I like to make a large batch of dry rub to use over time, but the brown sugar always clumps. I have used bread or mini marshmallows to keep this from happening- I like the marshmallows best because no dry bread crumbs end up in the mix. I heard/saw/dreamed that there was a way to dry brown sugar in the oven to keep it from clumping over time. I'd like to know if others have tried this method, what temp/time was used, and if it really works. Thanks!
Thanks for signing up!
Connect with us to get more Food52!