There used to be a rib rub passed around called BRITU (best rub in the universe) that used dried (in the oven) brown sugar. The drying of the sugar was a very important step or you ended up with a clumpy rub. Didn't take much to dry brown sugar. I don't know why it wouldn't work the same way in a pellet smoker under low low fire. Pretty sure that what my friends, the Food Commanders did.
I don't know fzxdoc I think this stuff would ruin cinnamon rolls. It smelled so smoky that I had to get it out of the bbq tool box.
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Since there have been a few comments that the brown sugar is not picking up enough smoke flavor, I'm thinking of using an amazing tube in my pellet burner. I think I'll do it with the grill off and also one time with the grill on. I'm thinking the more acrid smoke generated by the tube will generate a heavier flavor. With the grill off, the smoke should stay in the burner longer, with the grill on, there will be some clean smoke generated in addition to the tube and also the air will move through the sugar better than with it off. I'll post my results.
I would love to hear the results... I am starting to get requests for the rub, and I feel a little dishonest when the secret ingredient is something I buy pre-made! Also, I can't afford to buy that much...
Comment