Do I REALLY NEED Turbinado Sugar (Sugar in the raw) for this recipe???
I got this basic recipe for a rub that is supposed to go on a piece of pork for a pork roast.
The recipe wants to use 4.5tsp Turbinado Sugar (Sugar in the raw) and I am wondering if I can just use just plain old ordinary store brand granulated sugar instead???
Is the flavor going to be that different???
Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!