White sugar is much easier to use, I can mix and use rub shaker. But it's missing the flavor of brown sugar. looking for a way to dry brown sugar, so it's not so sticky. or add molasses flavor to the mix.
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Brown Sugar vice white Sugar
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Founding Member
- Jul 2014
- 6067
- Blue Earth, Minnesota
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LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
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Club Member
- Nov 2014
- 5142
- Summerfield FL
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Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
This recipe has a method for drying brown sugar in the oven. https://pitmaster.amazingribs.com/fo...rib-rub-recipe
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Going on both sides of Sugar in the Raw:- Zulka Morena - A "minimally processed" cane sugar. It looks like white sugar that needs a bath and you can use it 1:1 in place of white sugar but it does have more flavor.
- Demerara sugar - This sits between a turbinado and regular brown sugar. The grains are more coarse like Sugar in the Raw with slightly more molasses so it's stickier, but not as sticky as brown sugar.
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