Maple Powder?

[Bluegill]

Does anyone use Maple Powder or Honey powder in their rubs? Just curious if you think it makes a difference in taste and cost.

[Michael Brinton]

That sounds like an excellent suggestion. Are you thinking something like subbing in for brown sugar? This is an intriguing idea... 🤔

[Bluegill]

Was watching BBQ Pitmasters today and a couple of the competitors mentioned that they used these two powders. They didn’t say if they cut back on the other sugars, but I would think you would have to.

[mountainsmoker]

I have use maple sugar as a substitute for the sugar in a rub, I use less as it is sweeter.

[Skip]

I've used it in a Bacon recipe. Works good.

[Oakgrovebacon]

I use maple sugar in bacon curing all the time, have not tried it in any other rubs or seasonings. Should be good on pork.

[MattTheGR8]

I use maple sugar for both beef jerky and curing bacon. Using it in other rubs sounds like a good idea.
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[texastweeter]

honey sounds like a good thing to add to my pork rubs...got me thinking.

[Texas Larry]

I have just recently used honey powder in a rib rib instead of brown sugar. Seemed to work well. Didn’t use a lot so didn’t notice a lot of honey flavor. Gonna keep experimenting with it. Seems like a good idea.

[IowaGirl]

If I add any kind of sugar to a rub for use on meat cooked at higher temps (as opposed to things like bacon or jerky), my opinion is the sugar is present less for adding a distinctive flavor and more to encourage browning and to be a carrier for the spices. Once a sugar browns, the delicate flavor is largely lost. Even if a slight sweetness remains, it's mainly that -- just sweet.

I've tried brown sugar vs table sugar in otherwise the same rub. I could taste the difference up front, but IMO there wasn't a big difference in the flavor profile when the meat was done.

What I didn't like about the brown sugar version was it caked up a lot easier than the white sugar version. Caking also been my experience using dehydrated honey and maple sugar.

If I want honey or maple syrup to add a distinct flavor, I will include those ingredients in a glaze to be added at the end of the cook. Or in a sauce served at the table. That's where I think honey and maple syrup will shine at their best.

But I'm certain YMMV (your mileage may vary) on this.

[Henrik]

Great input!

[Bluegill]

Thanks IowaGirl, that’s what I was looking for. 👍

[Sephon]

I agree with IowaGirl . I now only really use white sugar in my rubs, and I dn't notice a flavor difference when the meat is done AND my rubs don't clump. I do however, finish my dry ribs with Honey Granules from Spiceology. I can truly taste the honey that way.