Moving early to Turbinado sugar was already planned and your post just pushed me over the edge.
Turbo is great for long cook items (butts and briskets) where scorching of brown sugar can be a problem. For shorter cooking items (specifically ribs) I continue to use brown sugar for its more robust flavor.
Just as one wood isn't the answer for every cook (well except cherry
) one sugar isn't alway the best answer either.