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Rub Expiration Date?

DoubleEgger
DoubleEgger Posts: 19,169
edited February 2015 in EggHead Forum
First, let me state that I am a stickler for expiration dates. Probably not logical but it is what it is. This leads to my question. Why do some rubs have expiration dates while others do not? I assume it's because of a specific ingredient but I don't know what it is. On the other hand, it might be a thinly veiled attempt to increase sales to folks like me.
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Comments

  • pgprescott
    pgprescott Posts: 14,544
    certainly no need to discard. Just an estimated timeline for the maximum freshness. I would suggest that the vast majority of people couldnt tell the difference between one that is within the date and one outside the date.
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  • DMW
    DMW Posts: 13,836
    Best explanation I have seen is from Dizzy Pig.
    http://dizzypigbbq.com/portfolio/is-it-time-to-replace-your-old-13-full-jar-of-dizzy-pig-rub/
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Cowdogs
    Cowdogs Posts: 491
    And know that in many cases, expiration dates are simply a tool the manufacturer uses to get you buy more product.  Rub's flavors and colors start to degrade from the moment they are ground and put in the bottle.  The rub you use 30 days before the expiration date, and the rub you throw away 30 days after the expiration date is pretty much the same rub. 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Spices that are ground will lose their freshness/strength over time.  They are still safe, just tend to be "flat".  Vacuum sealed in the freezer will keep them fresh for a long time. I haven't seen any spices with an expiration date, just some with a "best by" date.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Zmokin
    Zmokin Posts: 1,938
    jtcBoynton said:

    Spices that are ground will lose their freshness/strength over time.  They are still safe, just tend to be "flat".  Vacuum sealed in the freezer will keep them fresh for a long time. I haven't seen any spices with an expiration date, just some with a "best by" date.

    What he said!!!

    sure would be nice if there was an "Agree" button I could select!!!
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    edited February 2015
    Zmokin said:

    sure would be nice if there was an "Agree" button I could select!!!

    Agree
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • DoubleEgger
    DoubleEgger Posts: 19,169
    edited February 2015
    I will always toss out something after the Best By date; I'll apply a timeline similar to Dizzy Pigs for the stuff with no expiration date. Meat and lump are expensive these days and I want to get the most out of my cooks. The fresher everything is, the better it tastes.
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  • RRP
    RRP Posts: 26,454
    DoubleEgger said:

    I will always toss out something after the Best By date; I'll apply a timeline similar to Dizzy Pigs for the stuff with no expiration date. Meat and lump are expensive these days and I want to get the most out of my cooks. The fresher everything is, the better it tastes.


    LOL - then I guess you're not interested in learning about dry aging beef say for 45 days!
    Re-gasketing the USA one yard at a time 
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  • pgprescott
    pgprescott Posts: 14,544
    DoubleEgger said:

    I will always toss out something after the Best By date; I'll apply a timeline similar to Dizzy Pigs for the stuff with no expiration date. Meat and lump are expensive these days and I want to get the most out of my cooks. The fresher everything is, the better it tastes.

    There is professional help available. This practice is clearly irrational. Please seek help for yourself as I am sure it has leaked into other areas of your life. God speed!
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  • DoubleEgger
    DoubleEgger Posts: 19,169
    I've had salmonella where I was hospitalized for a week. A guy who ate at the same restaurant died. Call me gun shy I guess.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    DoubleEgger said:

    I've had salmonella where I was hospitalized for a week. A guy who ate at the same restaurant died. Call me gun shy I guess.


    That could do it...
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  • pgprescott
    pgprescott Posts: 14,544
    DoubleEgger said:

    I've had salmonella where I was hospitalized for a week. A guy who ate at the same restaurant died. Call me gun shy I guess.

    ouch! good grief!
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  • Cowdogs
    Cowdogs Posts: 491
    edited February 2015
    I've had salmonella where I was hospitalized for a week. A guy who ate at the same restaurant died. Call me gun shy I guess.


    Salmonella comes from (raw) products like poultry & eggs .  Sell by, and best by dates really have
    little to do with you risk of getting Salmonella or any other diseases.
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  • DoubleEgger
    DoubleEgger Posts: 19,169
    Again call me gun shy. I clearly indicated in my original post that I understand I'm not rational about this.
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  • gdenby
    gdenby Posts: 6,239
    Food poisoning, yow. Gave it to myself twice, once to a son, and once to my wife. For me and the son, it was because the 'fridge was failing, and the leftovers sat for a day or 2 close to 50F. My wife evidently got a dose of bacillus cereus from some ravioli that was not fully reheated. Since then, the fridge has an interior thermometer, and a Thermopen tests everything cooked.

    For many months I was extremely "gun shy." I've since read lots about the subject, and getting a bit of a handle on the matter has helped me deal with my fears. Prob'ly still toss a lot of perfectly good food, but oh well.

    And I know this doesn't matter, but its worth mentioning. Rubs are not just about flavor. They can be flavorful ways of preventing food illnesses. Lots of herbs and spices are anti-bacterial, and the salt and sugar are also damaging to pathogens.
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  • JohnH12
    JohnH12 Posts: 213
    My daughter is an "expiration date" addict also. I always ask her how her mother and I managed to survive all those years before anything was dated.
    Open, look, smell, decide.
    Simple as that.
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  • DoubleEgger
    DoubleEgger Posts: 19,169
    I was just thinking.... If freshness doesn't matter, then why do salt and pepper grinders exist?
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  • pgprescott
    pgprescott Posts: 14,544
    DoubleEgger said:

    I was just thinking.... If freshness doesn't matter, then why do salt and pepper grinders exist?

    No one is saying that the freshest spices aren't best,  we are all saying that the difference is negligible at best and not worth throwing the rubs away. Especially when doing BBQ. with the amount of smoke and other variables involved, one could apply a little heavier or lighter based upon intensity desired. The truth is you wont ever get sick from these rubs. Do what you want. Please dont keep telling yourself it is reasonable.
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  • henapple
    henapple Posts: 16,025
    Dizzy Pig products don't last that long around here. ... =D>
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    Expired spices do not become dangerous like expired milk. They just lose some potentcy. Don't think of that as an expiration date. Think of it like a best by date.
    Flint, Michigan
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  • fishlessman
    fishlessman Posts: 34,583
    what loses flavor in a rub is usually herbs, not so much spice. herbs are generally leaves. if you have a rub with lots of herbs like a herbs de province, try and keep the seal intact in the cover for resealing and either refridgerate or freeze. i use up old rubs with heavey dusting on flavorless pork loins
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Chowman
    Chowman Posts: 159
    I buy rubs from restaurants when I travel. A lot of them don't have a date, just a lot no.
    So I guess if they seem edible and I can still remember getting it, I'll still use it. If I can't remember how I got it, we'll maybe then ill throw it out , or more likely what fishlessman said, use it on a cheap cut of meat.
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