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  1. #1
    Join Date
    Aug 2010
    Location
    USA, Michigan
    Posts
    593

    Default Brown sugar issues? ( Clumps )

    For a year now I've been making my rub for the home and for family members.

    However I will be entering my first bbq comp and I want my rub to be VERY good looking. instead of the basic clumps of brown sugar even after it's been in the food processor for 10 minutes.


    So any tips for making the brown clump free besides salt?

  2. #2
    SmokyOkie Guest

    Default

    You need to get the moisture out. Try using light brown or turbinado instead. also, try adding some TCP (tricalcium phosphate) to the mix, at about .5% by weight.

    Bear in mind that no one will judge your rub on what it looks like. If it has clumps in it, it won't after you rub the meat.

  3. #3
    Join Date
    Aug 2010
    Location
    USA, Michigan
    Posts
    593

    Default

    Quote Originally Posted by SmokyOkie View Post
    You need to get the moisture out. Try using light brown or turbinado instead. also, try adding some TCP (tricalcium phosphate) to the mix, at about .5% by weight.

    Bear in mind that no one will judge your rub on what it looks like. If it has clumps in it, it won't after you rub the meat.
    If they're like Myron they will though!

    What do you think about a food dehydrator in a bowl?

  4. #4
    SmokyOkie Guest

    Default

    They can't judge you rub for what it is. They can only judge it for what it does on the meat.

    food dehydrator in a bowl???????

  5. #5
    Join Date
    Aug 2010
    Location
    USA, Michigan
    Posts
    593

    Default

    Quote Originally Posted by SmokyOkie View Post
    They can't judge you rub for what it is. They can only judge it for what it does on the meat.

    food dehydrator in a bowl???????
    Yes,

    Put the measuring bowl of brown sugar in the dehydrator tray and then set temp and let dry for a day?

  6. #6
    SmokyOkie Guest

    Default

    Put it in the oven at 200° for an hour and then rin it in the food processor.

  7. #7
    Join Date
    Aug 2010
    Location
    USA, Michigan
    Posts
    593

    Default

    Quote Originally Posted by SmokyOkie View Post
    Put it in the oven at 200° for an hour and then rin it in the food processor.
    WOW, Nice thanks SmokiOkie.

  8. #8
    SmokyOkie Guest

    Default

    Just get it dry, but don't let it melt or caramelize. stick with light brown too.

  9. #9
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Since Turbino sugar does not have quite the same flavor as brown sugar, another thing you can do is look for free-flowing brown sugar. These sugars are produced by a co-crystallization process. The process yields fine, powder-like brown sugar that is less moist than “regular” brown sugar. Since it is less moist, it does not clump and is free-flowing like white sugar. You can usually find this with the baking products.
    I buy Imperial Sugar/Dixie Crystals brand in the local grocery store.
    Jim

  10. #10
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Quote Originally Posted by SmokyOkie View Post
    Put it in the oven at 200° for an hour and then rin it in the food processor.
    I do the same, usually 30 to 40 works for what I am looking for.
    FBJ

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