Sugar in rubs

[ddog27]

I have read several posts about sugar in rubs. While there are a lot of people who like and put sugar in their rubs, I have also read where some people do not like sugar in rubs at all. One of the main complaints I have read is that it burns when you are cooking. Sugar will burn at 220 degrees, so if you are cooking with a sugar rub and keep the temp under 220 this shouldn’t be an issue. So what am I missing? Are there other pros and cons to putting sugar in a rub that I am missing? Does a non-sugar rub just taste better? I guess I am just confused since I am a sugar rub user. Please educate me!

[TAR RIVER RAT]

DDog I think the reason was for diabetics and those who do not want or need any extra sugar. Tejas BBQ Rub is coming out with a sugarless rub and I think it is in the testing stage. I would like it as I dont need the extra sugar.
Tarrib

[jshively]

Sugar adds that great carmalized crust when it melts down.

Never had a problem with the sugar burning and I have ran my pit up to 250 before. Realize you put sugar in cookies and run a stove at 350 and the cookies never come out tasting burnt unless you keep them in to long.

TexLaw is great at this stuff so I am looking for his input.

[TexLaw]

Sugar does not start burning at 220F. If that were the case, we wouldn't have candy. In candymaking, the lowest "stage" (i.e., the "thread" stage) doesn't even occur until 230F, and the last stage (i.e., "hard crack") is at 300F. If the sugar is in constant presence of water (like when it's rubbed onto a hunk of meat), then the water evaporation will cool the sugar and keep it from getting over those temperatures.

Also, in the presence of water and protein, you get the Maillard reaction, which produces that wonderful brown crust that we all love.


TL

[Buckeye]

That's it TL.....don't sugar coat it....tell us like it T I is. :P

[txpgapro]

You killin' me Buckeye! :lol:

[burnt food dude]

Sugar & salt are the 2 biggest problems of man. Diabetes and high blood pressure... YUCK!

The bad part is rubs use a lot of either or both. Granulated Splenda and granulated Whey Low supposedly is a one for one replacement for sugar. Supposedly they both are good for cooking and can take high heat. I haven't figured out a salt replacement yet.

I haven't used either in any of my rubs yet. I'm planning on it this month. If they work I'll let you know.

There are some rubs that don't use both. I'll look some up and post them in the rub section.

[Zeeman]

:shock: TL, that is eggzaklee what I was going to say. Thanks buddy :cry:
z

[burnt food dude]

This one is from the "Smoke & Spice book by Jamison & Jamison".

Southwest Heat

1/2 C ground New Mexican red chile
1/2 C grond ancho chile
3 T coarse salt
3 T ground cumin
1 T dried oregano

Mix and store coverd in a cool dark pantry.


Ok its got salt but no sugar. I'm still looking for some more.

[herper]

Txpgapro, those were the dying words of Atlantas homeless population after Bucky "helped" them :cry: :cry: :cry: :cry: :cry: :cry:
Herper

[Buckeye]

Txpgapro, those were the dying words of Atlantas homeless population after Bucky "helped" them :cry: :cry: :cry: :cry: :cry: :cry:
Herper

62....I baleeve I herd one exact quote from a guy an he sed..."%$#@^&*!@#$%^&*^%$#@!@#%^&.......whutcha put on this chicken?" :shock:
I thaut it wuz a compliment :P.....til he started foamin at tha mouth. :oops: :oops:

[herper]

the foamin at the ears should have been a sign too
Herper

[redneck cooker]

Yea, Bucky....what 62 said...cant to hear him or do you have foam coming from your ears???? :shock:

[Fred]

265 deg. is the burn tem for sugar.

Sugar in the rub helps seal in the juices


http://www.sugarindia.com/mus.htm
If I make my own rub - I use; Muscovado sugar.

If your finish sauce has sugar - lower temps to 175


If I mop my briskets/butts I use the rub as a base

[TexLaw]

There are some rubs that don't use both. I'll look some up and post them in the rub section.

My standard quick rub is freshly and coarsely ground black pepper (the chopper attachment for my stick blender is perfect for that, although I imagine a coffee grinder is, too), along with some Gebhart's chili powder, tumeric, and garlic powder. The amounts vary with my mood, but there's always a lot of pepper. Other things get tossed in there, too, depending on my mood. It never fails.

I usually put it on after some salt, but I don't add salt to the rub. I want more control than that.


TL