Quote:
Originally Posted by Beeman3
Interesting Omega. I did not know that about sugar. I make my own dry rub for ribs and it has some brown sugar in it. I usually just apply the rub then straight onto the smoker. When this batch of rub is used up I will make the next batch without sugar and see how that works.
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Generally you see a lot of sugar added when canning fruit-It strengthens the fibres so it does not turn to mush when processing.
I always cringe when I see someone marinate chicken breasts overnight in Teriyaki Sauce. Making shoe leather
