[JONESY]

So about a year and a half ago, I started using Turbinado sugar instead of brown sugar in all my rubs. I think it has a higher melting point and won’t caramelize as easily as brown sugar, but other than that I can’t remember why I made the switch. In all actuality, I’m not sure it has mad my rubs any better or worse for that matter, but I wonder if I’m missing some flavor from the brown sugar.

I would love to know what you guys are using, any input would be great.