Skip to main content

I've been a fan of Texas Rubs for years...

I have never figured how to deal with their caking problems over time.

My wife's favorite is the Grand Champion but I can't keep it from caking and if I re-grind it it becomes too fine....

I've tried to contact them but have never received an answer.....(not sure if they are still operating).

What is one to do?.....

Can someone suggest  a way to re hydrate or grind the rub so it is usable?

-OR- can someone suggest a replacement for the Grand Champion that is a s good or better???


Lost in rub-land :-)

Original Post

Replies sorted oldest to newest

Add Reply

Link copied to your clipboard.