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A few years ago, It would’ve have been completely unheard of to use anything but sugar in a rub recipe. With many people looking cut down on sugar and wider array of options for artificial sweeteners, there are viable options to use artificial sweetners in rubs. I would never use anything with aspartame, that would just destroy the flavour of any meat. Sweetners like Stevia, Truvia, Spenda, Splenda brown sugar present more options for rubs. Here’s the million dollar question. Would you ever consider using Stevia, Truvia or Spenda in a rub recipe?
I have done a lot of ribs even going back to the Gasser. I have gotten spectacular results most of the time. I typically cook at 275 to 300. But there are times that the temps have spiked and I get black or at times incinerated ribs. I have even had the two outside ribs black and the inside ones perfect. My question is at what temp point does the rub burn? What is the stay below point that insures success ? Butts, chicken, sausage, even brisket come out pretty consistent. It is those random batches of ribs that make me crazy. Things are right on target and then BAM black ribs.I do admit this is usually because of a temp spike. BUT here is the thing the temp will hold right in the rang and then near the end just take off. What is the temp to stay below? I did a search on the burning temp of sugar but did not really get any good answers. It seems the variables--is the surface mopped, how much fat is present, how much salt, how permeable is the surface of the meat,what spices are mixed in all seem to contribute. What are your thoughts on this??? I did find this link that had a lot to think about. http://www.thesmokering.com/forum/viewtopic.php?t=836