hi guys,
I’m brand new to smoking (so much so that my smoker came today and it’s not built yet) and wanted to ask about the use of sugar in rubs. I’m a chef by trade and having checked out some rub recipes noticed they all have large amounts of sugar. I would never normally use this much sugar when cooking meats so wanted to ask if there is a reason it’s used in these quantities(tenderness etc) or if it’s just the flavour it imparts? Don’t get me wrong, I’m going to try these rubs but wanted to ask if anyone uses less sweet rubs?
I’m brand new to smoking (so much so that my smoker came today and it’s not built yet) and wanted to ask about the use of sugar in rubs. I’m a chef by trade and having checked out some rub recipes noticed they all have large amounts of sugar. I would never normally use this much sugar when cooking meats so wanted to ask if there is a reason it’s used in these quantities(tenderness etc) or if it’s just the flavour it imparts? Don’t get me wrong, I’m going to try these rubs but wanted to ask if anyone uses less sweet rubs?