[Libloather]

You Should Be Adding Sugar — Yes, Sugar!
to Your Meat

https://www.bonappetit.com/story/sugar-to-your-meat

[Jeff Chandler]

The article states that the sugar helps to keep the meat tender. That’s not true. Salt helps make meat tender when it penetrates the meat during the dry brine period. Sugar takes too long to penetrate meat. But sugar does indeed facilitate a beautiful brown crust or bark that would otherwise take too long to achieve. That’s why sugar goes in the rub, not the brine.