I'M NEW TO SMOKING AND WAS HAVING A HARD TIME SPREADING THE RUB ON MY CHICKEN AND MEAT, BECAUSE THE BROWN SUGAR IN THE RUB WOULD FORM LITTLE CLUMPS AND ROLL OFF THE MEAT. MY SOLUTION WAS TO PUT THE RUB IN A PEPPER MILL. THE RUB COMES OUT UNIFORM AND FILL IN ALL THE LITTLE NOOKS AND CRANNIES.
Why not get a dedicated Coffee grinder,works great and can be found at Garage sales all the time(although they cost only $10. or so new).
If you still have trouble,try spreading an amt. of B.S.(that's Brown Sugar,smart aleck,LOL) on a cookie sheet and dry in a warm oven for an hour.Dries the Syrup in it and mixes better.
Just sayin' ;}-
I like to put the rub on the meat and like marniate for at least 24 hours in a sealed food saver bag before smoking that way it liquifies and is absorbed into the meat. I massage the meat a couple of times a day.
the coffee grinder is the best for braking down the mix, try using a powder sugar sifter after grinding to apply the rub to you meat, the results are a very fine dusting of delicious goodness, and makes the color of your product so much more appealing (Note: you can never have to many toys when it comes to BBQ!!!!! )
The dedicated coffee grinder works well for me too. I had purchased a Molcajete (below) thinking I'd use it like a mortar and pestle - No friggin way. WAY too much work just to break it in, let alone use it. But I have heard that grinding spices up in one releases more flavor - guess I'll never know.
I dry my brown sugar in a low temp oven, then break up the clumps with a rolling pin. I then throw it in a food processor to break it up and then sift it through a wire strainer. Never have any trouble with lumps after that.