A Mickey's Rub question

RRP

To be blunt - I like the stuff! I only make one batch at a time but that still means I have some left over for a matter of weeks. I keep it in a tightly sealed glass container. I'm not sure my taste buds could tell the difference between freshly made or that stored for weeks...BUT I wonder what others think. Seems to me other than the coffee in it little else might lose it's strength. What ya think?

grege345

I don't see why it would. All ingredients can stand on their own on the shelf for a long time in sealed containers. I also make it and store it and its great every time.

Crimsongator

What would you tell students in those cooking classes you conduct if they asked you the same question?

RRP

In my opinion my taste buds probably wouldn't know the difference. I was wondering if there are any clumping issues over a period of time such as could happen with the brown sugar in the mix. 

Crimsongator

I doubt very many taste buds could tell the difference, especially when cooked

berndcrisp

Cutting the salt to 1/8 part is best for me.

Jeremiah

Forgive me but I'm about to finally mix some up. What's it good/ best on?

RRP

Jeremiah said:

Forgive me but I'm about to finally mix some up. What's it good/ best on?

So far I have used it and loved it on butts, spares and chicken.

plumbfir01

Spatchcock chicken is awesome with it, so are pork chops and steaks...

Rrp, I was wondering same thing as I felt my batch is about 5weeks old at this point and it seems to be not as sharp.... Still a good taste.

crf158

It is honestly great on everything, but I primarily use it on poultry and pork.  @RRP, mine does tend to clump a bit over time.