On Mar 15, 12:37 pm, "Nunya Bidnits" wrote:

Anyway you can start like so, mixing your own:

Marty - thanks for some great ideas and pointers. I may
have to give it a whirl this summer.

I appreciate what you're saying about brown vs. white sugar,
I believe brown sugar is basically white sugar with some left-
over molasses - which may explain why it works better in
BBQ rubs/sauces.

Thanks again,
Dana