Jan's Rub - what type of sugar

[calis72]

What type of sugar do I use in the Jan's rub?  White sugar or Brown sugar?

[Tenpoint5]

I have always used white

[calis72]

Has anyone tried it with brown?   What I basically do is make about 5x the amount as listed in the recipe and then just keep it in a ziplock for when I need it.   I will use half next week for a catering thing I'm doing where I am making about 32 racks of ribs.

Will the brown sugar keep as well as white sugar or will it solidify or go bad?

[hal4uk]

Has anyone tried it with brown?   What I basically do is make about 5x the amount as listed in the recipe and then just keep it in a ziplock for when I need it.   I will use half next week for a catering thing I'm doing where I am making about 32 racks of ribs.

Will the brown sugar keep as well as white sugar or will it solidify or go bad?

I've used white, brown, and turbinado (raw cane) sugar, and I can't honestly tell that much difference.
I think, in most rubs...  Plain old white sugar is as good as any.

[Quarlow]

I am with Hal on this. Awrighten.  I always wanted to say that. 

[hal4uk]

I am with Hal on this. Awrighten.  I always wanted to say that. 

Awrighten. 

[calis72]

great, thanks!

[KyNola]

As the co-developer of Jan's Dry Rub(Jan is my wife ) I can report to you that plain white sugar is what we use.

[EDinNB]

After watching the Food Network for 10 yrs, and having a Daughter as a professional chef, here is the difference....

White sugar will add 1 thing and 1 thing only to a recipe, Flavor... Brown sugar and other less refined sugar will impart the individual flavor of any residual ingredients they carry. I usually use dark brown sugar in rubs as it is moister and allows the rub to pack a bit better.

If you like to experiment, find different sugars like Demerara (yes like the rum) and see what works for you. I only use refined white sugar in a recipe that I need the product to remain uncolored, or I don't want to deal with the packing effect of a packed sugar.

Just my 2 cents worth.


EDinNB

[KyNola]

Brown sugar and other less refined sugar will impart the individual flavor of any residual ingredients they carry.

I only use refined white sugar in a recipe that I need the product to remain uncolored, or I don't want to deal with the packing effect of a packed sugar.

Or you don't want the rub to have a molasses flavor in it.

[EDinNB]

Brown sugar and other less refined sugar will impart the individual flavor of any residual ingredients they carry.

I only use refined white sugar in a recipe that I need the product to remain uncolored, or I don't want to deal with the packing effect of a packed sugar.

Or you don't want the rub to have a molasses flavor in it.

But who would ever object to the wonderful subtle flavor of molasses ona Boston Butt?

EDinNB

[Tenpoint5]

Brown sugar and other less refined sugar will impart the individual flavor of any residual ingredients they carry.

I only use refined white sugar in a recipe that I need the product to remain uncolored, or I don't want to deal with the packing effect of a packed sugar.

Or you don't want the rub to have a molasses flavor in it.

But who would ever object to the wonderful subtle flavor of molasses ona Boston Butt?

EDinNB

Molasses on a butt in the smoker is great!! However if memory serves me right Jan's Rub was designed and created for CHICKEN!! It was introduced here and the forum members kind of ran with it and it evolved into a PDG all around rub. Hat's off and a BIG ole THANK-You to Miss Jan for exposing us to it!!