The Taste of "Burned" Sugar?


 
J

JimT

TVWBB Pro
I've become a convert of higher heat cooking for ribs and brisket. My go to rub is Texas BBQ Rub which seems to have quite a bit of brown sugar. Both meats turn very dark (black) and I'm guessing it is the sugar "burning" at these high heats.

What I can't tell, with my unsophisticated palate, is how this might be affecting the taste of the finished product. Does sugar, darkened from the high heat, produce any "off" flavors? Does it taste "burned" or "bitter"?????

I really can't tell!!!

Thanks,

JimT
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT:
I've become a convert of higher heat cooking for ribs and brisket. My go to rub is Texas BBQ Rub which seems to have quite a bit of brown sugar. Both meats turn very dark (black) and I'm guessing it is the sugar "burning" at these high heats.

What I can't tell, with my unsophisticated palate, is how this might be affecting the taste of the finished product. Does sugar, darkened from the high heat, produce any "off" flavors? Does it taste "burned" or "bitter"?????

I really can't tell!!!

Thanks,

JimT </div></BLOCKQUOTE>

I like the taste of the caramelized (blackened) sauce on ribs. I'm actually disappointed when it doesn't happen for what ever reason, too much sauce etc.
 
Burned sugar is virtually inedible. It has a rather bitter taste. If you are not tasting this, it is not likely the sugar is actually burning.

Temps above 350? are required for table sugar to burn.
 
Hmmm,,,,

Would sugar in a rub caramelize and turn black as Bill mentions?

I do occasionally push that 350 threshold, but rarely exceed it.

Oh, and Kevin, is it the same temp for brown sugar?

Thanks Guys,

JimT
 
Yes, same temp.

At low/slow temps sugar does not caramelize per se. It does melt though. Table sugar needs 320 to caramelize; fructose caramelizes at lower temps. At higher cook temps it is possible to caramelize or burn sugar but this occurs only if meat surface temps are high enough. They aren't if you're cooking ~ 350 as temps at the surface are lower due to evaporative cooling, though will rise given long enough for the surface moisture to completely evaporate - long past the time the meat is done.

Darkening occurs for two main reasons: Maillard reaction browning and/or caramelization browning of meat and rub ingredients, and the adherence of smoke particulates to the surface. Melted sugar is especially sticky. One can moderate the darkening somewhat (if making homemade) by using less sugar in the rub, using white sugar as opposed to brown, and using lighter spices in the rub, finer more dispersed, herbs, and less chile.
 
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