When it comes to barbecue, the rub is one of the most important elements for adding flavor to meat before grilling or smoking. Many barbecue enthusiasts have strong opinions about what makes a good rub, and whether sugar should be included is a common debate.
What is a BBQ rub?
A barbecue rub is a blend of herbs, spices, salt, pepper, and other ingredients that is rubbed onto meat before cooking. The rub permeates the meat with flavor and forms a tasty crust or bark when grilled or smoked. While recipes vary widely, common ingredients in barbecue rubs include:
- Salt
- Black pepper
- Paprika
- Chili powder
- Garlic powder
- Onion powder
- Cumin
- Brown sugar or white sugar
The salt and sugar both help the rub adhere to the meat, while the other spices and herbs provide distinct flavors. Rubs are commonly used for barbecue favorites like ribs, brisket, pulled pork, and chicken.
Why do some pitmasters use sugar in their rubs?
Sugar is a controversial ingredient when it comes to barbecue rubs. About half of popular rub recipes call for at least a small amount of sugar, usually brown sugar. Here are some of the main reasons why sugar is used in many rub recipes:
- Enhances flavor – The sweetness from sugar balances out the spices and amplifies the overall flavor impact of the rub.
- Helps form a crust – Sugar aids in caramelization and color development to help form a flavorful, textured bark or crust on the meat exterior.
- Balances saltiness – A touch of sugar balances out the salt in the rub so it’s not overly salty.
- Improves adhesion – Sugar is sticky and helps the rub better adhere to the meat.
- Adds moisture – As sugar breaks down during cooking, it releases moisture that keeps meat from drying out.
So in short, sugar in moderation can add desirable sweetness, improve the rub’s texture and ability to stick, and help keep barbecue moist and juicy. Many championship barbecue teams swear by rubs with a bit of sugar. The sugar caramelizes to form a flavorful crust, while the interior meat stays tender and moist.
Why do some pitmasters avoid sugar in their rubs?
On the other side of the debate, there are plenty of award-winning barbecue experts who specifically avoid sugar in their dry rub recipes. Here are some of their main objections to using sugar:
- Masks flavor of the meat – Too much sugar can overpower the natural flavor of quality meat cuts.
- Risk of burning or charring – Sugar accelerates browning, so there’s a finer line between caramelized and burnt.
- Not necessary for good bark – Savory spices and salts alone can produce excellent crust without sugar.
- Less complex flavor – Some argue that rubs without sugar have deeper, more complex flavors.
- Too much sweetness – If barbecue sauce is also sweet, it can become cloying rather than balanced.
These pitmasters aim to let the natural flavor of the meat shine through without much adulteration from sugar. They may use alternative sticky ingredients like mustard or honey to help the rub adhere. While a touch of sweetness from spices like paprika is fine, they avoid straight sugar in the mix.
How much sugar should you use in a rub?
When it comes to deciding on an amount of sugar for your barbecue rub, moderation and balance are key concepts to keep in mind. Here are some general guidelines on sugar quantities:
- Total sugar below 10% by weight – As a general rule, sugar should not overwhelm the overall flavor profile.
- Equal parts sugar and salt – Balancing sweet and salty enhances overall flavor.
- Less sugar for pork than beef – Pork has more inherent sweetness compared to beef.
- No extra sugar if sauce is sweet – Avoid overdoing sweetness between rub and sauce.
- Brown sugar preferred – Brown sugar has richer molasses notes compared to white sugar.
Many award-winning barbecue rubs contain around 5-7% brown sugar by total weight, balanced by an equal amount of salt. This is enough to provide noticeable sweetness without becoming overbearing. Keep in mind that the sugar level can be tailored based on personal preference and the type of meat. The most important thing is achieving a rub with balanced, complex flavors.
What are some good sugar alternatives for rubs?
For those who want to avoid straight sugar in their dry rub but still need sweetness and stickiness, there are several substitutes to consider:
| Sugar Alternative | Notes |
|---|---|
| Honey | Provides sweetness along with distinctive flavor |
| Maple syrup | Has rich, warm sweetness and sticks well to meat |
| Molasses | Bittersweet flavor similar to brown sugar |
| Fruit jam | Sweet and sticky; opt for low-sugar varieties |
| Dried fruit | Raisins, apricots, etc. can be chopped into rub |
These ingredients add natural sweetness, increased moisture, and improved binding properties. You can also use “secret weapons” like coffee, cocoa powder, miso paste, or toasted spices to add deep, complex flavors with only minimal sugar.
Should you avoid all sugar if on a low-carb or keto diet?
People following low-carb, paleo, or keto diets do often aim to avoid added sugar as much as possible. However, a tiny amount of sugar in a dry rub is typically nothing to worry about:
- Won’t significantly alter net carb count – The total quantity used in rubs is very small.
- Better than sweet sauces – Dry rubs are lower carb than sauce slathered in sugar.
- Sugar burns off – Much of the sugar caramelizes rather than being directly ingested.
- Focus on the meat – Meat choices like beef ribs are far more impactful than a pinch of sugar.
A good sugar-free rub alternative is to use extra salt for enhanced flavor and some tapioca starch to aid sticking. But those following low-carb diets generally don’t need to obsess over a bit of sugar in a dry spice rub application.
How to make your own dry BBQ rub
Making your own dry rub allows you to customize the ingredients and tweak flavors to your personal preference. Here is a basic process for mixing up a homemade barbecue rub:
- Start with base ingredients – Combine salt, black pepper, paprika, chili powder, garlic powder, and onion powder.
- Layer on desired complexity – Add in any extra herbs, spices, seeds, citrus zests, etc.
- Use umami boosters judiciously – Ingredients like nutritional yeast and mushroom powder.
- Add sweetness to taste – Brown sugar, honey, maple, etc. based on preference.
- Mix thoroughly and adjust flavors as needed.
- Stored sealed in a cool, dark place.
Be sure to write down any recipe variations you create and like. Over time you can zero in on your ideal custom barbecue rub.
Basic Homemade BBQ Rub Recipe
Here is a simple starter recipe for a versatile homemade barbecue rub you can tweak over time:
| Ingredient | Quantity |
|---|---|
| Brown sugar | 2 Tbsp |
| Smoked paprika | 2 Tbsp |
| Chili powder | 2 Tbsp |
| Black pepper | 1 Tbsp |
| Kosher salt | 1 Tbsp |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Ground cumin | 1 tsp |
Simply combine all ingredients in a small bowl and mix thoroughly. Experiment with extra spices like cayenne, herbs like oregano or thyme, citrus zests, etc. Adjust brown sugar amount based on desired sweetness level.
Conclusion
While plenty of excellent dry rubs contain sugar, it is not an absolute necessity. The role of sugar can be replaced by other sticky ingredients and deep, complex flavors. The most important considerations for your barbecue rub are achieving a balance of flavors and selecting high quality spices that complement, rather than overwhelm, the natural taste of your meat. With some experimentation in your home kitchen, you can create signature blends with just the right sugar-to-savory balance for your palate.