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Happy New Year everyone. I don't believe I have seen anything about containers for storing batches of rubs. What are the best ways to store rubs and keep them fresh?
Good question, I have most of mine stored in bottles stoppered up or in mason jars. For my rub test I just put them in ziploc bags since I could mix them right in the bag, I can tell you those don't work well, smells up the whole place. Interested in hearing some alternatives.
John, I agree about ziplocs. I do use them to mix all of my rubs they just seem to do a better job. You can also use a rolling pin or meat pounder to get any lumps out. However, I don't think they are good to store something you want to keep dry. Especially if you have brown sugar in the rub. Just thought of something here. According to MeatHead most spices are not water soluble so it may not matter. I don't usually put salt in my rubs (it is water soluable) rather just add salt to the meat then the rub.
I like re-purposed bottles of Grolsch beer. It has a tight gasketed lids with lever clamp. Mason jars would work too. I use them for homemade sauce and ghee.
Last edited by HC in SC; January 6, 2015, 05:31 AM.
Funny you said that about Grolsch beer. I have two of those that I use for water when I am fishing. I was thinking something like the OXO pop top containers so that you could measure the amount of rub with a tablespoon.
Here is one of the thoughts I had today. Use the OXO container to store the rubs. Actually you can use anything that you can get a measuring spoon in. The .8 quart OXO container is square and not too deep. You can get all of the rub out of it with a normal table spoon. When you get ready to cook put 2 or 4 tables spoons of the rub in a Shaker of some kind an use that to put rub on the meat. This way you can measure how much rub you want on the meat. Such as 4 table spoons on a St. Louis Cut slab of ribs. I use these OXO's for sugar and flour so that I can get one cup measuring instrument into it without a problem. It is easier than pouring. Just a thought.
Found these shaker tops at the local Meijers today while killing an hour waiting for my boy. these are made by Ball in the canning section for mason jars, 2 pack was a $1.49.
holes are approximately 1/4-5/16 of an inch and lids lock in the open position.
I picked up a pair but have not tried it but thought i would share since these look like they would work very well.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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