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The original was posted on /r/askculinary by /u/scovok on 2023-09-15 15:29:13.

Full disclosure, I am not a food service professional. That being said, I do make my own barbecue seasoning rub and give it out to friends and family with the hope of possibly selling it in the future. The main ingredient in my rub is brown sugar, which obviously clumps over time. When I give it out I warn people, the rub is going to clump and it’s just the brown sugar, it’s not the barbecue rub going bad. Any suggestions or tips for how to reduce or prevent the clumping?