rub storage?

crow-p5 · 01-07-2007, 03:05 PM

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?

Lo' -N- Slo' BBQ · 01-07-2007, 03:08 PM

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.

Kevin · 01-07-2007, 03:09 PM

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.

Kevin · 01-07-2007, 03:10 PM

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.

boatnut · 01-07-2007, 03:20 PM

another good reason to get a vacuum sealer. either use the canisters and put your rubs in their or vac seal in small bags.

Pig Headed · 01-07-2007, 03:40 PM

Here's a place that you can get any size container.

http://www.freundcontainer.com/defau...cd2=1168202743

Plowboy · 01-07-2007, 03:53 PM

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.

ultramag · 01-07-2007, 05:54 PM

Vac-sealed, canister and bags, depending on how much and how many I have at the moment.

G$ · 01-07-2007, 06:52 PM

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.

Plowboy · 01-07-2007, 06:56 PM

I started washing glass salsa bottles when empty and keeping them around for storage, too.

qman · 01-07-2007, 06:57 PM

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.

wnkt · 01-07-2007, 07:48 PM

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.

01-07-2007, 03:05 PM	#1
crow-p5 Knows what a fatty is. Join Date: 12-26-06 Location: Acworth, GA	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?

01-07-2007, 03:08 PM	#2
Lo' -N- Slo' BBQ Knows what a fatty is. Join Date: 08-30-06 Location: Ringoes, NJ	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. __________________ Tom & Michele Lo' -N- Slo' BBQ KCBS Certified Judges Backwoods Competitor Backwoods Chubby Meadow Creek BBQ26 Meadow Creek PR60 Hog Cooker www.lo-n-slo-bbq.com

01-07-2007, 03:09 PM	#3
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	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. __________________ Kevin

01-07-2007, 03:20 PM	#5
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	another good reason to get a vacuum sealer. either use the canisters and put your rubs in their or vac seal in small bags. __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy

01-07-2007, 03:40 PM	#6
Pig Headed Babbling Farker Join Date: 06-15-06 Location: Middletown, DE	Here's a place that you can get any size container. http://www.freundcontainer.com/defau...cd2=1168202743 __________________ Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer

01-07-2007, 05:54 PM	#8
ultramag Full Fledged Farker Join Date: 08-28-06 Location: Clinton, MO	Vac-sealed, canister and bags, depending on how much and how many I have at the moment. __________________ BDS-Jumbo Model 2743---18.5" WSM w/ mods---22.5" WSM---Proud Member - MOFO Chapter

01-07-2007, 06:52 PM	#9
G$ is Blowin Smoke! Join Date: 01-01-05 Location: Southern Arizona	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.

01-07-2007, 06:56 PM	#10
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	I started washing glass salsa bottles when empty and keeping them around for storage, too. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

01-07-2007, 07:48 PM	#12
wnkt is One Chatty Farker Join Date: 06-08-06 Location: Upstate South Carolina	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. __________________ Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie--

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