that sifter idea is sharp. im stealing that. i like the turbinado sugar because it stays loose and separate , but i have never ground it....but i might try that next time i do ribsI don't when doing a small batch, but on a large batch I pulse everything in the food processor.
I use a flour sifter for applying a rub on a large batch and it has a small mesh screen.
Tim
Your talking about "raw sugar" aka the sugar in the brown envelopes at Starbucks? It takes me nearly a year to gather up enough (one trip to Starbucks a week) to have enough to add to a rub, and I only use it on my ribs. I don't grind, and in fact I only add it on during the cook. I don't start out with it. It makes for a nice glaze crust, that I shake on after mopping. I rarely do this, like I said it takes about a year to gather up enough envelopes of it and it's usually only enough for one cook
It is wonderful
Your talking about "raw sugar" aka the sugar in the brown envelopes at Starbucks? It takes me nearly a year to gather up enough (one trip to Starbucks a week) to have enough to add to a rub, and I only use it on my ribs. I don't grind, and in fact I only add it on during the cook. I don't start out with it. It makes for a nice glaze crust, that I shake on after mopping. I rarely do this, like I said it takes about a year to gather up enough envelopes of it and it's usually only enough for one cook
It is wonderful
But that's no fun!Did you know you can buy Sugar In The Raw bulk (loose, not in packets) in one pound boxes? Wal Mart carries it.
How many use turbinado sugar in their rubs? Do you grind it finer? Do you recommend using it over brown sugar?