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Rubs
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Tony_T
Posts: 303
Do rubs go "bad"?
I have a few Dizzy Pig rubs that are a few years past the "use by" date.
They look and smell good.
Comments
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Found the answer (I should have googled before posting):
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I've had other rubs go bad or flat.Green egg, dead animal and alcohol. The "Boro".. TN
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Oh, welcome.Green egg, dead animal and alcohol. The "Boro".. TN
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Great discussion, Welcome - another reason to use a vac packer. Keeping the air, light and heat away from rubs extends their life, IMHO. If not sealed those with sugars tend to lump.The shaker jars most rubs come in do not usually seal all that well. If not vac packing, I put the rub in a small preserving (Mason) jar and then use an old shaker to apply. Seems to keep them fresher.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Welcome to the family!
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
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Thanks for the welcome!
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Welcome to the group and a good question. Yes rubs can go "bad". The easiest way I tell if rub is passed it prime is to put a really small drop of oil in my hand add some of the rub in question, wait few seconds then I taste. If i detect any off flavors then I will toss the rub. For spices that will be used to make a rub, I place small amount in warm dry Teflon skillet and do both the sniff and taste test.
Serious Eats had a good article on how to buy, store and use, Google it.Large, small and mini now Egging in Rowlett Tx -
I quit buying rubs when I realized that I was paying a high price for mostly brown sugar and paprika. My rub is brown sugar, paprika, fresh ground pepper, kosher salt, pepper flakes, cayenne pepper, garlic powder and onion. I have been very happy with this recipe. Gerhard
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I also make a lot of my own rubs. I found that the food service size packs of paprika have very little flavor. They're good for bulking up the rub and adding color. I like the stuff from Penzeys best.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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