- Sep 13, 2011
- 2
- 10
My dry rub has a good amount of brown sugar it in. I usually apply it by hand but when I apply it in a shaker, the brown sugar clumps together and the rub doesn't come out as evenly as I want. Any suggestions on how to prevent this clumping/caking? (without removing the brown sugar or affecting quality, of course). I read somewhere that it's good to spread out the rub on a sheet pan and let it air dry overnight so I'm doing that now but I'm curious to hear other ways.