I preheat my oven to 180 degrees F. I line a baking sheet with parchment paper. I then put a layer of brown sugar on the paper that is about 1/4" thick.
I break the sheet of dried brown sugar into pieces that will fit in a gallon sized plastic bag. I seal the bag being careful to remove as much of the excess air in it as possible. Then, I crush the pieces of sugar by gently pounding it with a rolling pin. I tried using a food processor and a spice grinder but both of those created something more akin to powdered sugar than granulated sugar.
The final step is to sift the crushed sugar through a fine strainer. That larger pieces that don't pass through the strainer go back into the plastic bag to be crushed. I continue this process until all of the sugar is back to the state of granulated sugar.
The resulting dried brown sugar maintains the flavor and sweetness of brown sugar but it will no longer clump up or introduce unwanted moisture to my barbecue rubs.