Sugar in your rib rub

I use Oakridge Dominator and it has Raw cane sugar and granulated honey as well.

Turbinado

I use brown sugar, but dont actually put it in the rub.

Just put it on separately.

Just so it doesnt clump up in the pantry and stuff like brown sugar tends to do.

No wrap on my ribs, I like a little texture to them I wrapped when I first started but the ribs seemed to get mushy.

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Yes, brown. Look up Memphis Magic Dust

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I use a variation of this. Mine has some of both brown and white. He also now says not to put salt in the dust but frick that. I want salt in there.

I apply brown sugar much later in the process, sugars tend to burn and turn bitter. JMHO

I little brown but mostly turbinado.

I been using the houwtobbqright stuff from Malcolm Reed. I put salt and pepper and then his rub. When I go to wrap the ribs (I like to wrap in foil) I lay a layer of brown sugar, butter, and honey. Meat side down and then a stripe of his vinegar BBQ sauce then wrap. Have been pleased it it.

This is the rub I used most of the time although I am a fan of simple S&P...white sugar, never wrap.

1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne