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BrianBinOR
Guest
I've got a dilemma concerning my dry rub recipe. I prefer the flavor of "raw" Turbinado sugar, but the larger granules don't seem to melt into the meat as well, and can burn into tiny hardened pellets at the edges of the meat. Regular white sugar seems to work better, but the flavor is disappointing. Any suggestions on how o get the flavor of raw sugar without the big-granules problem associated with Turbinado?