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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 01-07-2007, 02:05 PM   #1
crow-p5
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Default rub storage?

I was wondering what you guys store your rubs in. I've been looking for a decent large volume shaker with an airtight lid, but no luck. I'd like to make large batches in advance so they're ready when I need them. Any ideas?
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Unread 01-07-2007, 02:08 PM   #2
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We put our rubs in freezer bags. Remove all of the air, place in a storage container and place in the freezer. Keeps rubs fresh. We keep all of our hebs in the freezer.
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Unread 01-07-2007, 02:09 PM   #3
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I don't like the shakers myself. Store rub in a ziplock, pour the amount I'm gonna use in a bowl and sprinkle on by hand. Any left in the bowl gets tossed. No contamination. That's just my preference.
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Unread 01-07-2007, 02:10 PM   #4
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Quote:
Originally Posted by Lo' -N- Slo' BBQ
We put our rubs in freezer bags. Remove all of the air, place in a storage container and place in the freezer. Keeps rubs fresh. We keep all of our hebs in the freezer.
Roger that. Most everything gets frozen when not being used.
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Unread 01-07-2007, 02:20 PM   #5
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another good reason to get a vacuum sealer. either use the canisters and put your rubs in their or vac seal in small bags.
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Unread 01-07-2007, 02:40 PM   #6
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Here's a place that you can get any size container.

http://www.freundcontainer.com/defau...cd2=1168202743
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Unread 01-07-2007, 02:53 PM   #7
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Quote:
Originally Posted by boatnut
another good reason to get a vacuum sealer. either use the canisters and put your rubs in their or vac seal in small bags.
I vac seal in a canister.
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Unread 01-07-2007, 04:54 PM   #8
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Vac-sealed, canister and bags, depending on how much and how many I have at the moment.
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Unread 01-07-2007, 05:52 PM   #9
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I put my rubs back in to large shaker bottles that spices come in (like Tones for instance). I always shake out of the bottle, but I shake from the 'spoon opening'.

As a side note, this is one area I could really improve. I tend to often use pretty cheap spices, from the super market or Costco. Might be nice to use fresher or more high quality stuff.

On a side - side note, it just ocurred to me, I use a lot of Paprika! I need to invest in Paprika company stock, as well as paper towel company stock and Aluminum Foil company stock.
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Unread 01-07-2007, 05:56 PM   #10
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I started washing glass salsa bottles when empty and keeping them around for storage, too.
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Unread 01-07-2007, 05:57 PM   #11
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Quote:
Originally Posted by Kevin
I don't like the shakers myself. Store rub in a ziplock, pour the amount I'm gonna use in a bowl and sprinkle on by hand. Any left in the bowl gets tossed. No contamination. That's just my preference.
I am with Lo-and-slow and Kevin on this one. I use ziplocks, store in the freezer, and as Kevin says, dump what I think I will use into a bowl, sprinkle on by hand, and disgard anything left in bowl. That way I don't have to worry about cross contamination.
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Unread 01-07-2007, 06:48 PM   #12
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I just remembered that Alton Brown uses a parma-cheese shaker like a pizza place uses. To keep it fresher he puts a piece of wax paper under the lid and screws it down, then removes it when needed.
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