Caked rubs

[MountainMan]

I've had several of our favorite rubs cake and when re ground become too fine.
I've tried to contact the source but received no answers...


Is there a way to salvage caked rubs or is it just a lost cause.


TNX

 

[LYU370]

Never tried it with rubs, but it works with brick hard brown sugar. Throw in a piece of bread, should suck all the moisture out and re-hydrate the rub. Maybe. :noidea:

 

[SMOKE FREAK]

Put it in a bag and roll it with a rollin pin. Shouldn't get any finer that it started.

Personally, I use my magic bullet and make it into a pulverized dust. Still taste great.

 

[SMOKE FREAK]

And if you have a rub with a history of caking, keep it in the fridge or freezer.

 

[Bill-Chicago]

I love Gordon's Grub Rub. There are no anti caking agents added to Grub Rub.


Grub Rub is clumped from the moment you buy it. There is a warning to NOT refrigerate which I didn't see decades ago when first using it. Became rock hard.


Since its a Texas staple, it was one of my good TexFo friends here that said "throw it in the microwave for 15 seconds"


Worked like a charm.


Not sure what your ingredients are that you are working with, but maybe a simple solution to test out?