar. i use this stuff from a bakery supply company that is very dark. it gives a richer flavor or you can use turbindado sugar its sugar that has not been processed all the way. .