When I make my rib rub it is abut 1/3 Brown sugar. When I use the ninja to blend it together it is fine for that day. The next day or maybe 2 it is already one "frozen" unit in the shaker. Does anyone have any ideas how to prevent this from happening? Is there something I should add to the mix to keep the clumping from happening? I have been using a butter knife to break it apart and get it put back in the processor to be able to shake it again which is a pain.