This might be a weird question but what type of brown sugar do you use dark or light brown sugar. My wife does a lot of baking and it seems like most of the recipes call for dark brown sugar instead of light for moisture reasons.
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Originally posted by crusty ol salt View Posti was watchin triple d (diners, drive-ins and dives) with ol guy feiri and he was doin' a kansas city bbq deal, anyway... two of the restaurants featured used rubs that included brown sugar. yea i kno' nothin' new there.
however both places baked the brown sugar dry and then they ground with a spice grinder until it was a fine powder.
so the questions are?
1. what purpose does this process serve?
2. is anyone here doing this with the brown sugar in your rubs?
thanks for the info
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Originally posted by smokinghew View PostThis might be a weird question but what type of brown sugar do you use dark or light brown sugar. My wife does a lot of baking and it seems like most of the recipes call for dark brown sugar instead of light for moisture reasons.Current babies:
-Daughter's 10"x24" RF smoker
-RichTee's Lang :)
Former Lineup:
-Charbroil Santa Fe grill
-1954'ish Philco fridge smoker
-1950's GE electric fridge smoker in progress (Went to WuTang and will probably never be completed. lol)
-enough beer to drown any problem/ailment you may encounter
"if you're gonna be dumb, you gotta be tough"
BTW, U of M sucks, Go Big Red! I have bragging rights to 2018!
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Interesting....I just use turbinado sugar and have not encountered any problems.
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I think this may be a topic for myth busters. Never considered drying brown sugar. Just my 2 cents but once it hits the meat it gets hydrated and all the salts and sugars start their voodoo and the spices start to adhere and/or penetrate as best they can. I can appreciate the effort, but I can't see myself ever going through the process of dehydrating some thing before I rehydrate itJT
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