Rub question

Yakfishingfool · 06-27-2008, 08:58 AM

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

keend · 06-27-2008, 09:06 AM

http://en.wikipedia.org/wiki/Sodium_aluminosilicate

TysDad · 06-27-2008, 09:11 AM

One says "no preservatives" and doesn't list anything that's not salt, sugar or some spice.

The other one I have says "silicon dioxide (anti-caking agent)" ....so I guess I'm eating sand?

midnight · 06-27-2008, 05:10 PM

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.

jpw23 · 06-27-2008, 05:16 PM

Quote:

Originally Posted by midnight

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.

Good tip!!!

Pitbull · 06-27-2008, 05:24 PM

Silicone Dioxode.

BBQ Grail · 06-27-2008, 05:39 PM

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.

Bigdog · 06-27-2008, 08:11 PM

Quote:

Originally Posted by trp1fox

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.

Muzzlebrake · 06-27-2008, 09:13 PM

I am experimenting with corn starch in my rub. added just a little bit, seems to be working

MilitantSquatter · 06-27-2008, 09:51 PM

Quote:

Originally Posted by Bigdog

Have you tried that with the John Henry's Wild Cherry Chipotle rub? That is the worst caking rub I have ever seen.

Agree 100%... Hard as hell to shake out of the bottle... I've reverted to pouring into my hand and sprinking on ala the Spice Fairy. Then you end up using all of the sugary part and get left with the bottom just filled with all the salt and the spicy chipotle seasoning.

Still.. I don't care.. Excellent stuff.

06-27-2008, 08:58 AM	#1
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York Downloads: 0 Uploads: 0	Rub question 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 __________________ Oh It'z BBQ! 6 Kayaks(tarpon 160i, 2 tarpon 120's, a hobie outback, hobie tandem, and a Kaskazi Dorado) 1 Weber Gold Series Grill 1 Spicewine Large on a trailer 1 WSM 1 Smokey Joe Platinum 1 XL Big Green Egg KCBS Certified Judge #9079

06-27-2008, 09:06 AM	#2
keend is one Smokin' Farker Join Date: 05-16-08 Location: Geneva, IL Downloads: 0 Uploads: 0	http://en.wikipedia.org/wiki/Sodium_aluminosilicate __________________ Dave Geneva, IL Misplaced in the Mid-West NB Bandera 22.5" Weber Kettle [COLOR=black]22.5" WSM[/COLOR]

06-27-2008, 09:11 AM	#3
TysDad Full Fledged Farker Join Date: 05-24-08 Location: Walnut,CA Downloads: 0 Uploads: 0	One says "no preservatives" and doesn't list anything that's not salt, sugar or some spice. The other one I have says "silicon dioxide (anti-caking agent)" ....so I guess I'm eating sand? __________________ [FONT=Garamond][SIZE=3]Paul [/SIZE][/FONT]- - - Certified [B]MOINK[/B] Baller [FONT=Times New Roman]Stainless Pool Filter Drum, BarBChef offset, charcoal GOSM, a gasser and a weed burner.[/FONT] [FONT=Times New Roman]Henckels Twin Cuisine knives, CDN ProAccurate fast thermometer, Maverick Dual Probe Wireless thermometer, and lots more cooking tools.[/FONT] "We keep you alive to serve this ship. Row well, and live."

06-27-2008, 05:10 PM	#4
midnight Full Fledged Farker Join Date: 10-17-03 Location: small town South Dakota Downloads: 0 Uploads: 0	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. __________________ Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs. Down to one lonely ol' Bandera.

06-27-2008, 05:24 PM	#6
Pitbull Full Fledged Farker Join Date: 02-11-08 Location: Dallas/McKinney Downloads: 0 Uploads: 0	Silicone Dioxode. __________________ PitBull Lyfe Tyme 20 Webber Kettle Kamado Campfire I take nothing for granted. I now only have good days and great days.

06-27-2008, 05:39 PM	#7
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	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. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

06-27-2008, 09:13 PM	#9
Muzzlebrake Babbling Farker Join Date: 09-22-06 Location: Pleasant Valley NY Downloads: 0 Uploads: 0	I am experimenting with corn starch in my rub. added just a little bit, seems to be working __________________ Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal

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