Cook Time for a Rack of Spare Ribs - Page 3 - BBQ Central

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Old 02-25-2005, 08:23 AM   #41
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It should be noted that Muscovado comes in both light and dark varieties. Dark muscovado is a world away from turbinado which I would never call "dark". Dark muscovado is very rich and moist. It will clump easily and does not keep well in my opinion. Turbinado seems much more crystalline to me. If I were making a rub with muscovado, I would plan on using it all that cook! The flavor of dark musvcovado is very rich and molassas (sp?) like as it has a high content of it. Woody
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