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What do you store your rub in?

post #1 of 27
Thread Starter 
I'm planning to make a batch of Jeff's rib rub tonight, but I don't know what to store it in when I am done. I'd prefer a quart size or so container, with an air tight lid that can also double as a shaker. Any of you know where to get something like that?
post #2 of 27
I make up a double batch and store in a gallon zip lock bag in the freezer.
post #3 of 27
I just put mine in a plastic ziploc baggy,usually never have any left.lol
post #4 of 27
I mix my 'dry' spices in a large shaker container, the kind you buy bulk dry spices in. It's usually enough for 2 or 3 smokes.

I add sugar (if I want it) right before rubbing.
post #5 of 27
Thats what I use too, has its own shaker top. Kinda like this
post #6 of 27
the container i bought it in. hahaha i dont trust myself to make my own rub.
post #7 of 27
Ok what Billbo said,,,,,,,,I store my rub in Spice bulk containers that are empty, Tones Garlic and herb.. I sift my garlic and herb ( to get the big pieces out) and have two products the garlic and small sifted pieces and the larger to add to sauce and Sausage...love the shaker top and recycle too.
post #8 of 27
Glass jar, and what i'm useing at the time is in a shaker type container
post #9 of 27
Thats how i do it too.I grind what i need and store like smokebuzz in freezer.
post #10 of 27
500ml mason jars
post #11 of 27
Rubber maid containers works for me.
post #12 of 27
I use glass spaghetti sauce jars myself, there already paid for. biggrin.gif
post #13 of 27
Wifey saves all the glass jars we get for little projects. I nab a couple & use them for nick nacks. I have special seasoning & rub in a couple of them.
post #14 of 27
It depends on how much I need to make. I like to use empty spice containers, small or large. Ive also used pt or half pt mason jars. I just punch shaker holes in a lid using a nail and keep a solid lid for storage. when I make a lot I use 1 qt or 2 qt mason jars. Ive also used a 1 gallon mayonnaise jar or a 3 or 5 gallon plastic bucket with a lid. plastic mayonnaise jars are my friends!
post #15 of 27
I use large old spice containers that my other bulks spices to make my rub came in.
post #16 of 27
large batchs i store in a vac seal bag keep out enough for 2 weeks or so.
store the 2 week supply in a glass or plastic jar with a shaker lid.
post #17 of 27
I use the 1 qt canning jars (mason jar) I think it stay a little more fresh in a sealed glass jar.
post #18 of 27
Recycled moon shine containers....usually quart fruit jars!
post #19 of 27

Storing Rub

I use a quart canning jar, 2 lids and a band. I punch small holes in one of the lids, put the rub into the jar, put lid with the holes on it then the band. Use it as a shaker to put rub on meat, when done unscrew the band and put the lid without holes on top of the one with holes and put band back on. Store till ready to use again.
post #20 of 27
Yep me to I use big empy containers like this it makes it nice and easy when your hands are all full of meat juice you dont' have to stick your hand down in a plastic bag and contaminate the rest of your rub.
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