Rub Clumping: Help

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wicked1

Fire Starter
Original poster
Feb 21, 2012
38
29
Eau Claire, WI
When I make my rib rub it is abut 1/3 Brown sugar.  When I use the ninja to blend it together it is fine for that day.  The next day or maybe 2 it is already one "frozen" unit in the shaker.  Does anyone have any ideas how to prevent this from happening?  Is there something I should add to the mix to keep the clumping from happening?  I have been using a butter knife to break it apart and get it put back in the processor to be able to shake it again which is a pain.
 
Personally I use turbinado sugar also know as "sugar in the raw" in place of brown sugar.  It doesn't clump as easy and it doesn't burn as easy
 
I keep mine in the freezer because where I live it is very moist most of the year and no matter what container I use it clumps. I need to get some of that raw sugar dang it. The freezer in a sealed container and no more clumping.
 
I keep mine in the freezer because where I live it is very moist most of the year and no matter what container I use it clumps. I need to get some of that raw sugar dang it. The freezer in a sealed container and no more clumping.

Good info. I need to try the freezer and sugar in the raw.
 
Personally I use turbinado sugar also know as "sugar in the raw" in place of brown sugar.  It doesn't clump as easy and it doesn't burn as easy
Sugar in the raw as a substitute for brown sugar....need to remember this...we made some cookies earlier today, even though we kept the brown sugar in the freezer it was lumpy...the lumps were very difficult to break up.
 
I don't know if it makes any difference or not but I have taken to running the brown sugar through a flour sifter as well. I keep my rub in canning jars.
 
I don't know if it makes any difference or not but I have taken to running the brown sugar through a flour sifter as well. I keep my rub in canning jars.
When we made a rub using brown sugar we did run it thru a flour sifter, ended up with several peas sized, almost rock hard clumps. Seemed like they were moisture laden rocks.
 
It is the sugar taking up moisture from the air. If you want to keep it in the shaker then put the whole thing in a zip-lock bag and leave a handfull of rice at the bottom of the bag. It will keep dry. We use the rice technique for drying out laptops when students spill water in them. It works like a charm.
 
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Unsalted Saltine crackers.  Diners usually put these in their sugar dispensers.  They also put several grains of rice into the salt shakers as well, similar to Wade's solution.

A more expensive option:

I have a FoodSaver Wide Mouth Jar sealer.  It allows you to suck the air out of the jar without doing the traditional canning water bath.  Works like a charm.  I have heard that their regular mouth sealer doesn't work worth a darn, but haven't tried it.

Don
 
 
Personally I use turbinado sugar also know as "sugar in the raw" in place of brown sugar.  It doesn't clump as easy and it doesn't burn as easy
This is the answer to your question, sugar in the raw is brown sugar- ie. it has the same molasses content as brown sugar with none of the drawbacks. Also called Demerara sugar.
 
It is the sugar taking up moisture from the air. If you want to keep it in the shaker then put the whole thing in a zip-lock bag and leave a handfull of rice at the bottom of the bag. It will keep dry. We use the rice technique for drying out laptops when students spill water in them. It works like a charm.
That my friend is a great idea. thanks.
 
 
Try using those ceramic disk that they use for brown sugar not to get hard.
I have been using one of these for years, its about a 2" oval and you just wet it and throw it on top of your brown sugar container and I haven't had any clumping sugar for years now. Mine is terra cotta in colour and works like a charm.
 
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