no arguement here....

In Reply to: sugar in the rub? posted by bubba on June 19, 2008 at 22:05:53:

i've come to the same conclusion over the years.... unless you can keep the cooking temp way down.....<225F*, for the whole burn. one spike and you have carbon.

of course, i also leave the salt out of my rub mixes too.

red

Follow Ups:

• Red I think I see the problem.. Heavy Smoke 06:49:01 6/20/08 (0)

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