Dear Dr. BBQ,
I smoked a boneless rib eye, 18 pounds, for Thanksgiving and again for my Sunday School Christmas Party using your Big Time Herbed BBQ Rub. Everybody raved about it. I gave them the name of your book when asked what I seasoned it with. I like the turbinado sugar. It seems to be somewhere between light brown sugar and regular white table sugar. The turbinado is more granular and free flowing and does not clump up like brown sugar, making it easier to work with. I have never seen regular white sugar used in a rub. Why is that, does it turn too dark when cooking? Regards,
Thanks for the nice words. I occasionally use white sugar as part of a rub, but it does burn sooner than the others. Sometimes a little extra burn is OK, but I normally use the turbinado. It’s good stuff.