turbinado sugar or brown sugar?

[sparky]

good morning to ya'll.  ok, well I have this rub I use a lot.  i bought 5 lbs of it.  i want to turn 1/2 of it into my sweet rub also.  except I want to add the sweet part.  so my friends......  is it better to cut a rub w/ turbinado or brown sugar.  oh, I only cook between 180°- 425° on the mak or WSM.   

[LostArrow]

Turbanado is much less likely to clump in humid climates.

[Hub]

Turbinado will tolerate higher temperatures without burning (turning black) but will still burn.   I use it in home-made rubs for ribs and chicken (which I cook at 275) and it doesn't darken at all.  It does not have the flavor "character" of dark brown sugar, however (molasses content).   So, there's the trade-off.  Light brown sugar and Turbinado have a similar flavor profile to my taste buds.

Hub

[Pappymn]

Turbinado will tolerate higher temperatures without burning (turning black) but will still burn.   I use it in home-made rubs for ribs and chicken (which I cook at 275) and it doesn't darken at all.  It does not have the flavor "character" of dark brown sugar, however (molasses content).   So, there's the trade-off.  Light brown sugar and Turbinado have a similar flavor profile to my taste buds.

Hub

I have molasses powder. Wonder if that would fill the void?

[UWFSAE]

Turbinado, demerara, and muscovado are all unrefined and have a much more robust taste than table sugar.  Muscovado is the closest to what we think of as brown sugar so it'll be a bit clumpy but still delicious.  I've used turbinado and demerara interchangeably in rubs to great success with good carmelization without burning; moreover, these two will make for a more granular rub with a more even consistency than typical brown sugar.

[Patio Cook#1]

So, how do you measure regular cane sugar vs. turbinado sugar vs. brown sugar?
Does a 1/4 cup of one = a 1/4 cup of the other?
EH?

[Ka Honu]

Measuring sugar usually depends on the size of the crystal (not unlike salt).  Find a good conversion table and measure by weight.

[RickB]

Turbinado

[sparky]

measure w/ a scale.  so I was going to cut the rub 3 to 1.  so 6 ounces of rub to 2 ounces or sugar.  ok.  thank ya'll for the input.  got some sweet ribs to put on the WSM now.  I like this forum.  a whole bunch of nice ppl.   

[Pappymn]

measure w/ a scale.  so I was going to cut the rub 3 to 1.  so 6 ounces of rub to 2 ounces or sugar.  ok.  thank ya'll for the input.  got some sweet ribs to put on the WSM now.  I like this forum.  a whole bunch of nice ppl.   

Sweet sparky ribs. Looking forward to seeing those. My family only eats sweet.

[Hub]

I have molasses powder. Wonder if that would fill the void?

I didn't know they made the stuff.  As long as it is mostly flavoring and not sugars it'll probably work.  You might try it on a chunk or two and let us know your results.

Hub

[drholly]

Measuring sugar usually depends on the size of the crystal (not unlike salt).  Find a good conversion table and measure by weight.

Do you know - can you point to - a good conversion table?

Thanks!

[Ka Honu]

I find that most recipes I see call for "regular" table sugar or brown sugar, both of which weigh about 200 grams per cup.  If I'm using one of those or something else like turbinado, I dig out my trusty scale and measure the weight needed.  If the recipe calls for some other kind of sugar (caster, cane, etc.) I look it up when I see it and never write it down because that would be too easy.

Short answer:  No, but if you find one, pass it on.

[drholly]

The "long" answer was more fun...