Why Maple Sugar is a Game-Changer for BBQ
If you've been using brown sugar in your BBQ rubs, it's time to upgrade. Pure Canadian maple sugar brings a deeper, more complex sweetness to your rubs — with caramel and toffee notes that caramelise beautifully on the grill without burning as quickly as refined sugar.
The Basic Maple Sugar BBQ Rub Recipe
This all-purpose rub works beautifully on pork ribs, chicken, beef brisket, and even salmon.
Ingredients:
- 3 tablespoons maple sugar
- 1 tablespoon smoked paprika
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon dried thyme
Method:
- Combine all ingredients in a bowl and mix well.
- Pat your meat dry with paper towel.
- Generously coat all sides of the meat with the rub, pressing it in firmly.
- For best results, let the meat rest with the rub for at least 1 hour — or overnight in the fridge.
- Cook low and slow, or finish on a hot grill for a beautiful caramelised crust.
Tips for Using Maple Sugar in Rubs
- Don't rush the heat — maple sugar caramelises at lower temperatures than white sugar, so low and slow cooking gives the best results.
- Layer your flavours — apply the rub, then brush with a little maple syrup in the last 10 minutes of cooking for a sticky, glossy finish.
- Store leftovers — this rub keeps well in an airtight jar for up to 3 months.
Perfect Pairings
This rub pairs perfectly with a drizzle of our Organic Quebec Maple Syrup as a finishing glaze. For a complete Canadian BBQ experience, serve with a side of maple butter on warm cornbread.
Ready to try it? Grab your maple sugar from My Canadian Pantry and fire up the grill!