Long term rub storage advice?

Sean "Puffy" Coals · 05-31-2010, 07:02 PM

So, I made a batch of my Dynamite rib rub a couple weeks ago (thinking ahead for the holiday cook) but when I went to use it yesterday, the brown sugar had already started to crystalize. It got me to thinking- there has to be a way to stop this from happening.

Either the containers I've been storing the rub in might not be as air-tight as I thought they were, or;

I should mix all the spices and herbs together, but leave the sugar out until the day of the cook, or;

I've seen some commercial rubs use Silica Dioxide to prevent caking- anyone know if this will also stop the brown sugar from crystalizing? Anyone have a connection that I can get ahold of some from?

It's not a huge deal, and I'm already stuck with the containers I have because I'm on a very tight budget and can't afford to really replace the whole set right now.

I know the little sugar clumps just roll off during the rub application, but i hate to see things go to waste. As I said, on a tight budget.

Fire away!

jmilleronaire · 05-31-2010, 07:07 PM

How long-term are we talking? Spices lose flavor over time no matter what you do, so anything over 6 months you might as well be using sawdust, in my opinion...

I'd guess that a vacuseal container or bag, in the freezer, would be the best bet to make it last long term.

For short term, you'd want an airtight, lightproof container. Some kitchen stores carry airtight metal tins intended for spices, perhaps you can find one large enough to house your rub?

Chef Jim · 05-31-2010, 07:12 PM

Just leave the sugar out, it's better for you. LOL

Tchurst · 05-31-2010, 07:24 PM

Mason Jar, not to good for long time but awesome for a month, month and a half. Just shake and rub each time

boatnut · 05-31-2010, 08:34 PM

maybe mason jar and "food saver" vac sealer attachment that let's you vac seal mason jars? least no air.

Rookie'48 · 05-31-2010, 11:59 PM

I just break down the bulk lots into 1 to 2 pound batches then vacu-suck & into the freezer. Works great for me.

rogwadd · 06-01-2010, 06:12 AM

Anyone use Brownulated Sugar? Even as little as 2 or 3 weeks after mixing, I found my brown sugar would lump and I would have to attempt to break up as much as I could. This stuff works much better.

In addition, in my internet wanderings, I believe I read that the granualted brown has a bit higher burn temp.

http://www.dominosugar.com/Product.aspx?id=7

jeffboyette · 06-01-2010, 06:57 AM

ive never seen a sugar that didnt crystalize in the jar... If you vacuseal it in a container and it still does it, put it in the microwave for 15 seconds and give it a good shake. I do this with my brown sugar.

It doesnt effect the flavor, just annoying to get it out the shaker.

expatpig · 06-01-2010, 09:03 AM

I make my spice mix ahead of time and then add my Demerara sugar just before I rub.

05-31-2010, 07:02 PM	#1
Sean "Puffy" Coals Full Fledged Farker Join Date: 03-29-10 Location: Buffalo, NY Downloads: 0 Uploads: 0	Long term rub storage advice? So, I made a batch of my Dynamite rib rub a couple weeks ago (thinking ahead for the holiday cook) but when I went to use it yesterday, the brown sugar had already started to crystalize. It got me to thinking- there has to be a way to stop this from happening. Either the containers I've been storing the rub in might not be as air-tight as I thought they were, or; I should mix all the spices and herbs together, but leave the sugar out until the day of the cook, or; I've seen some commercial rubs use Silica Dioxide to prevent caking- anyone know if this will also stop the brown sugar from crystalizing? Anyone have a connection that I can get ahold of some from? It's not a huge deal, and I'm already stuck with the containers I have because I'm on a very tight budget and can't afford to really replace the whole set right now. I know the little sugar clumps just roll off during the rub application, but i hate to see things go to waste. As I said, on a tight budget. Fire away! __________________ Founding Member of BBQ Snobs Anonymous- "...Liking good Que is not a crime."

05-31-2010, 07:12 PM	#3
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	Just leave the sugar out, it's better for you. LOL __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

05-31-2010, 07:24 PM	#4
Tchurst Got rid of the matchlight. Join Date: 05-18-10 Location: Waxhaw, NC Downloads: 0 Uploads: 0	Mason Jar, not to good for long time but awesome for a month, month and a half. Just shake and rub each time __________________ If your not livin' on the edge your takin up to much room!!!

05-31-2010, 08:34 PM	#5
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	maybe mason jar and "food saver" vac sealer attachment that let's you vac seal mason jars? least no air. __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org

05-31-2010, 11:59 PM	#6
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	I just break down the bulk lots into 1 to 2 pound batches then vacu-suck & into the freezer. Works great for me. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

05-31-2010, 07:07 PM	#2
jmilleronaire Knows what a fatty is. Join Date: 03-04-10 Location: Champlin, MN Downloads: 0 Uploads: 0	How long-term are we talking? Spices lose flavor over time no matter what you do, so anything over 6 months you might as well be using sawdust, in my opinion... I'd guess that a vacuseal container or bag, in the freezer, would be the best bet to make it last long term. For short term, you'd want an airtight, lightproof container. Some kitchen stores carry airtight metal tins intended for spices, perhaps you can find one large enough to house your rub?

06-01-2010, 06:12 AM	#7
rogwadd On the road to being a farker Join Date: 01-12-10 Location: Arlington, VA Downloads: 0 Uploads: 0	Anyone use Brownulated Sugar? Even as little as 2 or 3 weeks after mixing, I found my brown sugar would lump and I would have to attempt to break up as much as I could. This stuff works much better. In addition, in my internet wanderings, I believe I read that the granualted brown has a bit higher burn temp. http://www.dominosugar.com/Product.aspx?id=7

06-01-2010, 06:57 AM	#8
jeffboyette Full Fledged Farker Join Date: 01-31-10 Location: Waldorf, MD Downloads: 0 Uploads: 0	ive never seen a sugar that didnt crystalize in the jar... If you vacuseal it in a container and it still does it, put it in the microwave for 15 seconds and give it a good shake. I do this with my brown sugar. It doesnt effect the flavor, just annoying to get it out the shaker.

06-01-2010, 09:03 AM	#9
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On. Downloads: 0 Uploads: 0	I make my spice mix ahead of time and then add my Demerara sugar just before I rub. __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

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