So is there a way to dry out brown sugar to prevent the 'caking/clumping' effect in the rubs. I got ahold of a local rub (made in MO) and it is REAL CLOSE to actually being (smelling and tasting) like Jeff's Rub. HOWEVER, it is real loose and pours easy yet it does NOT have that ingredient that "prevents caking". But I tried to mimic it without using brown sugar and no way I came close to the taste or smell... Maybe BS can be 'ground finer'? I will continue to make my own, no way I was implying I was gona blow $$$ on store bought. I was just curious about the way to make it non-clumpy. Anyway, just throwing out a thought here for some convo.