- Feb 3, 2009
- 5,316
- 139
Last time i made my recipe of pig rub i decided to make a big batch and vacum seal it and use as needed.
Pulled a packer, 2 butts and 3 racks ribs out the fridge and cut open the bag of rub. Stuff was so hard you could hardly break it w/ a hammer???
Wasted a bunch of rub.
Is this caused by the brown sugar? Or just moisture in the air getting in the rub b4 vacum sealing?
Is there anything available that is flavorless that i can add to my recipe to stop this?
Thanks, Bob
Pulled a packer, 2 butts and 3 racks ribs out the fridge and cut open the bag of rub. Stuff was so hard you could hardly break it w/ a hammer???
Wasted a bunch of rub.
Is this caused by the brown sugar? Or just moisture in the air getting in the rub b4 vacum sealing?
Is there anything available that is flavorless that i can add to my recipe to stop this?
Thanks, Bob