sugar in the rub?

i see a lot of rubs using brown sugar, but i find that it burns during smoking/grilling. my rubs seems to form a more palatable crust when i leave out brown sugar and add in toward the end of the grilling in the form of a wet paste. that way the meat still gets the sweet flavor without the burnt sugar. Any thoughts?

Follow Ups:

• Re: sugar in the rub? Porkbuster 09:45:19 6/21/08 (0)
• Re: sugar in the rub? Gremlin Grill Pat 06:00:55 6/20/08 (0)
• no arguement here.... redc1c4 03:02:22 6/20/08 (1)
  • Red I think I see the problem.. Heavy Smoke 06:49:01 6/20/08 (0)

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