Sugar doesn't melt, so....

[Koy Schoppe]

Interesting article from SeriousEats.com about changing the flavor profile of sugar by roasting in the over at 300 degrees for various lengths of time. Made me think of Huskee Rib Rub (and drying out the brown sugar).
It would be interesting to try out different variations of "decomposed" sugar in rubs.

http://www.seriouseats.com/2016/05/h...ing-sugar.html

Even if not used for BBQ, sounds like you can make some interesting changes to recipes with this technique, so thought I would share.

[Darchie03]

Looks like they have many interesting ideas thanks.
Dave

[billg71]

That was a really interesting read, I'll have to try it soon. Caramel-flavored ribs? Mmmmm.

[Jerod Broussard]

I like the can of evaporated milk in boiling water that turns to caramel.

[RonB]

I agree - a very interesting read, and something I will have to try.

[mgaretz]

Those of us with smokers with good temperature control could do caramel sugar with smoke at the same time. Perfect for a rub, methinks!

[Thunder77]

Awesome read. I love Serious Eats almost as much as AR!

[Koy Schoppe]

Daniel Vaughn (Texas Monthly's BBQ editor) has been toying with different sugar cooking in his rib rubs. Good Twitter follow....

[martybartram]

Thanks for the tip on the follow