Rub question

[Yakfishingfool]

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]

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

[TysDad]

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? :eek:

[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.

[jpw23]

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!!!:biggrin:

[Pitbull]

Silicone Dioxode.

[BBQ Grail]

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]

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]

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

[MilitantSquatter]

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.