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View Full Version : For BBQ sauce: Light or dark brown sugar?



Tom in VA
08-13-2007, 03:52 PM
Any preferences here for light or dark? I just buy one onetime and the other another time. Never really sat them dowm side to side to see if there are any real differences.

What is your preference to put in a sauce?

Thanks,

Tom

Neil R.
08-13-2007, 03:54 PM
Dark.

More flavor IMO.

Chris Allingham
08-13-2007, 05:19 PM
Moving from Rubs Forum to Ingredient Questions Forum.

Regards,
Chris

K Kruger
08-13-2007, 05:47 PM
Depends.

If I want the molasses flavor in a sauce, in the background, I'll use dark (if I want a pronounced flavor I use molasses). For most pork rubs I use light or white or a combination. Though I rarely include sugar in beef rubs, on the occasions I do it's usually dark.

Dark can bring out flavors in some fruits used in sauces (if you use fruit in sauces), especially pineapple and banana. Honey works well here too so I often use both. In sauces or paste rubs (not in dry rubs) you can recreate the flavor of dark by using either white or light and adding a touch of molasses--if you happen to be out of dark at the time.

Bryan S
08-13-2007, 05:56 PM
While we are on the subject......... And then there's Muscavado sugar. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif

Dino Harris
08-14-2007, 04:09 AM
I like dark for many uses. For rubs I have been using turbinado lately, it doesn't clump up like brown. I very seldom use light, unless a specific recipe calls for it.