Dustin Flavell
TVWBB Pro
So I am very picky about using only dry rubs on meat I cook. for the most part I build my own dry rubs. I have two recipes that I use a lot but I hate making because they call for brown sugar. The moisture in the brown sugar balls up when I start adding the other, drier ingredients. Any suggestions on how to keep the brown sugar from balling up? I tried spreading it out and drying on a cookie sheet but that seemed to make it worse as the smaller balls were really had to break apart? Any tips?