I noticed that allmost all rubs, no matter what kind has brown sugar in it. I'm trying to make a good asian dry rub but it seems too strong. This is probably a real stupid question but do you think brown sugar will cut the taste of the strong rub? I'm afraid to add it and ruin the rub. Here is a recipe I thought of using. Any suggestions would be greatly appreciated.
1/4 cup brown sugar
3 tbls. 5 spice powder
2 tps. garlic powder
2 tps. ground ginger
1 tps. wasabi powder
1/4 cup brown sugar
3 tbls. 5 spice powder
2 tps. garlic powder
2 tps. ground ginger
1 tps. wasabi powder