BBQ dry rub and Coffee/Bourbon sauce

[Volt]

Originally Posted by Scottw

Friggin awesome man! Have you used the sugar in theraw instead of brown sugar?

If I follow your question... The brown sugar is really needed for the caramelization. It creates sort of a "crust" for lack of a better worrd and offsets the spices. The meat really ends up with a sweet vrs hot taste, but definitly don't let this imply the meat is "sweet". Just the best I can describe it.