Aloha, I'm trying to refine the rib rub that I am working on. I've been using brown sugar in the mix. How would adding a little white cane sugar affect things? Any thoughts of the differences between the two? I am planning to combine both types. But before I do, I thought I'd look to SMF for pointers. Any suggestions as to a ratio of brown sugar to white sugar that I should consider? I am planning to do another batch of baby back ribs this weekend.
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11/29/07 at 12:33pm