Monday, May 25, 2009

Sugar in the Rub

More sugar in the rub on your barbecued meat causes the surface of the meat to burn. This intensifies the smokey flavor of your barbecue.
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1 comment:

  1. AnonymousJune 4, 2009 at 2:14 PM

    You truly don't know much about cooking, do you?

    The sugar adds to the caramelization, not to the smoky flavor. Also, normal sugar will be disgusting and burn, you need to use brown (or turbinado) sugar...and the deliciousifying properties of the dark sugars work best on pork, not so awesome on red meat.

    Learn yourself something, son.

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