or Connect
New Posts  All Forums:Forum Nav:

Rub Question

post #1 of 17
Thread Starter 
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 icon_rolleyes.gif

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?
post #2 of 17
Good question. I know doubling or tripling does not always work. I'm looking forward to hearing from the forumicon_confused.gif.
post #3 of 17
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.
post #4 of 17
I just make a double or triple batch. How much are you talking here like a 5 gallon buckets worth or smaller?
post #5 of 17
Thread Starter 
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 flavor...ie too much salt is the main culprit.
post #6 of 17
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
post #7 of 17
Give this link a try, just be careful as to what you input. http://www.fruitfromwashington.com/R...onversions.php

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.
post #8 of 17
I just gave it a try. Nice converter. I book marked for future use.icon_smile.gif
post #9 of 17
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.
post #10 of 17
I'm wondering the same thing. Why wouldn't multiplying a recipe work?
post #11 of 17

This is what I did

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. icon_wink.gif
post #12 of 17
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.
post #13 of 17
Precisely..Was the guy messing with your hed trying to get you to slip up???
post #14 of 17
Thread Starter 
This was my only point, Double is no problem, but when I triple sometimes the salt is over bearing
post #15 of 17
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.
post #16 of 17
Thread Starter 
Thanks richoso.....That's what I was looking for, I really appreciate the help

Sorry for the delay in getting back to ya
post #17 of 17
How about this one "Cause that the way I make it"
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sauces, Rubs & Marinades