Raw or Turbinado sugar in rubs question

I bought some raw sugar to use in my rubs, to replace the brown sugar.
I like the looks, and taste, but this stuff is like small rocks.

Do those of you that use it, leave it as is, or hit it with a grinder first?

Thanks!
Bob

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Correll:
I bought some raw sugar to use in my rubs, to replace the brown sugar.
I like the looks, and taste, but this stuff is like small rocks.

Do those of you that use it, leave it as is, or hit it with a grinder first?

Thanks!
Bob </div></BLOCKQUOTE>

I leave it as is for low and slow cooking, it will melt down and create a nice bark.

good question Bob. I would not have thought of that. . . just bought some to try duplicating Dr. BBQ's BBribs recipe. . .
Thanks for a quick answer Larry.

Read "Barbeque Secrets", by Ron Sewchuk a while ago.

One of his suggestions was to experiment with turbinado. He thought that it tolerated the heat better than refined sugar, and had better flavor in most instances.

You can find "Sugar in the Raw" in largish, pour-to-use boxes with a built-in spout. I think they're about 2 pounds.

That has been my go-to sugar for rubs so far, and I have never had any problems with scorched bark yet.