I use brown sugar in my rub and I have heard people say that by drying the brown sugar it will stop it from clumping. So my question is how do you dry brown sugar? Also is there a difference in the taste once you dry it?
That's right, then after it's dry you'll have to put it in a plastic bag and run it over a couple times with a rolling pin to break it up or some other way to break up the clumps. Hit it with a cast iron skillet, whatever.