Originally Posted by Southern Home Boy
I make my own rubs and use dark brown sugar (I like the extra molasses flavor dark gives versus the light). The last step of my process is to take a pestle and grind the rub through a mesh strainer to break up all the lumps (sugar, paprika as well as a couple of other ingredients I use that have a tendency to clump). It's kinda like sifting your flour when you bake. Once the sugar and other spices are all broken down, they don't tend to clump back up again. At least so long as they stay dry.
That sounds like a MUCH more reasonable approach...to me at least ;) Thanks!