Question about rubs and refrigeration

Discussion in 'Sauces, Rubs & Marinades' started by lpasteur, Feb 10, 2016.

  1. lpasteur

    lpasteur Newbie


    I wanted to make my first meat rub, starting with a foundation of lime flavored sea salt.  I had read that a good ratio to use is a cup of coarse salt to the zest of two limes.  However, do I need to refrigerate such rubs if they contain moisture-rich ingredients such as the skins of fruits?  I am concerned about it growing bacteria or mold.

    Any advice would be appreciated.
  2. 3montes

    3montes Master of the Pit OTBS Member

    You can buy dehydrated zest of lemon, lime and orange etc. just for this purpose. I use a touch of dehydrated orange zest in my rubs and I love the extra little flavor.

    I get mine from the Spice house. Here is a link to lime zest. You can also reconstitute it. But using it in a spice blend works very well.
    Last edited: Feb 10, 2016
  3. lpasteur

    lpasteur Newbie

    Thanks!  You prompted me to look up drying my own zest and I found this:

    It's more work but as per usual, the more time you spend on a project, the more gratifying it feels after you successfully finish.   I saw that for a bath scrub, raw zest was used instead of dried when mixing with salt.

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