Rub Question

Discussion in 'Sauces, Rubs & Marinades' started by txbbqman, Mar 29, 2010.

  1. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    Ok, I am not sure I have seen this discussed before.

    One of the guys on my Comp Team asked me why I always made my rub one batch at a time instead of just making it in bulk...enough to last several Comps.

    The only answer I could come up with is simply because I have no clue as to an easy way to formulate it all out......loose translation...I'm a dummy [​IMG]

    So does anyone have some kind of calculator that you can input your rub recipe and it will calculate it all out to larger quantities without changing the flavor?
  2. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    Good question. I know doubling or tripling does not always work. I'm looking forward to hearing from the forum[​IMG].
  3. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    You give it to a guy that is good in math and tell him to triple the amounts.


    Use free online fraction calculators such as this one.

    Personally I dont like storing rubs for long. No more than a couple weeks at most. I think you start losing a lot of flavor after that. Especially if your grinding a lot of your own spices.
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    I just make a double or triple batch. How much are you talking here like a 5 gallon buckets worth or smaller?
  5. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    No probably not 5 gallon buckets but large enough to do several Comps with.

    and I do agree with Fourthwind on not making them to far in advance but understand most of these Comps we do are back to back weekends, so if I know I have 3 straight weekends of Comps I could make enough in the first week so that in week 2 and 3 it would cut down on my prep time and give me a little more time to spend with the family.

    Sometimes when you do a straight across the board Triple you actually change the too much salt is the main culprit.
  6. pandemonium

    pandemonium Master of the Pit

    How would doubling or tripling not work? You lost me as to why it wouldn't be the same? A ratio problem? I would think it would be that critical
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Give this link a try, just be careful as to what you input.

    i have used it several times and it works great for me.

    REgarding large batches, it has been my observation that rubs can lose some potency over time. I make enough for the day's smoke, and my rubs are always fresh tasting. Good luck my friend.
  8. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    I just gave it a try. Nice converter. I book marked for future use.[​IMG]
  9. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Another idea would be to invest in a digital food scale and a pocket calculator(or use the one on your computer) and weigh the rub ingriedients and then multiply the weight by the factor you want-ie. x3- to make the larger batch of rub.
  10. ak1

    ak1 Master of the Pit OTBS Member

    I'm wondering the same thing. Why wouldn't multiplying a recipe work?
  11. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    When i first mixed up Jeffs rub recipe, I followed it to the letter, to see if I liked it, well I did, and so did my family. So what I did is I mixed up a batch 4 separate times, and put them into one container, I'm not the best at math either, you can try this it worked for me. [​IMG]
  12. dforbes

    dforbes Meat Mopper

    I have doubled my recipies before with good results but when tripling you could tell the differance. I think it is because when mixing larger quanities I just didn't get it to mix together as well.
  13. patntamsbeef

    patntamsbeef Fire Starter

    Precisely..Was the guy messing with your hed trying to get you to slip up???
  14. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    This was my only point, Double is no problem, but when I triple sometimes the salt is over bearing
  15. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Either you should have doubled the double recipe or you made a mistake when you tripled the salt. Or leave the salt out until all the other ingredients are mixed and add it gradually until it suits your taste.
  16. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    Thanks richoso.....That's what I was looking for, I really appreciate the help

    Sorry for the delay in getting back to ya
  17. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    How about this one "Cause that the way I make it"

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