Originally Posted by SP
Plastic bags or food saver for me when I make big batches. Keep them in the freezer.
Hmmm... this sounds like an idea for a new experiment. The next time I make rub, I'll put half in the freezer and half in a cabinet. Wait a week and then compare. I wonder if the freezer will prohibit the oils from the chili from mingling with the salt and sugar. If so, the result would be two different looking rubs after a week... just like the picture above.
Maybe even divide into thirds and leave a batch out on the counter for a week. Then again, I don't want to waste rub.
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