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Storage ideas for spices and rubs

good morning
how are you guys storing your spices and rubs?should i be keeping them in the fridge or freezer?my rubs in shaker bottles especialy seem to get hard and sticky after a few months in the cupboard.spices not so much. any advice would be apreciated.


  • ColtsFanColtsFan Posts: 1,816
    I store mine in a couple 2 gallon Ziploc bags in the cabinet. Seems to remedy the humidity issue
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • Scott805Scott805 Posts: 280

    Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent table!

    Dallas, TX

  • OhioEggerOhioEgger Posts: 461
    They will stay fresher longer if you keep them in the freezer.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
  • fishlessmanfishlessman Posts: 23,020
    edited January 11
    spices last years if in a dark place, herbs less than a year. i buy herbs in small quantity and use fresh from the garden most of the year ( i have a kettle grill in the window at camp growing sage, oregano, thyme, and rosemary for the winter). the sugar in your rubs is the problem, the few i have are opened, taking care not to damage the seal for reuse and are frozen, though im buying more non sugar rubs now and add brown sugar as needed. also have salted basil in the fridge, a planter with bay and another with keifer lime =)
  • WoodchunkWoodchunk Posts: 638
    edited January 11
    Depends, we have racks mounted in the kitchen pantry and they keep pretty good in there. Although one has to be triple wrapped in zip lockes and then boxed =)
  • ChubbsChubbs Posts: 6,925
    I just use them. Take a knife and break up the chunks and sprinkle away.  =) :s
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • SoCalTimSoCalTim Posts: 2,155
    My recommendation is to hit Amazon and buy a vacuum cannister for coffee. It'll keep your spices fresh up to a year.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
  • FockerFocker Posts: 8,296
    My spice rack is the upright freezer door.
    Clump kills.
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • GoldenQGoldenQ Posts: 232
    I use old style mason jars from the grocery store like people can in. They are large enough to fit my dizzy pig and others inside and still use the original container for shaking out. Not having clumping problems and keep in pantry.
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
  • frognotfrognot Posts: 83
    edited January 11
    Gordon's Grub Rub suggests removing lid and microwaving for up to 30 seconds if clumping happens. Guessing because of the sugar content.
    Allen, Texas          LBGE, Orange Thermapen (fastest and easiest to find)

  • 20stone20stone Posts: 1,481
    My approach:
    • Buy whole spices and toast/grind at time of use (like you would coffee)
    • Buy modest quantities and use/replace more frequently for freshness
    • I use ziplocs instead of jars to manage cabinet space
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • nolaeggheadnolaegghead Posts: 26,712
    I vacuum them down to about 80 millibar, then refill with argon gas to ambient pressure (1 bar approximately) and store at -80C.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • fishlessmanfishlessman Posts: 23,020
    I vacuum them down to about 80 millibar, then refill with argon gas to ambient pressure (1 bar approximately) and store at -80C.
    nitrogen would be more cost efficient and skip the chill
  • Markarm4119Markarm4119 Posts: 305
    I hit them with the flux capacitor and send them back to their picked/ manufactured date, then recall as needed. No storage worries now, though my hair has become much whiter from chronic FP use.
    LBGE, and just enough knowledge and gadgets to be dangerous .
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