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spice question

post #1 of 3
Thread Starter 

Now that I have the time to do so, I have been reading a lot of information lately about

recipes and rubs. The thought occurred, would a rub work better if ground to a powder before sprinkling on. It seems to me that the powder would absorb much faster than if left coarse. Also, would the oil in spices  dry out faster if ground?




I'm not perfect.... just like to add my.02 on the internet




post #2 of 3
Your idea sounds logical, at least to me. That's why I tried it. What I found was that grinding to a fine powder created several problems. For one, it was difficult to apply. Sound silly, but evenly sprinkling a fine powder is not very easy. In addition, it was very easy to over apply. This leads me to number three. When over applied, a fine powdery rub becomes a sticky, gloppy mess that is pleasing neither to the eye nor the palate.
So, in summary, a more granular rub works a thousand times better in my experience.
post #3 of 3

I do that with most of the spices (not all) when making sausage.


For a rub, the coarser salt has its place.


Good luck and good smoking.

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