Long term rub storage advice?

Sean "Puffy" Coals · May 31, 2010

So, I made a batch of my Dynamite rib rub a couple weeks ago (thinking ahead for the holiday cook) but when I went to use it yesterday, the brown sugar had already started to crystalize. It got me to thinking- there has to be a way to stop this from happening.

Either the containers I've been storing the rub in might not be as air-tight as I thought they were, or;

I should mix all the spices and herbs together, but leave the sugar out until the day of the cook, or;

I've seen some commercial rubs use Silica Dioxide to prevent caking- anyone know if this will also stop the brown sugar from crystalizing? Anyone have a connection that I can get ahold of some from?

It's not a huge deal, and I'm already stuck with the containers I have because I'm on a very tight budget and can't afford to really replace the whole set right now.

I know the little sugar clumps just roll off during the rub application, but i hate to see things go to waste. As I said, on a tight budget.

Fire away!

jmilleronaire · May 31, 2010

How long-term are we talking? Spices lose flavor over time no matter what you do, so anything over 6 months you might as well be using sawdust, in my opinion...

I'd guess that a vacuseal container or bag, in the freezer, would be the best bet to make it last long term.

For short term, you'd want an airtight, lightproof container. Some kitchen stores carry airtight metal tins intended for spices, perhaps you can find one large enough to house your rub?

Chef Jim · May 31, 2010

Just leave the sugar out, it's better for you. LOL

Tchurst · May 31, 2010

Mason Jar, not to good for long time but awesome for a month, month and a half. Just shake and rub each time

boatnut · May 31, 2010

maybe mason jar and "food saver" vac sealer attachment that let's you vac seal mason jars? least no air.

Rookie'48 · Jun 1, 2010

I just break down the bulk lots into 1 to 2 pound batches then vacu-suck & into the freezer. Works great for me.

rogwadd · Jun 1, 2010

Anyone use Brownulated Sugar? Even as little as 2 or 3 weeks after mixing, I found my brown sugar would lump and I would have to attempt to break up as much as I could. This stuff works much better.

In addition, in my internet wanderings, I believe I read that the granualted brown has a bit higher burn temp.

http://www.dominosugar.com/Product.aspx?id=7http://www.maxbbqusa.com/board/bbs/board.php?bo_table=shopping&sfl=ca_name&stx=40

jeffboyette · Jun 1, 2010

ive never seen a sugar that didnt crystalize in the jar... If you vacuseal it in a container and it still does it, put it in the microwave for 15 seconds and give it a good shake. I do this with my brown sugar.

It doesnt effect the flavor, just annoying to get it out the shaker.

expatpig · Jun 1, 2010

I make my spice mix ahead of time and then add my Demerara sugar just before I rub.

Long term rub storage advice?

Sean "Puffy" Coals

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