I've been using Turbinado sugar for years. Now I've been reading my new Meathead cookbook which is a wealth of information I wish i had years ago. I'm no longer convinced it was or is the right chioce. Looking for advice. I was under the impression Turbinado had a higher melting rate and would be better for long cooks. What are your views on the matter?
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Tubinado sugar in a dry rub. To use or not to use?
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Here are a couple of discussions on it here:
I recently had a cook that I was extremely unhappy with. I think a number of issues may have contributed to the poor flavor. One of the changes I made to my
I pre-ordered an incredible book titled,"The Science of Great Barbecue and Grilling", not to sure about the author, though. Anyway, I'm going to
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I use granulated sugar in the rubs that I pre-mix which are stored in the cabinet. I haven't experimented with turbinado sugar in my rubs but anything with brown sugar I mix on the same day. I found long ago that the brown sugar tended to clump and make the spices a bit uneven when stored. Let me know how your side by side goes.
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I have not used Turbinado either. I never really run into the problems that other seem too, with respect to burning sugars. Maybe I, and everyone that easts my food can't taste it. I use granulated sugar in all of my rubs. I am open to trying Turbinado, I just have not seen the need too. Am I missing something? When do you guys run into problems when using granulated sugar? Just curious.
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I use it for my brisket rub. Not because of the higher temp thing, but because it was an inbetween for brown and white. I wanted some molasses.....
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From Bing AI,
Turbinado sugar is a minimally processed sugar that is made by spinning raw sugar in a centrifuge to remove the molasses and water1. It has a light brown color and a subtle molasses flavor. It is often used in BBQ rubs and sauces because it adds sweetness without overpowering the other flavors
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