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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-16-2012, 07:51 AM | #16 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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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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11-16-2012, 12:14 PM | #17 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Not to my knowledge. Many commercial rubs contain oil(s). Including mine.
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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11-16-2012, 12:18 PM | #18 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Yup, Agreed!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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11-16-2012, 12:26 PM | #19 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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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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11-16-2012, 01:06 PM | #20 |
Take a breath!
Join Date: 02-22-08
Location: Phoenix, AZ
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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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Little Miss BBQ |
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11-16-2012, 01:23 PM | #21 |
is one Smokin' Farker
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
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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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11-16-2012, 01:34 PM | #22 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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