Thread: sugar in rubs
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Unread 02-04-2013, 08:39 PM   #1
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Default sugar in rubs

I was just wondering if the brethren who use turbinado sugar in their rubs leave the grains large or do you grind them down to a finer granule or does it even matter. I'm asking because I've heard others say the large grains tend to clump and leave an overly sweet area on the food kinda like biting into a lump of sugar. What does the Brethren think?
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