Jeff's Rub and Sauce

[rabbithutch]

When I first joined here, I signed up for the 5-day course and bought the recipes. Best money I ever spent! THANK YOU, JEFF!!!!

The reason for this post is to ask about making extra and keeping it. In early Spring I hit on dollar-a-pound pork butts. I stocked up. When I smoked the first two, I decided to make extra rub . . er tripled the ingredients IIRC. I was a happy camper a few weeks later when I smoked the next two butts. I had rub in a Mason jar in the extra refrigerator. I kind of forgot about it, but there was a quart jar half-filled and another full one in the reefer. Wife went into clean out mode and found the 2 jars. At first, I didn't know what they were because the contents had turned to a liquid instead of a dry rub. I threw it out.

So . . . . here come the questions:
1) Do you make up extra rub and/or sauce?
2) If you do, how do you store it?
3) How long do you store it for?
4) Can the rub be vacuum packed using bags from Lisa (thank you, ma'am) and a Food Saver?
5) Any suggestions for handling pre-mixed quantities?

TIA

:grilling_smilie:

 

[GaryHibbert]

When I make rub, I always make a bunch of extra.  I put it in a screw top plastic container and put it in the freezer.  Then when I want some, I take it out and mix it really well and make sure all the sugar lumps are crushed and mixed in.  As far as I know, it will keep "forever"--never had any I had to turf.

Gary

 

[chef jimmyj]

Never seen one do that! Must not have been a good airtight seal... For the longest storage, Dry the Brown Sugar, sheet pan 200°F about 15 minutes stiring occasionally. Or use Turbinado Sugar. You can store in any airtight container, Gladware, Mayo Jar, for 3 months in a cool cabinet or yes, you can Vac-pac for freezing up to 1 year. Beyond those times there starts to be flavor loss. I have been using these tricks for years with no clumping or flavor issues at all...JJ

 

[bmaddox]

I only make what I can use in a few months. I store it in leftover glass spice jars. It clumps up a little but a good shake and it is ready to go. 

 

[seenred]

At first, I didn't know what they were because the contents had turned to a liquid instead of a dry rub. I threw it out.
 

That's weird...I've never seen anything remotely like this happen!  I gotta believe your container wasn't air-tight, and the sugar/spices absorbed moisture out of your fridge...or perhaps the brown sugar you used was damp to start with.

As others have said, I make up large batches of rub that I store in air-tight containers (screw-top spice bottles or zip-lock bags) in my cupboard for up to several months at a time.

I also make double, or even triple batches of Jeff's sauce that I store in the freezer in Tupperware containers.

Red

 

[inkjunkie]

I store the leftover rub in a zip lock bag in the freezer. Started with Jeffs recipe but we both got tired of it so I started tweaking it some so I am only making small batches. I swapped the brown sugar out, got tired of having to sift it so much. Tried heating it and nuking it..the result was hot rocks....

 

[jcollins]

is there a big flavor diff when smoking with sugar in the raw vs brown sugar

 

[inkjunkie]

is there a big flavor diff when smoking with sugar in the raw vs brown sugar

I didn't notice a thing. I made several small batches of the tweaked version of Jeffs rub using brown sugar. When I switched over I asked my wife if she tasted anything different....she didn't

 

[jcollins]

I didn't notice a thing. I made several small batches of the tweaked version of Jeffs rub using brown sugar. When I switched over I asked my wife if she tasted anything different....she didn't

thank you i have been contemplating switching for some time now, now i am going to for sure... i hate all the clumping brown sugar does.

 

[inkjunkie]

thank you i have been contemplating switching for some time now, now i am going to for sure... i hate all the clumping brown sugar does.

Have tried damn near every method I have seen mentioned on several sites, none work for me. Finally had enough when I spent quite a bit of time sifting the brown sugar. Got distracted and the rub I was making sat for half am hour. Got back to it....had to resift it. We are not all that humid here in Eastern Washington.

 

[rabbithutch]

Thanks for the responses. I have made extra on most of my rub concoctions, too.

I'm afraid that I have to confess to an embarrassing senior moment. :icon_redface:

The jars in the reefer were not rub but SAUCE! I forgot that I had made batches of rub AND sauce earlier this year. To add injury to insult, I threw it out thinking it was bad rub and didn't even taste it.

I guess senility is grabbing me faster than I thought. From now on, everything gets labelled. :icon_redface:

 

[seenred]

Thanks for the responses. I have made extra on most of my rub concoctions, too.

I'm afraid that I have to confess to an embarrassing senior moment.

The jars in the reefer were not rub but SAUCE! I forgot that I had made batches of rub AND sauce earlier this year. To add injury to insult, I threw it out thinking it was bad rub and didn't even taste it.

I guess senility is grabbing me faster than I thought. From now on, everything gets labelled.

    

   

Hey don't let it get ya down, RH...we ALL have those senior moments time to time!  

Red

 

[rabbithutch]

yabbut - mine seem to start right after Christmas an run through Thanksgiving, these days.

Oh well, I never thought I'd be alive in my 8th decade of life.

 

[cats49er]

yabbut - mine seem to start right after Christmas an run through Thanksgiving, these days.

Oh well, I never thought I'd be alive in my 8th decade of life.

Just goes to show the health benefits of good BBQ.Especially that Tarheel stuff. LOL

 

[GaryHibbert]

Thanks for the responses. I have made extra on most of my rub concoctions, too.

I'm afraid that I have to confess to an embarrassing senior moment.

The jars in the reefer were not rub but SAUCE! I forgot that I had made batches of rub AND sauce earlier this year. To add injury to insult, I threw it out thinking it was bad rub and didn't even taste it.

I guess senility is grabbing me faster than I thought. From now on, everything gets labelled.

Lord help me rabbithutch, but I can pretty much relate to that.

Gary

 

[inkjunkie]

:th_HaHa7_ani:

Lord help me rabbithutch, but I can pretty much relate to that.

Gary

mental note...swallow the coffee prior to laughing...it burns when it exits the nose.

 

[rabbithutch]

Just goes to show the health benefits of good BBQ.Especially that Tarheel stuff. LOL

Yeah, but I AM a Tar Heel. When cut I bleed Carolina Blue (UNC '64). My ancestors moved to what is now Wake County, just South and East of Raleigh in the 1720s. They had already been in Virginia for a hundred years before that. I was born in Raleigh and lived there for the first 50 years of my life. I've eaten the holy grub of Eastern NC BBQ from Ayden, to Williamston, to Greenville, to Kinston, to Wilson, to Rocky Mount, to Goldsboro and even Fayetteville and every BBQ joint there was in Raleigh and Durham from the time the war ended (WWII) until the early '90s.

If the good Tarheel stuff protects one from CRS, I ought to be golden!!:bluesbros:

 

[joe black]

You didn't mention High Point or Tarboro or even Lexington. That's som mighty good Q right there. My Dad set me out on the sidewalk on Cameron Ave. and I sat on my suitcase for three days and when he didn't come back,I just went in and registered. I remember ABC doing a big deal when the Dean Smith Center opened. They said that there was nothing wrong with Carmichael except it was just getting old. Heck, we were still using Wollen gym when I was there. Ain't memories great? Joe

 

[rabbithutch]

You didn't mention High Point or Tarboro or even Lexington. That's som mighty good Q right there. My Dad set me out on the sidewalk on Cameron Ave. and I sat on my suitcase for three days and when he didn't come back,I just went in and registered. I remember ABC doing a big deal when the Dean Smith Center opened. They said that there was nothing wrong with Carmichael except it was just getting old. Heck, we were still using Wollen gym when I was there. Ain't memories great? Joe

Hey, Joe!

Was the Tin Can still there when you matriculated? I remember a freshman mixer in the Tin Can and there were so few coeds that they bused a bunch of them in from WC (Women's College later to become UNC-Greensboro). We used to go through registration in the Tin Can, too. Stand in line to get class tickets then stand in line to see and adviser for a signature then stand in line for drop/add. No computers in those days and no pre-registration. Those were the days, eh?

I saw Carolina basketball at Woolen Gym before they expanded it. I won't even begin to describe what Kenan Stadium looked like in September of 1960. I believe that season was the one when Frank McQuire (sp) was dismissed/resigned and Dean Smith stepped in. I remember the loss to Dook and the hanging effigy that Dean suffered.

Man o man! I'm not just old, I'm Ancient and soon to be Petrified

Yes, I failed to mention Tarboro and even left out Murfreesboro, but I prefaced my remarks by saying EASTERN NC Q. Lexington and points West don't qualify for reasons of sauce changes. I think the very best Q I ever ate was finding one where a local was cooking a pig and had a few tables under the trees. No restaurant, no tables, no licensing just pig and iced tea and maybe, but only maybe some corn sticks or hush puppies. Usually this was the best pitmaster in the county or that part of the county and word got out pretty quick that he was doing a pig. I did this in eastern, central and western NC and even in SC once.

Great memories.

 

[sfprankster]

Thanks for the responses. I have made extra on most of my rub concoctions, too.

I'm afraid that I have to confess to an embarrassing senior moment.

The jars in the reefer were not rub but SAUCE! I forgot that I had made batches of rub AND sauce earlier this year. To add injury to insult, I threw it out thinking it was bad rub and didn't even taste it.

I guess senility is grabbing me faster than I thought. From now on, everything gets labelled.

Did someone miss their appointment at Lenscrafters?