Combating the Clumps

Discussion in 'Sauces, Rubs & Marinades' started by jmedic25, Oct 18, 2007.

  1. jmedic25

    jmedic25 Meat Mopper OTBS Member

    I was wondering what ya'll do to keep stored homemade rubs from clumping. Most storebought rubs have silicone dioxide added to them to absorb moisture. I was hoping that the high salt content would be enough but it is still clumping. Any answers?????? I also am talking about a rub that has a good bit of brown sugar and paprika in it. I think the sugar is the culprit.
     
  2. javajoe

    javajoe Smoke Blower

    I usually put it right back in the processor and WALA, all the clumps are gone
     
  3. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i shake the begeesus outta it ....
     
  4. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Yeah, that is a problem... even though I store mine in an airtight container. What I do is vigorously shake the container, pour some in a bowl, then use a wire wisk to "fluff" it up.

    Works4me
     
  5. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    There are places that sell moisture absorption "rocks". they do seem to work well. I use them in my spices out in my RV. Bed Bath & Beyond sells them. they kinda look like a ginger snap cookie in size and shape. I'm sure they're are other types available.
     
  6. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    you could try drying your brown suger first. my granny puts rice in her salt shaker to keep it from clumping, but shes old.
     
  7. jmedic25

    jmedic25 Meat Mopper OTBS Member

    Thats funny!![​IMG]
     
  8. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    No, it's true
     
  9. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i always used rice in salt shakers (i think everyone in a humid climate does)i was thinking about using it in lil' spice bags in the rubs as i tend to pour a bit or rub & spread it instead of shake out.
     
  10. tailgatingpirate

    tailgatingpirate Fire Starter

    I make my rubs fresh every time, just depending on what im cooking. Should i be making a large quantity of it and storing it?
     
  11. deer meat

    deer meat Smoking Fanatic OTBS Member

    That is exactly what I do[​IMG]
     
  12. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    You can make a batch and store it in a air tite container or freeze it, i will last longer than you think.
     

Share This Page