How long can you keep a dry rub??

slantback37

I found some steak seasoning when I was looking for onion powder. I am not sure how long I have had it, but every thing I need would be in that bottle including some spices. Thanks

SGH

Brother it would take forever to try and type up roughly how long each individual and mixed spices would last. But with that said, a tell tale sign is if it's still "loose" it's normally good. Usually once it's clumped up and "faded" looking it has lost most of its potency. Sprinkle a little in your hand and give it the taste test. If it tastes good and looks good it's good to go. For reference, I have kept some rubs for over year that were fine as long as they were kept in a good tight container. 

stemc33

Potency/flavor is lost overtime. +1 with what @SGH said. If it's lost some flavor, just use more. You need to use it up anyway. 

Begger

Make it up in SMALL amounts so it doesn't go bad between uses.  
By 'small', I mean 2 or 3 cooks worth.   I summer, that's MAYBE a months worth for me, given that only 2nd or 3rd cook will need the rub.   

slantback37

Thanks.This seasoning was in it's jar. Sealed, and in the dark back of the cabinet for maybe 5 years. Still smells good, and I have taste. Like was said.. Better use it up..

Thatgrimguy

I have a huge box of rubs. Most of which are over 2 years old. Spare having a new bottle next to it to taste test with, I don't know the difference. I know I'll never go on a dry rub buying spree again, but when I first got my egg I wanted to rethink my entire BBQ knowledge. I bought way way too many rubs and opened every single one of them to try them. They all still taste great though, so I'm making my way through them. The hard part is not getting stuck on one and then wanting to buy another bottle of it instead of moving on in my box.

cazzy

Thatgrimguy said:

I have a huge box of rubs. Most of which are over 2 years old. Spare having a new bottle next to it to taste test with, I don't know the difference. I know I'll never go on a dry rub buying spree again, but when I first got my egg I wanted to rethink my entire BBQ knowledge. I bought way way too many rubs and opened every single one of them to try them. They all still taste great though, so I'm making my way through them. The hard part is not getting stuck on one and then wanting to buy another bottle of it instead of moving on in my box.

I will likely give them away at some point.  The rub buying spree I did was insane.

slantback37

I bought a small bottle of that Montreal Steak Seasoning from Target. Not sure how it tastes though. If it ends up being to hot.. I will just mix it in with the other.

EggPerfection

SGH is right on the mark.  Taste it.  There won't be anything poisonous and you'll know if an herb went bitter.  95% chance that it'll be fine anyway.

YukonRon

It keeps. Seasonings have a half life similar to Uranium. Seriously, I pulled down a box in the garage I use to store my backpacking equipment, and I found a jar of stuff I made about ten years ago, and use to dash on to some FD stuff. Tried on some pork chops the other night, they came out great, and the seasoning was still good.

Eggcelsior

@cazzy every spree you go on is insane.

Doc_Eggerton

YukonRon said:

It keeps. Seasonings have a half life similar to Uranium. Seriously, I pulled down a box in the garage I use to store my backpacking equipment, and I found a jar of stuff I made about ten years ago, and use to dash on to some FD stuff. Tried on some pork chops the other night, they came out great, and the seasoning was still good.

What he said.  Taste it, and season accordingly. 

slantback37

Will do.. Thanks

slantback37

Going to slop it first with EVOO. Then put the rub on. On one bottle it says to just sprinkle some on. Ones I have seen done on youtube they really apply it. Which one. I just want to do it all right to start with..

Eggcelsior

slantback37 said:

Going to slop it first with EVOO. Then put the rub on. On one bottle it says to just sprinkle some on. Ones I have seen done on youtube they really apply it. Which one. I just want to do it all right to start with..

It's going to be up to your taste preferences and what you are cooking. Most rubs call for a specific ratio per pound. If it's a smaller roast or steak/chop, I'll stay close to the ratio depending on brand and salt content. If it's a larger roast like a butt, I go nuts since it can handle it without getting over seasoned.

slantback37

I only have a 4 Lb Pork Butt. I tried the two different rubs i have now, and both taste pretty hot. I think I will have to try that SPOG deal. Only need the Onion powder. I have every thing else.

Ozzie_Isaac

I keep my bulk stuff in a freezer.  I have 2 ounce jars I keep rubs in my cabinet for immediate use.

slantback37

With that Salt, Pepper, Onion powder, and Garlic powder. Is there a set standard of how much of each to use?? Also. Would that be something to just sprinkle on??

Ozzie_Isaac

Use however much you like.  I tend to error on the light side till I know how much I like.

You can just sprinkle on if you like.  I usually use EVOO or mustard as a base then put my rub on.

slantback37

Okay. Thanks..

cazzy

Eggcelsior said:

@cazzy every spree you go on is insane.

Jerkstore....and you to @Ozzie_Isaac for agreeing with him!   

slantback37

Guess I shouldn't have eaten the bark. I got sicker than a dog last night. I will cut it off the meat today.