2 guys and myself are in a competition this weekend and we are discussing if we should use sugar (brown or turbindago) in our rubs for the brisket, ribs and pulled pork. Traditionally we have always used some brown and turbindago sugar in our rubs, but we have also read that it can produce an acrid taste. Have any of y'all done rubs without any sugar for BBQ, brisket or ribs? If so, did you like the taste better with or without the sugar in the rubs? Thanks.