Smokin-It User Forum!
Recipes => Everything Else => Topic started by: es1025 on September 16, 2014, 04:24:21 PM
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I am getting ready to whip up a batch of meatheads memphis dust, i am comtemplating using sugar in the raw instead of brown sugar. I read the label and the sugar in the raw contains molasses. Do you think this subtstitution will impact the rub?
Thoughts?
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Hi Ed,
I don't think so. Brown sugar has some of the same ingredients chemically if I remember right. I have used a similar "unwashed" sugar in the past and can't tell the difference.
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You can correct me if I am wrong, but I am pretty sure that brown sugar contains molasses too. At least the Dark Brown sugar that I use does.
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Brown sugar is white castor sugar with molasses added. In a pinch you can mix your own if you run out while baking. I would not substitute, one for the other though.
Sugar in the raw is a brand name. It is what it implies to be, raw sugar, it also goes by a few other names but is all the same stuff. I wouldn't use it for mixing a batch of Dust. I say this because of raw sugar's extremely course crystal structure. You will not get high enough heat or prolonged moisture to effectively render all those crystals to liquid. Others may say I'm wrong and they have had good results. However I know when I used raw sugar a few times on loins I got a hard candy crust. It was tasty and delicious but NOT what i would want on my ribs.
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Brian, I agree with you on ribs. I use raw sugar when I am brining mostly. Hence no problems with crystals.
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Brian, I agree with you on ribs. I use raw sugar when I am brining mostly. Hence no problems with crystals.
"Sugar in the Raw" is actually Turbinado sugar. It is fairly unrefined, and contains much of the natural molasses that's found in cane sugar. I use Demerara sugar, which is similar to Turbinado, except the grains are even larger. Neither of these will work for rubs, as it would be like using canning salt in place of Kosher salt. The flavor is excellent, though, and is perfect for brines (heated and melted). I use Demerara in coffee, and prefer it over white sugar.
Another alternative to dark brown sugar is muscovado sugar. Unlike most dark brown sugar, which is just white sugar with molasses added back in, it is more unrefined sugar that keeps some of the dark sugarcane juice left in during processing. It is more sticky than brown sugar, but is a really good substitute.
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I was thinking of putting the sugar in the raw into the coffee grinder for a few pulse to have a consistency similar to granulated sugar. I dont like the clumpng.
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Hmmm, that sounds like that might be a good idea Ed.
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Experimentation can be fun but I doubt what you get will be much different than dark brown sugar.
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I was thinking of putting the sugar in the raw into the coffee grinder for a few pulse to have a consistency similar to granulated sugar. I dont like the clumpng.
Great idea! I never really thought of that! I might try this with the Demerara, just for fun!
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Not impact at all on the rub. A nice substitute.