Food & Wine Ground >> 2 kinds of sugar in dry rub?

| Share | Email | Subscribe | Check IPs

9/3/09 5:45 PM
Ignore | Quote | Vote Down | Vote Up
screwtop wine Send Private Message Add Comment To Profile

Member Since: 1/1/01
Posts: 527
 

I was checking on the net for variations on a dry rub for ribs. It seems fairly common to have something like a 1/4 cup of white sugar and a 1/4 cup of brown sugar in a dry rub recipe. Why not all brown sugar, or all white? What am I missing here?
9/4/09 12:00 PM
Ignore | Quote | Vote Down | Vote Up
crescentwrench 58 The total sum of your votes up and votes down Send Private Message Add Comment To Profile

Member Since: 1/1/01
Posts: 23879
 Yeah, same for stuff like cookies.  Brown sugar has that earthy mole-asses flavor and white sugar is just sweet.  All brown sugar, you get a kind of bitter cookie.  All white sugar, you get no complexity.
9/4/09 1:09 PM
Ignore | Quote | Vote Down | Vote Up
Mark1 Send Private Message Add Comment To Profile

Member Since: 1/1/01
Posts: 33173
 Agreed with Cee Dub.

Mark
9/4/09 5:12 PM
Ignore | Quote | Vote Down | Vote Up
samichlaus 283 The total sum of your votes up and votes down Send Private Message Add Comment To Profile

Member Since: 1/1/01
Posts: 20424
Try turbinado sugar. The granules are larger, it still contains some of the molasses. It resists scorching much better than white or brown sugar.

| Share | Email | Subscribe | Check IPs

Reply Post

You must log in to post a reply. Click here to login.

 
CBS Sports Logo

“This is the official website of the Mixed Martial Arts llc. Commercial reproduction, distribution or transmission of any part or parts of this website or any information contained therein by any means whatsoever without the prior written permission is not permitted.”

Terms of Use / Privacy Policy Mixed Martial Arts LLC. 1240 South East, Amherst, MA 01002 / (508) 443-3376