Oh, and I would not cut that amount... You do want that caramelizing that the sugar gives you.
My rub calls for a cup of sugar but I was thinking of cutting it to a half a cup of turbinado.
Ron, try changing a wood. The best mahogany I got was when I smoked on cherry chunks. I believe that the type of the sugar used has very little to do with the almost black color... But may be more experienced smokers here will disagree...I'm trying to get a mahogany type color. My stuff has been almost coming
out black. It could be the brown sugar has something to do with it.
Sugar does caramelize, but normally I agree. Try less smoke or a different wood. If you are happy with your smoke taste, the color is fine. Color is only appearance. You get darker meats from heavier smokes like hickory, mesquite, possibly oak and some say pecan (although I think they are just silly about pecan). LOL. Some might also ask about your ventilation thru your smoker. But not me.
Ron, try changing a wood. The best mahogany I got was when I smoked on cherry chunks. I believe that the type of the sugar used has very little to do with the almost black color... But may be more experienced smokers here will disagree...
Ed