I would like to buy some rub shakers, and sauce containers. what are you guys using for this? and where are you purchasing?
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Rub and Sauce containers
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I buy a lot of my stuff/accessories from Amazon which helps to support AR. They have some really neat shaker jars HERE
http://tinyurl.com/amazingribs
If you like AmazingRibs.com, please save this link and use it every time you go to Amazon. Amazon and many other websites pay us a small referral fee when you click our links and purchase from them. It works on everything from grills to diapers, Amazon never tells us what you bought,it has zero impact on the price you pay, but has a major impact on our ability to improve this site!
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Founding Member
- Jul 2014
- 1208
- Brentwood, CA
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Mark Garetz
Rec Tec pellet grill
Weber Genesis Gasser
Maverick ET-732 and Thermapen and others
You can get empty spice jars with shaker tops at most kitchenware stores (like bed bath and beyond) or search out a local restaurant supply store to save a lot over retail. I just save my empty spice containers and reuse them.
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I use these kind of disposable containers for rub and mason jars for sauce. I still apply the rub with a table spoon but I'm a bit OCD on the amount I use. Not that thats a bad thing1 PhotoLast edited by Jon Solberg; July 22, 2014, 04:37 PM.
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Founding Member
- Jul 2014
- 52
- Port Huron, MI
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Smoker: El cheapo Brinkman(not ideal but it was free)
Thermometer: Maverick ET-733
Fuel: Kingsford blue bag
Favorite Beer: World Wide Stout(Dogfishhead brewery)
I find that empty parmesan cheese containers work well for the rubs. They already have the oversize holes and are generally big enough for my needs. As for sauce I bought some cheap ketchup and mustard squeeze bottles from the dollar store.
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Administrator
- May 2014
- 20098
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
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I too use a parmesan cheese container, and I have 2 large spice containers that have the larger sifter holes. Work excellent for me.
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My wife works for the local school system so I get all sorts of spice containers for my rubs, chili powders, and other stuff. For my sauces (especially my Controlled Burn hot sauce) I use this company.
I use the Avery laser labels (ink won't run like the inkjet ones) 9 to a page. Got them on Amazon for around $12 for 90, will last a long time
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Club Member
- Jul 2014
- 79
- Nevada, TX
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Charbroil Red infrared gas grill, 3 burner
Cookshack AmeriQue electric smoker
New Braunfels Bandera charcoal/wood tower smoker
Weber portable kettle charcoal grill
I have a wonderful assortment of temperature reading devices, like infrared, instant read, and stay in brands.... all are good and kept in calibration.
I love beer guys... I can say I've tasted/sampled hundreds, maybe a thousand. I brew my own and love local Texas selections. Shiner has a wonderful selection of brews I like. There are many others in Texas worth putting to your lips. I drink what tastes good, no matter where it's brewed!
I experiment with food on the grill/smoker and in the oven. I'm inspired with what I read. I love to show off with family & friends.
I save spice containers from HEB (my local grocer) and re-purpose them as rub shakers. There is a local spice vendors with big containers here in Texas and these are the best when using to rub up a big load of meat. I have 4 or 5 ready to go when neededLast edited by bocefuss; July 22, 2014, 07:16 PM.
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Founding Member
- Jul 2014
- 248
- Irondequoit, NY
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Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
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Sierra Nevada Pale Ale * Shock Top Belgian White
When I'm in my local spice shop, I just add a few containers to the spices I'm buying. They have several sizes and the prices aren't horrible.
You can probably get them from online spice stores as well. I got a bunch through Spice Barn at one point last year.
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Founding Member
- Jul 2014
- 98
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WSM 18.5
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I guess it's a Weber backyard wonderland....
Maverick ET 732
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Kingsford (blue bag, competition if it's on a good sale!)
Wine maker (lots of varieties)- goes good with meat!
I just recycle the large spice containers, they all have a shaker top, though they differ depending on the spice.
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