food additives/anti caking agents

[Richtee]

The nature of sugars is to lump when moisture is present. THEN they get hard in lumps when dried. The solution would be to grind dry sugar, then KEEP it dry. Hard to do tho, once again due to it's hygroscopic tendencies.

[blues_n_cues]

i'm experimenting w/ the piece of bread in 6lbs of rub for a day or 2 to see what happens.

i did find organic cane sugar in bulk but it's expensive & doesn't quite taste the same.

i don't see it drying out. it's in airtght containers & in a cupboard.

[Richtee]

Get the sugar dry and keep the rub sealed. Consider dehydrating sugar before mixing. The bread might help you out too. Obviously use dried slices.

[blues_n_cues]

Get the sugar dry and keep the rub sealed. Consider dehydrating sugar before mixing. The bread might help you out too. Obviously use dried slices.

i was thinking 1 garlic crouton in each bottle-that would be cool.

if the purpose is to reintroduce moisture to the molasses then non dried bread would be better.
i just checked my bottle & the slice of texas toast i had in it is totally dehydrated from 5pm yesterday to 7:30am today

[Richtee]

I must have missed a post here... KEEP moisture in? Lemmee read back here...
Oh... Hmmm. I would surely think you would have better performance from a shaker DRY than with more moisture. Sure, if you are keeping the sugar for measuring into a dish, fine. But I don't think that's what you want in this application. But give it a shot I suppose.