I have started using granular turbinado sugar because of less tendency to burn and it is close to the same size as course black pepper and kosher salt. Curious about Meaheads opinion and does it substitute well?
many times, I just later on salt, pepper, garlic, chili powder and turbinado sugar from shakers. I have a large quantity of pork to cook and want to try Memphis dust pre-mixed.
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Well. Meathead may have something different to say in regards to the amounts. When dealing with different sugars myself it has been a lot to do more with brewing beer, and there is no difference in amounts with TS compared to brown sugar or "table" sugar aka sucrose. Doesn't hurt to experiment before your large cook.
Isn’t the difference in sugars the amount of molasses in them? Otherwise they’re mostly he same? I know when I put use to put sugar in my coffee, I much preferred brown sugar in mine.
My understanding is turbinado is a refined sugar that has some of its natural molasses content remaining. Brown sugars are refined white sugar that has had molasse added back to them, more in dark brown and less in light brown. I've cooked with all three and can't really say I get the difference to any large degree. I wouldn't think any sugar would have a more robust resistance to heat as a rub, but I have no facts to back that up, just conjecture.
I have started cutting back on the amount of brown sugar in meatheads rub as it has a tendancy to burn easy and from a visual point the ribs too dark. I can get light brown or dark brown here (dark brown is almost black and heavy with molasses). So I just use the light brown. Other mods I do to Memphis dust are extra black pepper, paprika for more color and a touch of ground cloves.
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