Got a rub question?

Anything added to the meat to make it mo better.

Moderator: TBBQF Deputies

slickyboyboo
Wrangler
Posts: 56
Joined: Tue May 29, 2012 9:36 am
Location: Clinton, MS
Contact:

Got a rub question?

Postby slickyboyboo » Sun Mar 22, 2015 10:18 am

Any of y'all use Muscavado sugar in your rubs? I've been using if for about 3 yrs now, and I love it. It creates an awesome bark, and it seems like you dang near can't scorch it, no matter how long the cook time.
Last edited by slickyboyboo on Sun Mar 22, 2015 12:36 pm, edited 1 time in total.
User avatar
BluDawg
Chuck Wagon
Posts: 3671
Joined: Fri Jul 10, 2009 9:55 am
Location: Jonesboro,Tx
Contact:

Re: Got a rub question?

Postby BluDawg » Sun Mar 22, 2015 11:09 am

Nope sorry, I'm a Salt & Pepper Guy It's a Tx thing :texas:
Never met a cow I didn't like with a little salt and pepper.
Image
My Blog: Http://acountryboyeats.blogspot.com
Old Country Over/Under
Webber 22" Performer
ECB
User avatar
ChileFarmer
Forum Star
Posts: 6602
Joined: Sun Feb 18, 2007 6:18 pm
Location: Jacksonville,Texas
Contact:

Re: Got a rub question?

Postby ChileFarmer » Sun Mar 22, 2015 2:26 pm

I have not used it. But would on chicken or pork rub. Might have to give it a try. Where would you buy it? CF :D
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
User avatar
Swamp Donkeyz BBQ
Outlaw
Posts: 1787
Joined: Tue Oct 16, 2012 2:26 pm
Location: Huntsville, Tx
Contact:

Re: Got a rub question?

Postby Swamp Donkeyz BBQ » Sun Mar 22, 2015 2:27 pm

Never tried it, but I may look into it. A lot of people use salt and pepper, but I wouldn't call that a Texas thing. Texas is a big state with many regions that use many different seasoning profiles.
slickyboyboo
Wrangler
Posts: 56
Joined: Tue May 29, 2012 9:36 am
Location: Clinton, MS
Contact:

Re: Got a rub question?

Postby slickyboyboo » Sun Mar 22, 2015 2:49 pm

I guess I meant for pork or poultry rubs.

ChileFarmer wrote:I have not used it. But would on chicken or pork rub. Might have to give it a try. Where would you buy it? CF :D


I buy mine at either Whole Foods or Fresh Market.

It's less refined than even turbinado sugar, kind of like a natural dark brown sugar.
BigDave
Bandolero
Posts: 634
Joined: Sat May 31, 2008 5:02 pm
Location: Allen, TX
Contact:

Re: Got a rub question?

Postby BigDave » Sun Mar 22, 2015 3:30 pm

I used to use muscavado sugar. Use demeriera sugar now. Muscavado has more natural molasses.
User avatar
Swamp Donkeyz BBQ
Outlaw
Posts: 1787
Joined: Tue Oct 16, 2012 2:26 pm
Location: Huntsville, Tx
Contact:

Re: Got a rub question?

Postby Swamp Donkeyz BBQ » Sun Mar 22, 2015 6:42 pm

So basically these are raw "brown" sugars? What are the taste differences between these and a regular processed brown sugar? Y'all have my curiosity up now.
slickyboyboo
Wrangler
Posts: 56
Joined: Tue May 29, 2012 9:36 am
Location: Clinton, MS
Contact:

Re: Got a rub question?

Postby slickyboyboo » Sun Mar 22, 2015 6:57 pm

To me it has a molasses flavor on par with dark brown sugar, maybe a touch stronger. The main advantage, is that it has a higher caramelization point than sugar/brown sugar, and therefore it is less apt to scorch on long cooks. It is however very moist, and usually needs drying before adding to a dry rub.
BigDave
Bandolero
Posts: 634
Joined: Sat May 31, 2008 5:02 pm
Location: Allen, TX
Contact:

Re: Got a rub question?

Postby BigDave » Mon Mar 23, 2015 11:40 am

Brown sugar is refined sugar with molasses added. it will burn at a temp not much higher than regular sugar which starts burning at 300 degrees or so. Muscavado is a moist sugar like brown sugar and does not work well in rubs unless dried. Sugar in the raw and demeria sugar are first squezed sugar with natural molasses and larger crystals that are a clear amber color. The burn temp on sugar in the raw and demeria sugar is a little higher temp.

All sugar is hygroscopic which means is will attract moisture and clump. It is best to use the sugar as a stand alone ingredient or use some type of anti caking agent if using sugar in a rub. Drying out the sugar will only prevent clumpin for a short period of time as it will absorb more moisture from the air unless kept tighly sealed in some container.

That is why all Big Country BBQ rubs are packaged in 5 mil thick, foil lined spice bags with ziploc closures to keep moisture out and all the natural oils and flavors in until used! :D

Return to “Rubs, Spices, Sauces, Mops and Marinades”

Who is online

Users browsing this forum: No registered users and 2 guests