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So, who else has done this?

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    So, who else has done this?

    I made some ribs the other day. And I needed to mix up some more rub, so I was looking in the space cabinet. And I saw this:

    Click image for larger version

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    Now, I don’t know what the hell that is. I mixed it up some time ago, didn’t use all of it, and now, who knows? It isn’t MMD or BBRB, and it isn’t S&G or generic Italian.

    It’s decent enough, and I know that it goes on either beef, pork or chicken; in fact, it is definitely for chicken. But who knows what I mixed up in there!





    #2
    I have but I've gotten better at labeling my rubs now
    Last edited by Andrrr; June 9, 2020, 01:09 PM. Reason: Dang autocorrect

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      #3
      I am guilty of the same thing. But I always figure I made it, used some it, and did not toss the rest so it must be good. Take a taste with my finger, guess which meat type it goes good with, and toss it on. Usually works out fine. 🤷‍♂️

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        #4
        Looks like my cabinet .

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          #5
          Yep. I had a container of what I assumed was old Katz's pastrami rub, made with white pepper so it was somewhat incognito. Not even sure how old it was but old enough that I didn't know what it was.

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            #6
            I have fridge stuff also like that. Told my wife we need to make sure we label everything because we have no clue what 5+ jars are. Been looking for removable tags for the fridge for that reason. We are starting to get better with rubs and stuff.

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            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              I use painter's tape, an a sharpie...
              Cheap, an way better than nuthin, low residue

            • JimLinebarger
              JimLinebarger commented
              Editing a comment
              Mr. Bones That's a nice simple fix. Was way over my head. Thanks for the info.

            #7
            Been there, done that. So, now I either label it or throw it out to eliminate the guessing game.

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              #8
              I might have to taste it, but I can always figure out what it is, on the off chance I forgot to label it.

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                #9
                It happens here too. Need to smell, taste, and maybe pitch?

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                  #10
                  This is what happens when we drink beer and make rubs. So yes, it has occurred more than once at our house.

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                    #11
                    That's what you use to make Secret Spice (enter protien name here).

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                    • Huskee
                      Huskee commented
                      Editing a comment
                      Secret Spice Mystery Meat

                    #12
                    Just take all the unmarked jars that you can't identify and mix them together. That way you will have all protein covered.

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                    • Mr. Bones
                      Mr. Bones commented
                      Editing a comment
                      Best answer yet lol

                    #13
                    . If it’s good, who gives a rip! Zip it & eat! 🕶

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                      #14
                      Yep used to do that. Then walking through the canning section a few years back saw white canning covers. Ding, ding, ding. Bought a sleeve of 10. Now using a black marker, label the lid when I make a rub. The other thing I got away from with the white plastic was the corrosion of the metal from the spices and herbs.

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