Dry Rub Half Life

Great question!

My guess is 3.5 yrs is pushing the envelope but kept tightly covered and out of direct sunlight, it may be OK. Dip your finger in and taste it. The sugar and salt componants are fine. Modified spices such as onion/garlic powder are probably fine as well. Paprika, chili powder and other herbs containing "essential oils" are probably on the wane, flavor wise.

As for rubs, the sky (and Google ) are the limit. I like a 50% turbinado ratio for butt rubs. As mentioned, it helps with Mr. Brown. After that...Kosher Salt, Paprika, Smoked Paprika, Garlic Powder, Onion Powder and Chili Powder are all good bets. A touch of Cayenne and Coriander are also good with butts.

Happy eatin'!

Darned ,if ol'MaxQue doesn't sound more like a poor ol ' pitmaster,than a well trained,sophisticated ,better restaurant chef.

Might even see him out on the circuit,someday.

quote:

Originally posted by Tom:
Might even see him out on the circuit,someday.

Well Tom, I just submitted my 1st application for a comp this summer...Harpoon/NEBS New England Championship. Now that I've got a FEC100, I'm ready for some barbs & arrows from those stick burners...lol. Matter of fact, I've got some thighs working away in Smokin Okie's Holiday Turkey brine. Gonna give 'em a whirl with Myron's "cupcake" method. Sure wish I could find some Parkay up here

As soon as I finish the "honey-do" list, which won't ever happen, I'll give you a shout and we'll talk shop.

I was getting ready to buy new batches of CS rubs (Spicy Chicken and Rib), but just found out that you can only order huge amounts from CS, either a whole case of 12 X 10 oz bottles or a 5 lb jar. That's pretty ridiculous, especially for me since I do not run a restaurant and not even used 12 oz in 3 years. They do offer less amounts, if you buy their spice kit, but I am not interested in the other items that you have to get wit it. CS should be willing and happy to sell single 10-12 oz bottles. I guess I am better off making my own rubs, so in reality this is an incentive to do so.

In June I'll be buying the 5LB jugs, but for now I go to Cabelas and buy the small jars!

No Cabelas in FL...

While a lot depends on whether it is for comps or home smoking, I personally will not use anything older than a year for comps and two years for home cooking.

But Max is right to suggest keeping them with the least amount of air and light as possible.