Originally Posted by eman
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?
don't know how I missed this one...
I generally don't use brown sugar in my rubs any more, but when I did, I only blended up what I planned on using that day...well, I still try to make all my rubs fresh and use them right away.
In order to make sugared rubs keep well over time, I'd suggest adding the brown sugar immediately prior to using. Then, your blend won't be lumped up as badly, or rock hard as you mentioned. You'd just need to measure the amount of blend you planned on using and calculate how much brown sugar to add to it to keep the recipe identical to the original. A few more minutes during your prep stage of the smoke, but you'll dodge the rocky rub.