Saturday, March 17, 2012

Brown Sugar versus Turbinado Sugar

This morning I mixed up some B.R.I.T.U. (Best Ribs In The Universe) bbq rub to cook some St. Louis pork spare ribs today on my Weber Smokey Mountain water smoker. This rub recipe was made famous by Mike Scrutchfield. He used this recipe to win the American Royal Invitational bbq contest in the mid-1990's.

I snapped a couple of pictures that demonstrate the downside to using the typical kind of brown sugar that is still fairly moist when it's straight out of the bag.

Unsifted and clumpy
 The white sugar and Kosher salt are highly visible in the above photo because the brown sugar did not mix well.

Sifted and thoroughly mixed

The second photo was take after running the rub mixture through a flour sifter.

You can virtually eliminate this issue and avoid using the flour sifter by using Turbinado sugar aka Sugar in the Raw instead of regular brown sugar. If you don't have any Turbinado sugar in the cupboard and don't want to make a trip to the grocery store, you can spread regular brown sugar onto a cookie sheet and let it sit out for a couple of hours. It will dry fairly quickly and mix more easily with other ingredients.

1 comment:

Chris said...

Great tip on drying the brown sugar. You can also shorten the drying time by putting it in your oven on the lowest setting.