The pork rub. Sweet, heavy on the smoke, with a whisper of cinnamon underneath — built to set a dark bark on ribs over a long cook.
Combine everything thoroughly. Break up any brown sugar clumps with your fingers as you go.
Pork can take more rub than you think. Season liberally and let it sit 15–20 minutes so it starts to draw moisture and stick.
Airtight container. The brown sugar will want to clump — give it a shake before each use.
Yes, it's a sweet rub, and sugar burns over direct heat — that's managed with technique, not avoided. Slow smoke it and finish with a fast sear, or flip often if you're going direct the whole way. The turbinado helps: coarser crystals with a higher burn point than brown sugar alone, so you get more sweetness and better bark without it scorching as fast.