Most people use sugar in rubs for pork to build the bark everyone wants and it's cooked in relatively low indirect heat(225-275). It's so light that it doesn't burn like keeping it covered in a sweet bbq sauce over the heat source. Then the meat is wrapped when you get the color you want. You should try that recipe for ribs, it's not nearly as sweet as you'd think when finished.
I don't use sugar on beef, a simple SPG will work great.
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Rob
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