Sugar in beef rub recipes

[newbienick]

It seems like many beef rub recipes online have some amount of sugar in them. I really like sugar in my pork recipes, but I like savory rubs for beef. Am I missing something by NOT adding sugar to my beef rubs?

 

[fivetricks]

Nope. I never use it in mine.

Salt, pepper, (optional from this point) GP, cumin, OP

 

[SecondHandSmoker]

You're not missing a thing.
I am not a big fan of sugar in beef rubs either.
Though I do use a little bit of blackstrap molasses on briskets to help the rub stick.
And for butts and BBQ'd yardbird, it is always turbinado sugar in the rub as opposed to brown sugar.

 

[newbienick]

You're not missing a thing.
I am not a big fan of sugar in beef rubs either.
Though I do use a little bit of blackstrap molasses on briskets to help the rub stick.
And for butts and BBQ'd yardbird, it is always turbinado sugar in the rub as opposed to brown sugar.

I've heard about using turbinado rather than brown sugar. Why do you like it better?

 

[chef jimmyj]

Your preference. I add a little bit, 2Tbs in Beef Rub compared to 1/2Cup in Pork Rub, for balance and a nice bark. Not really perceptible on the Beef...JJ

Bubba Beef Rub

Good on anything Beef. Burgers and Steaks too!

2T Turbinado Sugar
2T Kosher Salt
2T Black Peppercorns
1T Coriander Seed
1T Dill Seed
1T Dry Minced Onion
1T Dry Minced Garlic
1T Dry Lemon Peel (optional)
1tsp Allspice Berries
1tsp Dry Thyme Leaves
3 Bay Leaves, crumbled

1-2ea Dry Whole Chipotle Chiles, stems and seeds removed or 1tsp Chipotle Powder.

Add Cayenne if more heat is desired.

All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant, 1-2 minutes. The Garlic and Onion do not need to be toasted.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup...JJ

 

[SecondHandSmoker]

I've heard about using turbinado rather than brown sugar. Why do you like it better?

Turbinado doesn't cake up in rubs like brown sugar does.
Plus, I prefer the more "earthy" flavor from the impurities in first cane pressing.

 

[tanglefoot]

I've tried a few different rubs on beef, and my all time favorite is the ol' fashioned SPOG. I smoke a lot of chuckies and it's my go-to favorite.

 

[SecondHandSmoker]

I've tried a few different rubs on beef, and my all time favorite is the ol' fashioned SPOG. I smoke a lot of chuckies and it's my go-to favorite.

Old school SPOG will get my vote every time.

 

[noboundaries]

The only cut of beef I grill that has sugar in the rub is skirt steak. The sugar is there for one reason, to add to the char. There isn't enough to add to the taste.

 

[newbienick]

Ok, you guys confirmed what I already thought. I don't like sweet on my beef rubs, and it doesn't sound like I'm missing anything magical by skipping the sugar.

Like most of you, I stick with the basics. Kosher salt, coarse pepper, onion/garlic powder...maybe get something spicy in there like a cayenne or chipotle powder.