How long do rubs retain their flavor ?

[Lynn Dollar]

I've gotten carried away and purchased too many commercial rubs. More rub than I will use for a while. Using diff seasoning is a big part of the fun of barbecue for me. Realistically, how long till these rubs go bad ?

I've done some internet search. I once thought keeping rubs in the freezer would extend their life. But Google AI and Grok tell me that's not the way to keep rubs. Thawing and then refreezing can create condensation. Grok says if ya gonna freeze rubs, then vac seal them. And only vac seal quantities that would be used for one cook.

They say the best way to store is on a dark cool cabinet shelf.

There's a " best by " date on some of the bottles I have. Still not sure about that, as its the seller putting that date on.

Then there's this video made by Oakridge BBQ rubs. He says to not buy more rub than can be used in one year. That's easier said than done.

[ItsAllGoneToTheDogs]

If its something herb forward, then IMO less than 6 months just because the flavor lessens so quick. More spice forward? Years other than the flavor obviously lessens every month its open.

As far as actually being safe? Unless there's signs of contamination I've never had an issue.

[RonB]

Here's what I do with fresh herbs. First, ya need only enough "X" for a single recipe, but it's only sold by 10X. After I cook whatever, I lay out some plastic wrap and portion the remainder of X onto the wrap and fold each piece of wrap up making sure to press on the plastic to squeeze the air out before I make the final fold(s) creating a small packet. These go into a zipper bag that I remove all the air from using a straw, and into the freezer the bag goes. That way I can just pull one of the little packets out of the bag and return the rest to the freezer without them having time to thaw. If you make the same recipe on a regular basis, and it calls for several herbs, you can make one packet with all the herbs in it so that to add the herbs to the recipe, you only have to pull out one packet. This works if all the herbs are added at the same time.

This should work for spices too.You might want to add extra to each packet in case the meat or whatever differs in size each time you cook it.

[WI Bubba]

That is very similar to what I do. Except I take the remainder of 10X minus X, stick it in the fridge until it rots and then throw it away a week or two later. Basically the same thing.

[Lynn Dollar]

[bbqLuv]

👍.

[Lynn Dollar]

Part of the problem for me, is having to buy in a quantity that I'll never use.

And since I won't buy one shaker of rub and pay a shipping charge = to the cost of the rub, I put orders together and end up buying far more rub than I can use.

[jfmorris]

Well, I bought POUNDS (kilos) of spices in Istanbul last October, at the Spice Market, and I brought them back already vacuum packed, and dropped them into the deep freeze.

I've pulled out them out twice now just long enough to pull out some to make a dry rub, and resealed and back to the freezer. So far they still seem fresh, and I really know of no way OTHER than freezing for me to keep dried chili flakes and ground peppers like that fresh. The ones I brought back are Isot, Pul Bibur and Sumac.

That said, I feel that commercial rubs don't go "bad" per-se, just lose flavor over time, or worse, clump up badly.

[mrteddyprincess]

I buy smaller amounts of whole spices and grind as needed the day I need the spice combo for whatever I'm cooking.

B

[Lynn Dollar]

I'm thinking about moving rubs from shaker bottles that have been opened, into Ball jars.

When I make refrigerator pickles, I use Food Saver accessories to vac seal the jars. My Food Saver did not work really well for that until I got a brake bleeding pump to vacuum the air out

I'm thinking this will be an improvement over the plastic shaker bottles. From the vids I posted above, its heat, humidity or moisture, light, and oxygen that degrade the spices. This would take care of almost all of those.

I can't find a reason why this would not be better, other than its more trouble. Unless there's something I'm missing ?

[Finster]

Lynn Dollar

I keep my home made rubs and seasoning mixes in half pint mason jars
I use a Mason Genie to seal the jars. It seems to work. Although most of the mixes don't last more than 8 or 9 months before I've used the entire contents of the jar and have to make more.
I reuse the same regular mason jar lids over and over again..

[captainlee]

I cleaned out my rub collection a few months ago. Some I bought and didn't like, some too salty , maybe some too old. I threw them out and am down to 5 rubs that I basically use for all my cooks. I have never done a Memphis rub so that is on my future buy list. Other than that I won't buy anything else until something is gone. It just got out of control. As far as sauces, I have my homemade one that my wife and grandkids love. I will buy one additional one at at a time to try. Got tired of opening the frig and having 4 or more sauces opened up for who knows how long.

[Lynn Dollar]

Out of control ............. that's where I'm at now. Gonna take a while to use what I've bought, but after that, I'm gonna pare it down greatly.

[dpearce]

I'm in the same boat with sauces and rubs. A bit out of control. from sampling, buying ad hoc, and "trying" to use up what I've got, more things get pitched after a half dozen uses, than not. I will say, it's easier to pitch the sauces than the rubs. I always feel I can get a "few" more cooks out of the rubs.

[Lynn Dollar]

I used the FoodSaver jar sealers today putting rubs into Ball jars. And I was able to use the FoodSaver instead of the hand pump. It worked well.

But ...... whether it will preserve rubs any longer, well, I'll find out.

I also don't think I'll have any problem resealing them after use. I'll just need plenty of Ball lids on hand so I can use new ones every time.