Quote:
Originally Posted by guids
I use brown cane, you really need to run it through a blender or coffee grinder to powerder it up, or else, ya, it does get kind of gritty
I use light brown sugar in my dry rub and have never had it come out gritty or solidify/caramelize. I use a 1-1-1 salt/sugar/seasonings ratio, typically.
What has happened is that my heat gets out of control (I use a barrel grill and not a real smoke), and in my opinion I get too much char on the outside. I believe this is in part from burnt sugar.
The last batch I did, I actually did with no sugar in the rub: half salt, half spices/seasonings. Overall I'd say it was a touch too salty, but there was better color, less black and more brown. Next batch I'm going to add some sugar but not the 1-1-1 ratio again.
If you have a better setup and can more closely control temps, this may not be an issue for you.