What do you find best for applying rubs. I have tried the Franklin method but unless you do it daily, it is hard to get a consistent even coating. Also, I am not very effective in using my fingers from a foot above.
There are a lot of stainless shakers on sale at amazon. Any recommendations?
My ideal shaker would be one that holds 10-12 ounces and has some type of cap so that you could leave rub in it between smokes.
I order unused shakers from Amazon. a lot of my rubs end up as gifts or local charity auction. those seal with the little foil circle the first time you screw the lid down tight. never had a problem with that style shaker.
I have about 5 emptied Lawry's Seasoned Salt containers and couple of the larger, Costco-sized, containers that probably had oregano or taco seasoning in them at one point. I tape my rub recipe right to the bottle so I don't have to search for it when it's time to make more. Also helps to remind me if the rub already has salt in it.
MasterBuilt 200772115 Bluetooth Smart Digital Electric Smoker, 30-Inch
Weber Original Kettle Charcoal Grill, 22-Inch, Black
Weber Spirit II E-210 Gas Grill, Red
Accessories
Char Baskets
Books
Meathead: The Science of Great Barbeque and Grilling, Meathead Goldwyn
Project Smoke, Steven Raichlen
Franklin Barbeque: A Meat-Smoking Manifesto, Aaron Franklin
Wicked Good Barbeque: Fearless Recipes From Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World, Andy Husbands and Chris Hart
It fits on a regular mouth mason jar, not a wide mouth. So, you can use any size jar that has a regular size mouth on it. Here is a picture of a quart jar that I am using right now. https://goo.gl/DVj93e
I keep my rubs in mason jars with an air tight lid. When applying the rub I pour it into a cheese shaker (think pizza joint). When done, I pour the remaining rub back into the mason jar.
Dido to NapMaster I reuse shakers a lot. One of my favorite is Rudys Rub ( that I use a lot ) Many of their shakers RELABLED SPG - Meat Head BBBR - as well as home made rubs. Just saying look at what you through a way.
Definitely just reuse an empty shaker if you can, but also if you have mason jars around the house as many of us do, you can get shaker lids on Amazon for like 2 bucks that fit onto them. I bought 3 or 4 and they work just dandy.
The Wreckx-N-Effect temptation is strong on this thread.
I have a couple things ive accumulated over the years, but keep tubs in mason jars and plastic deli containers, add the serving to the shaker, and then shake it up like dice before shaking it out.
I find the technique matters more than the shaker. And also not worrying about getting it Instagram Even.
Been re-using the plastic dispensers from store bought brands like many of you. Also have 3-4 of these I got from Amazon. I like the fact that they have a plastic cap (although not a tight fit) and large holes that dispense heavy and even (the way I like it).
Thanks to all for your recommendations. I just looked in the pantry and I have 6 plastic 8oz bottles of HEB Parmesan cheese. Got a free one each time I bought some HEB precooked meatballs. All but one are going into individual pint size vacuum bags.
I will use the others as rub dispensers and affix the rub recipe to the bottle as recommended above.
If over time this isn't working (there are only 3 holes and they are pretty big), I will go to Amazon to try the mason jar shaker tops or the one Troutman mentions above.
Personally I use empty shakers from a local steak house rub that has the similar larger holes so I can't vouch for the Cambro. I do like the idea of affixing the rub recipe to the shakers.
Please heed all suggestions and report back with a review and winner.
Last edited by Larry Grover; March 13, 2019, 04:51 PM.
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