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:
- To make Light Brown Sugar, Measure one cup of granulated sugar and one tablespoon of molasses into a mixing bowl.
- Stir with a fork until completely mixed.
- To make dark brown sugar, increase the molasses to two tablespoons.
Edited by SQWIB - 8/15/11 at 6:40am