Rub Shelf Life

Ron_L · 05-11-2013, 01:25 PM

Since I really have cooked much in the last year or so I have a bunch of rubs that are at least a year old. Some are new and sealed, some have been opened.

What is the shelf life of...

a) Unopened Rub?

b) Opened Rub?

IamMadMan · 05-11-2013, 01:43 PM

All spices lose their potency over time as the essence oils in the product breaks down. This happens in both sealed and unsealed packages.

I have vac-sealed and froze some rubs, whether or not it actually helped to extend the life is really debatable...

I found the best test is to: just taste it before you use it., If it tastes fine you can use it, or add to it.

I try to use my spices and rubs within 6 months, because I do not know how long it was on the shelf / warehouse.

.

Vision · 05-11-2013, 01:56 PM

They probably start to break down after a year but I've had a chili mix that was still working well after 5+ years. It might depend on the spice. Basil seems to go faster IME.

gmag · 05-11-2013, 02:06 PM

I toss my unused and opened rubs after 6-8 months.

tasterner · 05-11-2013, 02:09 PM

Quote:

Originally Posted by gmag

I toss my unused and opened rubs after 6-8 months.

Dam, I got some that are 6-8 years old! Guess I'm too cheap to throw em out

GrillNewbie · 05-11-2013, 02:09 PM

I'm no expert, but if it still tastes good...... I use it.

jasonjax · 05-11-2013, 03:11 PM

I've definitely got a few with some age on them. I'm a big fan of the sniffer test. If the rub still has a good odor then I'm thinking it will still have a good taste.

Of course, tasting it sounds like a smart idea too...... as others have mentioned, I imagine the actual make-up of the rub has a lot to do with whether its shelf life.

Ron_L · 05-11-2013, 04:20 PM

Thanks, guys...

I did sniff and taste

I found an old post from Plowboy that says that the salt and sugar in the rub don't fade with age, but any herbs and spices will, so the rub may be saltier or sweeter when it gets older.

dwfisk · 05-11-2013, 04:25 PM

Damn son, buy smaller quantities or cook more!

Quote:

Originally Posted by tasterner

Dam, I got some that are 6-8 years old! Guess I'm too cheap to throw em out

tasterner · 05-11-2013, 05:02 PM

Quote:

Originally Posted by dwfisk

Damn son, buy smaller quantities or cook more!

Ever since I found this place and was introduced to great rubs like Yard Bird, HDD, Rub Co SM, and Big Ron's I don't use much of anything else these days!

seattlepitboss · 05-12-2013, 11:28 AM

I often mix my own rubs. I used to find that they would clump up real bad when stored. Then I figured out what I was doing wrong. I was using onion powder. Then I switched to granulated onion and that problem totally went away. Never ever going to buy onion powder again.

seattlepitboss

nucornhusker · 05-12-2013, 11:34 AM

Any of you all that are throwing out rubs that are a year old or so, send 'em my way instead.

Bludawg · 05-12-2013, 11:42 AM

Ground spices rapidly decrease after 6 months If you keep them in a dark dry cool place and air tight it helps tremendously to prolong the potency.

landarc · 05-12-2013, 12:14 PM

Ron, I would heat a little of the opened ones in a hot pan, you will know right away if there is an aroma that they are good or now in that sense. You will still need to taste, as there are oils that can go rancid, taste is the only way to know.

Dreggs · 05-12-2013, 02:21 PM

Just use them.

05-11-2013, 01:25 PM	#1
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Rub Shelf Life Since I really have cooked much in the last year or so I have a bunch of rubs that are at least a year old. Some are new and sealed, some have been opened. What is the shelf life of... a) Unopened Rub? b) Opened Rub? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

05-11-2013, 01:56 PM	#3
Vision is One Chatty Farker Join Date: 09-11-11 Location: Baltimore, Maryland	They probably start to break down after a year but I've had a chili mix that was still working well after 5+ years. It might depend on the spice. Basil seems to go faster IME. __________________ Mak 1 Star, Blackstone 36, WSM 18, Weber OTG

05-11-2013, 02:06 PM	#4
gmag Full Fledged Farker Join Date: 01-12-13 Location: Minnesota	I toss my unused and opened rubs after 6-8 months. __________________ KCBS CBJ - KJ Classic - Gateway Drum Smoker

05-11-2013, 02:09 PM	#6
GrillNewbie On the road to being a farker Join Date: 08-04-12 Location: Birmingham, MI	I'm no expert, but if it still tastes good...... I use it. __________________ LG Kamado Joe, NG Weber Genesis.

05-11-2013, 04:20 PM	#8
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Thanks, guys... I did sniff and taste I found an old post from Plowboy that says that the salt and sugar in the rub don't fade with age, but any herbs and spices will, so the rub may be saltier or sweeter when it gets older. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

05-11-2013, 01:43 PM	#2
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	All spices lose their potency over time as the essence oils in the product breaks down. This happens in both sealed and unsealed packages. I have vac-sealed and froze some rubs, whether or not it actually helped to extend the life is really debatable... I found the best test is to: just taste it before you use it., If it tastes fine you can use it, or add to it. I try to use my spices and rubs within 6 months, because I do not know how long it was on the shelf / warehouse. .

05-11-2013, 03:11 PM	#7
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	I've definitely got a few with some age on them. I'm a big fan of the sniffer test. If the rub still has a good odor then I'm thinking it will still have a good taste. Of course, tasting it sounds like a smart idea too...... as others have mentioned, I imagine the actual make-up of the rub has a lot to do with whether its shelf life.

05-12-2013, 11:28 AM	#11
seattlepitboss is one Smokin' Farker Join Date: 02-05-09 Location: Seattle, WA	I often mix my own rubs. I used to find that they would clump up real bad when stored. Then I figured out what I was doing wrong. I was using onion powder. Then I switched to granulated onion and that problem totally went away. Never ever going to buy onion powder again. seattlepitboss

05-12-2013, 11:34 AM	#12
nucornhusker Babbling Farker Join Date: 08-29-11 Location: Lincoln, NE	Any of you all that are throwing out rubs that are a year old or so, send 'em my way instead. __________________ Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller

05-12-2013, 11:42 AM	#13
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Ground spices rapidly decrease after 6 months If you keep them in a dark dry cool place and air tight it helps tremendously to prolong the potency. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

05-12-2013, 12:14 PM	#14
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Ron, I would heat a little of the opened ones in a hot pan, you will know right away if there is an aroma that they are good or now in that sense. You will still need to taste, as there are oils that can go rancid, taste is the only way to know. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-12-2013, 02:21 PM	#15
Dreggs Full Fledged Farker Join Date: 06-07-12 Location: Big Bear Lake, CA	Just use them. __________________ MENE MENE TEKEL UPHARSIN Phone now has a Bigabyte button [B][FONT=Calibri]INSIDE EVERY OLDER PERSON IS A YOUNGER PERSON WONDERING WHAT THE HELL HAPPENED![/FONT][/B]