I found a rub recipe that called for spreading out your brown sugar on a cookie sheet to dry before putting it in your rub. First time I've seen this, it's an extra step but it really mixes better with the other spices. Anyone else do this?
I dry mine in the oven, then let cool and go over it with a rolling pin to break it back apart. Put it in a food processor once but it turned it into dust. Will have to try out the microwave method.
I don't know if it causes the rub to go stale, but it does cause it to clump. I either do this, or use turbinado, which doesn't use the molassas so doesn't get so wet and clumpy
All the time ~ spread the brown sugar on a cookie sheet and place out of the way; like on top of the freezer. Several hours later, its dry and ready to go in the rub; no clumping!
Like Stoke & Smoke, if I don't have the time, I'll use either turbinado or raw sugar.
I switch a while ago to granulated brown sugar. Works great. They also sell granulate honey and powdered molasses. Have not bought and tried those yet. They are a little pricey.