In recent times, secondaire 1 2 3 has become increasingly relevant in various contexts. | THE BBQ BRETHREN FORUMS. Turbinado sugar is similar in appearance to brown sugar but paler, with larger crystals, and in general the two can be exchanged freely in recipes. Turbinado sugar differs from refined white sugar in that it is obtained or crystallized from the initial pressing of sugar cane. Brown Sugar - THE BBQ BRETHREN FORUMS. So after reading on this board that turbinado sugar had a higher burn point I started mixing in a cup of it in my regular rub recipe and haven't had the problem since.
It seems the turbinado sugar "protects" the brown sugar from burning. The turbinado sugar is larger in "grain size". I like the crust I get from the combination as well. Equally important, what is "turbinado sugar" and where is it found? Turbinado is the raw cane sugar after the first pressing.
Similarly, the granules are larger, and it has a brown tint to it as it still contains some of the natural molasses. It does have a distinctive flavor and it breaks down or carmelizes at a higher temp than brown sugar, or white "refined" sugar. Sugar in the raw is a brand name. Sugar in rubs | THE BBQ BRETHREN FORUMS.
White sugar works fine in most rubs we use low and slow but if you are going to take the pit temps towards 275º then using turbinado will help keep the sugars from scorching. Building on this, you need sugar to offset salt and peppers in your rub and create the balance. Good info Jim (as always). This begs the question:
Building on this, when making up a rub that calls for sugar , would it be correct when substituting turbinado sugar in the rub to use same amount as called for originally? I am helping my sis this weekend and will be making some rubs and was wanting to try the turbinado sugar. Substitute Turbinado For Brown Sugar - THE BBQ BRETHREN FORUMS.
Turbinado, (or Raw sugar or natural Brown sugar), is brown sugar where some of the natural molassas is retained instad of spun off during refining. the percentage of molasas left in turbinado is substantially less than in the lightest Brown sugars. The molassas makes the brown sugars more robust/complex in flavor compared to the sweeter turbinado. From another angle, i think that bbq rub is still good without sugar. If you are really wanting to add the sweetness, you could try dissolving some sugar in water or vinegar for more flavor, and mopping it on the last 30 minutes.
Otherwise maybe try turbinado sugar and see if the result is better? Here is one without that I have used. Additionally, brown Sugar or Turbinado??
Turbinado Sugar Question - THE BBQ BRETHREN FORUMS.
📝 Summary
Important points to remember from this article on secondaire 1 2 3 demonstrate the value of knowing these concepts. By applying these insights, readers can achieve better results.