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Old 11-21-2011, 04:32 PM   #1
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Do I REALLY NEED Turbinado Sugar (Sugar in the raw) for this recipe???

I got this basic recipe for a rub that is supposed to go on a piece of pork for a pork roast.

The recipe wants to use 4.5tsp Turbinado Sugar (Sugar in the raw) and I am wondering if I can just use just plain old ordinary store brand granulated sugar instead???

Is the flavor going to be that different???


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Old 11-21-2011, 04:36 PM   #2
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Use brown sugar to replace the turbinado. Dark or light - your choice.

You could get by with granulated but the brown is a better choice.

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Old 11-21-2011, 04:38 PM   #3
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Yes, the flavor is going to be different if you use plain old sugar. White granulated sugar doesn't have the maple flavor. Substitute brown sugar instead if you have it.
That said though, I always have some turbinado sugar on hand. I can make large quantities of rub and it won't clump during storage. Turbinado sugar is my goto sugar for rubs.
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Old 11-21-2011, 06:12 PM   #4
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I would go with turbinado. It's a texture thing.
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Old 11-21-2011, 07:41 PM   #5
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Do brown sugar if you have it,or white if you don't. In your kitchen you are the boss and can use what ever you want. If you get a bag of the turbinado it will last a long time, the bag I have has not clumped.
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Old 11-22-2011, 06:12 AM   #6
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Turbinado tastes like very light brown sugar to me. And the texture won't make a difference--the rub will absorb moisture out of the meat and dissolve.

I do keep turbinado around--its big crystals make a nice crunch on sugar cookies or pie crust. Stick a vanilla bean into the container for a little extra flavor!
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Old 11-22-2011, 06:18 AM   #7
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I use "turbinado" exclusively. I love the taste.
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Old 11-22-2011, 06:49 AM   #8
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I use turbinado sugar. Its the texture and the deep maple taste that differ it from just plain table sugar.
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Old 11-22-2011, 08:30 AM   #9
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I am thrown off by the maple comments, it's from sugar cane right? It's the molasses that makes the brown color and fuller flavor, I dunno, I hear maple and think of Vermont Syrup.
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Old 11-22-2011, 08:33 AM   #10
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While baking may be extremely precise as far as ingredients go, dry rubs are probably the exact opposite end of that spectrum. I always deviate from recipes or just use them as jumping off points for creating my own rub, since I do a lot of grilling and smoking.

In this recipe, I suspect that the difference between turbinado and brown sugar would be negligible. But turbinado sugar - an ingredient I largely ignored for a long time - really is a great product and worth having on hand... for everything from baking to your morning coffee.

But for a rub, brown sugar will be fine.

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