Originally Posted by monkeyboysbbq
Several of my rubs have light brown sugar in them. What I usually do in order to keep the clumping to a minimum is dry it out first. This is a big pain in the arse when I am making a lot of rub. So...my question is: Can I substitute turbinado sugar for the brown sugar? How do you think it would affect the taste of the rub (if it would). Thanks.
I don't see why not but there is another option.
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