Maple Sugar in Rubs

[Sean Ruff]

So I am experimenting with the use of maple sugar (home made) in a new rub. Anybody know at what temperature maple sugar burns? I can't seem to find this information and was hoping someone might have the answer. Thanks.

Sean

 

[Bryan S]

I have no idea but if your cooking low and slow I don't think you would have to worry too much. Now if you were going to put some ribs over some hot coals to set the sauce or char them a bit then you would need to be careful just like if using sugar or honey. Not sure if this helps, but it's all I got for you.

 

[Larry Wolfe]

As Bryan has stated, you shouldn't have any problems unless you're going to be grilling direct over high heat.

As a sugar syrup is cooked, moisture boils away, the sugar concentration increases, and the temperature rises. 100% sugar concentration will burn at 350* and develops a bitter, burnt taste.

 

[Dave L.]

I use granulated maple sugar in my rub instead of brown sugar and everything comes out great. As stated above, only use it for low and slow.

 

[Matt Savage]

Maybe a little off-topic, but when you have honey that has crystallized, have you used this in a similar manner?

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Savage:
Maybe a little off-topic, but when you have honey that has crystallized, have you used this in a similar manner? </div></BLOCKQUOTE>
Matt, one would have to take said crystalized honey and dry it futher, yes? I would do it very low in the oven like drying out brown sugar, on a jelly roll pan, with the Reynolds Wrap Non stick foil on the jelly pan. But IMO, yes one could do this, and it would work.