In my homemade rub I use brown sugar and I have been thinking about switching to turbinado sugar (Sugar in the Raw). Can anyone give me the pros and cons for switching to turbinado sugar (Sugar in the Raw), or staying with brown sugar?
Turbinado sugar will not burn as easily as brown sugar. IMO, brown sugar coats the meat and gives a better "bark" than turbinado sugar does. Other than brown sugar clumping if you don't dry it, I prefer brown sugar.