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

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9/3/09 5:45 PM
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screwtop wine
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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
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crescentwrench
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 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
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Mark1
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 Agreed with Cee Dub.

Mark
9/4/09 5:12 PM
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samichlaus
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Try turbinado sugar. The granules are larger, it still contains some of the molasses. It resists scorching much better than white or brown sugar.

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