Brown sugar?

[Bill French]

I notice a lot of rub recipes call for brown sugar but don't specify if it's light or dark. Is one generally used over the other?

 

[~Mark~]

We didn't have dark when I made my last batch of rub so I used light and it came out great.

 

[Bob Sample]

Dark just has more molasses in it.

 

[Svein]

Dark just has more molasses in it.

and sugar with a lot of molasses may be a bit too moist to be well suited for a dry rub (you get a rub full of lumps), it is however very good for dark cakes

 

[Enrico Brandizzi]

Iusually dry it out and powdered it with my grinder before using in dry rub

 

[Joe F]

For sauces and marinades I always use dark brown.
For rubs, plain ol' white sugar behaves better.

 

[Bob Sample]

If using brown sugar with a rub I just put the sugar on first and then put my rub on.

 

[Bill French]

Great feedback, guys. Thanks!

 

[James Harvey]

Maybe I'm lazy but I use whatever I have on hand.