Solidified rubs in their bottle

loco_engr · January 4

I went to use some rubs I haven't used in a long while and they were solidified in their bottle, tried to break up with steak knife with not much luck to get them to shake out.

Any ideas of how approached this dilemma? TY

Gulfcoastguy · January 4

Coffee grinder?

Botch · January 4

As you stab it with your Steely knife, are you getting any aroma at all? Might be time to buy new (and that might depend on how humid it is in your location).

DoubleEgger · January 4

I’ve had better luck using a fork. Once it has loosened a little, pour the contents into a ziplock bag and pound out the clumps with the flat side of a meat tenderizer or a heavy bottomed glass. I’ve found that using a grinder turns the rub into dust before you get the clumps out.

loco_engr · January 5

Botch said:

As you stab it with your Steely knife, are you getting any aroma at all? Might be time to buy new (and that might depend on how humid it is in your location).

Aroma was there in an acceptable amount

loco_engr · January 5

DoubleEgger said:

I’ve had better luck using a fork. Once it has loosened a little, pour the contents into a ziplock bag and pound out the clumps with the flat side of a meat tenderizer or a heavy bottomed glass. I’ve found that using a grinder turns the rub into dust before you get the clumps out.

Thanks . . . I'll try that!

RRP · January 5

regardless your question or the answers you receive - ITS GOOD to see you back here! You've been away way too long!

fishlessman · January 5

wont help you now but they last pretty much indefinitely in the freezer. @rrp how long ago did you send me the ken stone witchy red rub batch you made, still as good as new

tjv · January 5

Howdy loco_engr

Read the ingredient label. Most commercial rubs will have an anti-caking ingredient - silicon dioxide, calcium silicate or magnesium slicate, something like less than 2%. Also if the rub is high in sugar, it can accelerate the caking, as it absorbs moisture better than spices.

If it is really stuck together, might be time to toss it. I usually write the buy date on the bottle as rubs have a tendency to sit around our house.

T

buzd504 · January 5

You may be able to gently warm it in the oven to loosen it up. It works with brown sugar.

Canugghead · January 5

sous vide?

MaskedMarvel · January 5

Is it in plastic? If so - cut the lump out and use a cheese grater or spice grinder and bust that lump back up!

RRP · January 5

fishlessman said:

wont help you now but they last pretty much indefinitely in the freezer. @rrp how long ago did you send me the ken stone witchy red rub batch you made, still as good as new

That has been YEARS ago!!! While I'm glad it is still good I wonder why you haven't used it all up by now! Haven't made any for years now...just like Ken told me it was his most expensive formula because certain critical ingredients only look a small amount but were the main taste in his Witchy Red and without it it is entirely different rub. While the amounts were tiny by comparison the prices were something like $30 per pound of them and that was the only source and the only size the company sold.

Canugghead · January 5

I recommend NOT to go the spice/coffee grinder route, the hard lump may mess up the grinder... warped blades or shattered housing if plastic.

Is your grinder stronger than Vitamix?

Image: https://us.v-cdn.net/5017260/uploads/editor/fl/g38cqzymsjhq.png

kl8ton · January 6

You throw it in the trash per @Focker

fishlessman · January 6

RRP said:

fishlessman said:

wont help you now but they last pretty much indefinitely in the freezer. @rrp how long ago did you send me the ken stone witchy red rub batch you made, still as good as new

That has been YEARS ago!!! While I'm glad it is still good I wonder why you haven't used it all up by now! Haven't made any for years now...just like Ken told me it was his most expensive formula because certain critical ingredients only look a small amount but were the main taste in his Witchy Red and without it it is entirely different rub. While the amounts were tiny by comparison the prices were something like $30 per pound of them and that was the only source and the only size the company sold.

It's lasted because I bought alot knowing it would be the last batch. I also just use it for for the few racks a year and do a top coat of dp jamacain.. still make the happy pappy to go with the ribs

GrateEggspectations · January 6

Canugghead said:

I recommend NOT to go the spice/coffee grinder route, the hard lump may mess up the grinder... warped blades or shattered housing if plastic.

Is your grinder stronger than Vitamix?

This man speaks the truth. About this, anyway.

Solidified rubs in their bottle

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