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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-16-2012, 07:51 AM   #16
Q-Dat
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So does anyone know if adding a tiny amount of oil to a rub shortens its shelf life?
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Unread 11-16-2012, 12:14 PM   #17
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Quote:
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So does anyone know if adding a tiny amount of oil to a rub shortens its shelf life?
Not to my knowledge. Many commercial rubs contain oil(s). Including mine.
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Unread 11-16-2012, 12:18 PM   #18
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Quote:
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Not to my knowledge. May commercial rubs contain oil(s). Including mine.
Yup, Agreed!
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Unread 11-16-2012, 12:26 PM   #19
Q-Dat
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I wonder if heating the rub would cause the spices to release their own oils.
I might give it a try.
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Unread 11-16-2012, 01:06 PM   #20
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What they are adding is an oil extract. I've never seen the stuff in person other than when it's already added to a rub.

http://www.amoretti.com/amoretti/Sav...%20Extract/593
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Unread 11-16-2012, 01:23 PM   #21
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If you have a copy of Willingham's book you will find he blended his rubs and then cooked them almost melting the sugar and salt then re pulverized the granules into a more uniform size.
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Unread 11-16-2012, 01:34 PM   #22
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Quote:
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If you have a copy of Willingham's book you will find he blended his rubs and then cooked them almost melting the sugar and salt then re pulverized the granules into a more uniform size.
I'm actually not familiar with that book. Sounds like one to check out.
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