Yakfishingfool
Babbling Farker
Does anyone know what is put in commercially prepared rubs to act as a dessicant? they are, for the most part, fairly granular and pour easily. Could I add rice to my rubs and filter it out as I use it? Scott
Good tip!!!:biggrin:I use white corn meal in all of my rubs to prevent caking. It works great and has almost no flavor and is small enough to go through the shaker holes.
Saltine Cracker! Just stick a whole saltine in the rub and it will absorb the moisture and won't cake. Every once in awhile replace the cracker.
Have you tried that with the John Henry's Wild Cherry Chipotle rub? That is the worst caking rub I have ever seen.