Rest Your Rub
Thought I'd show what happens when you let your rub rest for a bit instead of mixing and using right away. The picture below isn't the best, but you can make out that there is a color difference in the rub on the right versus the rub on the left. They are the same rub with the same source ingredients. The rub on the left was made 3-5 days prior to the picture. The rub on the right was made about five minutes prior to the picture.
The older rub (left) has a more unified color and the individual granules are harder to identify. The rub that was just made (right) has more color differences. You can see white specs of salt and sugar more clearly throughout the rub.
The idea is that over time the oils from the chili powder, garlic, paprika, etc. stains the salt and white sugar granules. The individual colors become less distinctive. I personally doubt this all makes a world of difference in the appearance and taste of the final product. However, I do think it makes a difference, even if marginal. More coarse ground salts and sugars may be affected more. My picture is a fairly fine grind throughout.
My advice for any comp BBQers is to make your rub up at least several days ahead of time. Don't make it the day of the comp.
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Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)
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