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Brown vs white sugar in rubs

post #1 of 15
Thread Starter 
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.
post #2 of 15

I personally don't like salt or sugar in a rub, one draws out moisture and the other burns. hockeyeurbaston.gif

post #3 of 15

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

post #4 of 15
Quote:
Originally Posted by RowdyRawhide View Post

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



If I use sugar it is turbinado for sure

 

post #5 of 15

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.
post #6 of 15

Same here, use only raw sugar.

post #7 of 15
Thread Starter 
Never tried that, gonna have to pick some up and use it in my next rub. Thanks guys!
post #8 of 15

Do you substitute turbinado straight across for the other sugars? Thanks.

post #9 of 15
Quote:
Originally Posted by Hawkiphan View Post

Do you substitute turbinado straight across for the other sugars? Thanks.



Yes

post #10 of 15

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.

post #11 of 15
Quote:
Originally Posted by shtrdave View Post

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.


According to this they are the same.
http://www.ehow.com/facts_7384308_unrefined-sugar-benefits-vs_-raw.html

 

post #12 of 15
Quote:
Originally Posted by cliffcarter View Post




According to this they are the same.
http://www.ehow.com/facts_7384308_unrefined-sugar-benefits-vs_-raw.html

 

 

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.
 

 

post #13 of 15

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.

 


Edited by SQWIB - 8/15/11 at 6:40am
post #14 of 15



 

Quote:
Originally Posted by shtrdave View Post



 

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.

 

post #15 of 15
Thread Starter 

Quote:

Originally Posted by SQWIB View Post

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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