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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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Old 06-27-2013, 06:47 PM   #1
Toast
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Question Shelf Life of Store Bought Rubs?

I've heard one year but not sure. What say you Brethren?
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Old 06-27-2013, 07:18 PM   #2
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Ron L. had a similar thread not long ago:

http://www.bbq-brethren.com/forum/sh...d.php?t=160654

I've got some that are very old. I guess I should toss them
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Old 06-27-2013, 07:24 PM   #3
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Most spice reference books, including spice bible and complete book of spices say a year. But, this is said because it used to be that most herbs and spices are harvested once a year. This isn't always true with modern shipping methods. A year is the general rule of thumb though.

Just remembered. While in culinary school during a presentation by a McCormick rep he made the most profound statement. He said that once peppercorns (black, white, red or long) are ground it takes just 90 minutes before the essential oils start to breakdown.
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Old 06-27-2013, 11:21 PM   #4
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Thanks for the replies!
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Old 06-28-2013, 12:09 AM   #5
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Harry Soo(Slap Yo' Daddy BBQ) tosses all his spices every 3 months. He keeps them in the freezer.
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Old 06-28-2013, 12:14 AM   #6
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Oh, I forgot where you live.....

:)
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Old 06-28-2013, 05:22 AM   #7
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Smell em. Taste em. There are lots of variables involved. If they still have a fragrant aroma and full flavor then they will be just fine. If you want, throw a few slices of carrot or something in a pan with a little oil and the spice/herb and find out.

If I sold herbs and spices, there is nothing that I would love more than to have you chuck your spice cabinet every 6 months and come see me for more.
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Old 06-28-2013, 04:26 PM   #8
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Thanks to all for the replies!
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Old 06-28-2013, 04:35 PM   #9
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You can hit them up with a spice grinder and get back some flavor. We keep our chili powders and spices in the freezer and they normally are ok for a few months.
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Old 06-28-2013, 09:24 PM   #10
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I have some Reno Reds Brisket Rub from the mid 90's that my father used for competitions. He gave me a container of it and I thought why not try it. I've used almost all of it and it has tasted great. I'm sure the flavors are not as strong as 20 years ago but the rub is still yummy. BTW, the spices were kept in a cool dry spot for the long haul.
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Old 06-28-2013, 11:35 PM   #11
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Good question Toast!
I have a all kinds I need to look at.
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Old 06-28-2013, 11:38 PM   #12
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Have had them in the pantry for three years or so, still work great.
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