What are the group's thoughts on sugar in rubs for the PBC due to the higher temps it runs at as compared to a "traditional" smoker?
I have made/used Meathead's Memphis Dust and completely skipped the sugar for fear of it burning in the cooker (especially since it seems like a lot of sugar in the recipe). Ribs/butts are good, but seem to be missing the sugar, or the flavor needs rounded out somehow. I typically do not sauce the ribs while in the cooker, or afterwards, just a preference.