I use about 70-30 to 60-40 turbinado sugar to brown sugar in my rub. I also agree with Brent about the creosote. Usually the sugar isn't going to burn unless you are cooking over direct heat or you are really, really hot. It just takes practice and getting to know your smoker. When I got my Lang, it took several cooks before I found the "sweet spot" for the dampers and where the cooker liked to ride. Fortunately, my wife, family and friends were
VERY supportive of my learning curve. I always had people willing to sample my wares
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Originally Posted by Smokin Gator
I used to use a good bit of brown sugar in my rubs and I did have to really watch the temps. For my butt rub I have totally cut out the brown sugar and now use turbinado sugar. I pretty much put the rub on and then coat the butt with the turbinado. It has a much higher burn point and I have been really happy with the results. It gives a killer bark without any off taste.
If it was black and bitter though there is a good chance it was creosote which is simply from too much white smoke. I rarely have ever gotten "burn" from sugar, but I sure have put too much dirty smoke on meat and gotten some bitter results!!!
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