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Maple Powder?

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  • Bluegill
    Club Member
    • Jan 2019
    • 73
    • NC Piedmont
    • BGE (Lg)
      Weber Genesis E310
      Weber 22" Kettle
      Weber Smokey Joe
      2 Masterbuilt 30" electric smokers
      22" Blackstone griddle
      17" Blackstone griddle
      Browning 2-burner
      Certified KCBS Judge & TC

    Maple Powder?

    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
    Club Member
    • May 2016
    • 250

    #2
    That sounds like an excellent suggestion. Are you thinking something like subbing in for brown sugar? This is an intriguing idea... 🤔

    Comment

    • Bluegill
      Club Member
      • Jan 2019
      • 73
      • NC Piedmont
      • BGE (Lg)
        Weber Genesis E310
        Weber 22" Kettle
        Weber Smokey Joe
        2 Masterbuilt 30" electric smokers
        22" Blackstone griddle
        17" Blackstone griddle
        Browning 2-burner
        Certified KCBS Judge & TC

      #3
      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.

      Comment

      • mountainsmoker
        Club Member
        • Jun 2019
        • 1449
        • Bryson City, NC

        #4
        I have use maple sugar as a substitute for the sugar in a rub, I use less as it is sweeter.

        Comment

        • Skip
          Founding Member
          • Jul 2014
          • 2400
          • Blue Earth, Minnesota
          • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

          #5
          I've used it in a Bacon recipe. Works good.

          Comment

          • Oakgrovebacon
            Club Member
            • Apr 2016
            • 1680
            • South central Illinois

            #6
            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.

            Comment

            • MattTheGR8
              Charter Member
              • Dec 2014
              • 177
              • Backwoods Party
                22" WSM
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                Rock's Stoker
                BBQ Guru DigiQ II

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                Weber rotisserie
                Smokenator
                Pizza Grill Stone

              #7
              I use maple sugar for both beef jerky and curing bacon. Using it in other rubs sounds like a good idea.
              ​​​​

              Comment

              • texastweeter
                Club Member
                • Jul 2017
                • 2092
                • Republic of Texas

                #8
                honey sounds like a good thing to add to my pork rubs...got me thinking.

                Comment

                • Texas Larry
                  Club Member
                  • May 2017
                  • 722
                  • Wilson County, TX
                  • PrimoXL
                    Maverick 732
                    Thermoworks 2K Themocouple
                    Thermapen
                    Weber Go-Anywhere (for the beach!)
                    Dreaming of a really good stick-burner...
                    Favorite beer: Alaskan Amber

                  #9
                  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.

                  Comment

                  • IowaGirl
                    Club Member
                    • Dec 2018
                    • 400
                    • Northeast Iowa, USA

                    #10
                    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.
                    Last edited by IowaGirl; July 29th, 2019, 07:26 AM.

                    Comment


                    • Henrik
                      Henrik commented
                      Editing a comment
                      Great input!
                  • Bluegill
                    Club Member
                    • Jan 2019
                    • 73
                    • NC Piedmont
                    • BGE (Lg)
                      Weber Genesis E310
                      Weber 22" Kettle
                      Weber Smokey Joe
                      2 Masterbuilt 30" electric smokers
                      22" Blackstone griddle
                      17" Blackstone griddle
                      Browning 2-burner
                      Certified KCBS Judge & TC

                    #11
                    Thanks IowaGirl, that’s what I was looking for. 👍

                    Comment

                    • Sephon
                      Club Member
                      • Jan 2017
                      • 191
                      • NW, PA
                      • Setup
                        • Primo Oval XL
                        • Charbroil 990 w/ Custom Firebox
                        • Fireboard w/ Fireboard Drive
                        • Pit Viper Fan
                        • iGrill 2
                        • Thermapen Mk. 4
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                        Favorites
                        Beer: Sam Adams Octoberfest
                        Whiskey: Bulleit ; Weller 12
                        Cook: Wings or Spare Ribs
                        Hobby: Saltwater Fly fishing; Warhammer 40k

                      #12
                      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.

                      Comment

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                      Meat-Up in Memphis 2020

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