Brownulated sugar

[gregbooras]

Has anyone tried to replace their brown sugar in their rubs with  Brownulated sugar?

It looks like it would not clump like BS does?

Thanks Greg

 

[Limey]

What is Brownulated sugar?

 

[gregbooras]

Brownulated Brown Sugar, a free-flowing brown sugar that does not clump or harden.

Brownulated® Sugar is made from brown sugar and cane caramel color and can be used in equivalent cup measurements as regular brown sugar, but due to lack of moisture content it may produce a slightly different texture as compared to recipes made with regular brown sugar.

I noticed so folks were using this in their rubs to get rid of the clumping with brown sugar.

Greg

 

[swthorpe]

I use brown sugar, but I also have a Ninja food processor that I use to mix up the rub ingredients -- makes a nice smooth rub.

 

[gregbooras]

I use brown sugar, but I also have a Ninja food processor that I use to mix up the rub ingredients -- makes a nice smooth rub.

I am looking at making some up for gifts and would like to have it so it does not clump. When you mix it with the food processor does it fix the clumping problem?

Thanks Greg

 

[swthorpe]

Yes, I add one ingredient at a time and mix.  When finished, I have no clumps in the rub.

 

[gregbooras]

Yes, I add one ingredient at a time and mix.  When finished, I have no clumps in the rub.

Thanks Steve,

I will give it a shot!

Greg

 

[Barrel99]

Love the idea of giving gifts of custom rubs. Thanks.

I have used Turbinado sugar many times. It's good, but I prefer regular brown sugar.

 

[gregbooras]

Love the idea of giving gifts of custom rubs. Thanks.

I have used Turbinado sugar many times. It's good, but I prefer regular brown sugar.

Arnie,

Good to know I will stick with the brown sugar and try the food processor trick!

Greg

 

[SuperDave]

Steve,
I believe that Greg might be speaking about rub becoming solid in the jar after sitting for long periods of time.  With high concentrations of brown sugar, I would expect some hardening even with a food processor mix.  Probably like garlic or onion powder in humid climates. 

 

[gregbooras]

Steve,
I believe that Greg might be speaking about rub becoming solid in the jar after sitting for long periods of time.  With high concentrations of brown sugar, I would expect some hardening even with a food processor mix.  Probably like garlic or onion powder in humid climates.

Steve,

Yes are correct, I would to store the rub in jars and have it last 3-4 months. Any thoughts without adding chemicals?

Greg

 

[mizzoufan]

I make large batches (~3/4 gallon at a time) and store it in a big pretzel container.  I tend to spread the brown sugar out on a cookie sheet for a day or two, mixing and re-spreading once a day.  That pulls most of the moisture out without making it rock hard.  Then I mix up everything in a large bowl and run through the food processor (usually takes several loads) and once it's all in the pretzel container, I shake it up for a few minutes to ensure I didn't get too much of something in one of the food processor loads. 
I've kept it that way for up to 8 months with no issues.  Any clumps are soft and easily removed just by shaking before use.

 

[Barrel99]

I make sure all my rubs are stored in a big enough container to be able to shake the heck out of it before using. That way I avoid clumps. Before I got wise to that when I was using smaller containers that were near full, there was not enough room to give it a good shake so some clumps remained. Also, I stopped putting the rubs in the frig and just leave them in my kitchen cabinet. That helps also. Brown sugar gets hard in the frig.

Wow! 3/4 gallon of rub. That's enough rub to last me for a long...long...longggggggg time!

 

[gregbooras]

Arnie,

Good idea, maybe I will just only fill the rubs half full that way, folks can shake before smoke!

Greg

 

[gregbooras]

I found this on another site and thought it might be worth a shot.

Dry brown sugar - Yes dry it out. To dry brown sugar spread it out on a pan and turn your oven to the lowest setting. Put the pan with the sugar in it for about 30 minutes. Stir it at least once while it is drying. You will probably have to break up some lumps once it is dry. Drying the brown sugar will keep the rub from clumping up.

Greg

 

[gregbooras]

I may order some of this and give it a try, looks like you would want around 1 or 2 percent for the rub. Looks like a 1 lb is around $17.00.

http://www.americanspice.com/silicon-dioxide/
Product Description

Silicon Dioxide Powder is vital because its porous structure allows it to absorb moisture and prevent clumping and binding of ingredients, with which it is combined. From flour for baking and cereal mixes to home-made seasoning and spice blends, Silicon Dioxide is a “magic powder” that can improve the quality of all your projects. Why search any further for this hard-to-find item? Our customers agree that American Spice Company can deliver exactly what you need with the best customer service. Stock up on Silicon Dioxide today.

Usage:
Used as an anti-caking agent. When using Silicon Dioxide, add less than 2% by weight.
Ingredients:
Silicon Dioxide


Silicon Dioxide Safety

Silica is not digested or absorbed in the intestinal tract, which means it poses no risk of toxicity. Silicon dioxide is "generally recognized as safe" -- or GRAS -- by the U.S. Food and Drug Administration. Although kidney stones may form with consumption of massive amounts of silica over a long period, the amount of silica in food, pharmaceuticals and supplements is not significant enough to cause stone formation or other side effects.

 

[gregbooras]

I think, I may give this a try since it adds no chemicals to the rub.

1 Gram Pack of 100 "Dry&Dry" Silica Gel Packets Dehumidifier (7.99 on amazon)

http://www.amazon.com/Gram-Pack-Silica-Packets-Dehumidifier/dp/B00DNRI6HQ/ref=sr_1_14?ie=UTF8&qid=1427828209&sr=8-14&keywords=Silicon+Dioxide

 

[tnlyne]

On my rubs with brown sugar I use the ninja food processor to mix the rub spices and brown sugar together. When I have leftovers I put them in a tall pizza shaker or sugar shaker glass. Then I put that in a plastic baggie and into the freezer. I think the freezer helps keep it from clumping badly.

 

[Barrel99]

The silica gel packets sounds like an interesting possibility. Might try that. I'll pass on the powder which is the same that's in the gel packets.

 

[mizzoufan]

I thought my large batches of rub would last at least a year too...until I got my #2.  Since then I've done a brisket, 3 boston butts, 4 racks of ribs and 3lbs of meatloaf...all in ~2 weeks. 

I have been using my base rub for everything, just adding about 1/3 dalmation rub for the brisket.  I'm going to have to do something else for ribs though, it's a bit on the warm side (to me, anyway) on ribs since it's more concentrated.