Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: sparky on July 23, 2013, 11:55:09 AM
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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. 8)
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Turbanado is much less likely to clump in humid climates.
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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
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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?
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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.
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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?
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Measuring sugar usually depends on the size of the crystal (not unlike salt). Find a good conversion table and measure by weight.
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Turbinado
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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. :)
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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.
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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
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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!
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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.
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The "long" answer was more fun... :)