Sean M.
TVWBB Fan
Some of my guests like a sweeter vs. spicier rub. In the past I would prepare a butt by rubbing mustard, coating with Turbinado, then mixing in a dry rub like Wild Willy's, BRITU (1/2 the salt!), or Texas BBQ.
What kind of bark problems, carmelization problems would I get into if I replaced the mustard with honey?
According to the TexasBBQ site,
"Sugars will begin to burn at temperature of about 325 degrees and can leave a bitter taste to foods you are cooking."
If I am cooking at 225*, would this be a problem?
Thanks,
~ Sean
What kind of bark problems, carmelization problems would I get into if I replaced the mustard with honey?
According to the TexasBBQ site,
"Sugars will begin to burn at temperature of about 325 degrees and can leave a bitter taste to foods you are cooking."
If I am cooking at 225*, would this be a problem?
Thanks,
~ Sean