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Diabetic rub vs regular and bark development

post #1 of 3
Thread Starter 
The Splenda doesn't caramelize like good ole sugar. It's getting a decent thin bark but hey, for a diabetic group of people they will just be happy to actually be able to have BBQ. 4anyve2e.jpg
post #2 of 3
Cool, you may want to consider experimenting with tagatose, it'll caramelize like sugar.
It's expensive, but it'll go a way in a rub.

http://www.netrition.com/nunaturals_presweet_tagatose.html

~Martin
post #3 of 3
Thread Starter 
Nice thanks I'll definitely look into it!!
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