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Discussion in 'Sauces, Rubs & Marinades' started by eman, Oct 22, 2010.

  1. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    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?

     Thanks, Bob
  2. The brown sugar makes it hard. Just put your rub in a jar or canister that seals tight.
  3. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

  4. arnie

    arnie Smoking Fanatic

    Thanks Beer-B-Q

    This is good to know; I usually pull the rub out of the freezer and run it through the Ninja Chopper again.

    It’s a pain, but I have just accepted it.
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I tried running this thru a spice grinder then a food processor and it was like grinding rocks . 

     Thanks for the info on the silica gel packs Beer.

    That will be the easiest thing .That and not vacum sealing it.
  6. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I make my rub with a lot of brown sugar (fake for the wife) and I keep it in a tuberware plastic jug with a screw on top and it stays nice and soft and not stuck together. I might try this before you spend money for the silca packages. 
  7. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Great idea Paul!


  8. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Maybe it was vacum sealing it that caused it to turn to concrete.
  9. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Sounds like that was the probleem. I like to use spaghetti jars to keep all my spices in. Heck there already paid for.
  10. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Living in Louisiana  you just kind of live with that problem.  I put my rock hard rub in the oven with very low heat for a while to drive the moisture out, then back into a sealed mason jar.  The wife and I put on a bit of Latin music and play the maracas with the mason jars.  Not only does this break up the solid rub it gives us our only exercise. 

    In the words of the great entertainer Charo

  11. meateater

    meateater Legendary Pitmaster SMF Premier Member

    I have a story about Charo but you'd have to PM me about that!
  12. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Now I have to know!  PM me please, I promise not to tell anyone else.  Just curious, does it have anything to do with maracas?
  13. pkerchef

    pkerchef Fire Starter

    You could take the brown sugar and dry it in the oven before you mix it in the rub. This would make it more like granulated sugar as most of the moisture would be removed . Pkerchef
  14. scarbelly

    scarbelly Epic Pitmaster OTBS Member

  15. Hey, First time caller here.  Smoking a butt on a refurbished Brinkman SNP this weekend.  Using Emans Pig Rub recipe found in Wiki but for the life of me, don't know what a 1/4 cup of cbp is.  Any insight?
  16. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

     Hey Eddie,

    that's Cracked Black Pepper, as in Peppercorn (freshly ground version of extra course ground black pepper from a can).

    Have a great smoke, brother!

  17. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Sorry , cracked black pepper, you can use corse ground if you dont grind it yourself.
  18. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Hey eman,

    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.

  19. The old-fashioned method - stick a slice of bread in with your rub. I do that with my brown sugar and it never clumps up on me - have done it with rubs, too.

    Also, it's a way to get some interesting flavors into your sugar or rub - try a dark rye with caraway or a sourdough - plain old italian or french bread is what I normally use though - no flavor from those.
  20. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I use raw sugar (turbinado) instead of brown sugar & it doesn't seem to clump together as much. I just keep my rub in a zip lock bag in the pantry.