Discussion in 'General Discussion' started by mrgrunthunter, Mar 5, 2015.
Does anyone have a way to keep their rub from clumping up into a solid block?
It's prob the sugar causing the problem. It has to be blended well with other ingredients to keep it from clumping. I use Jeffs rub recipe, have never had a problem, it tastes great, and it helps support this site. Search Jeffs rub recipe above and you'll get the big picture and a some great recipes. Happy smokin', David.
I keep mine in canning jars in the freezer. Seems to do the trick. I have seen where people use turbinado sugar like sugar in the raw in place of the brown sugar and that works as well. I also run my sugar through a flour sifter as I put together my rub to get the little hard bits out.
So far I have never had that problem either.
I normally make up about a 2 - 4 cup batch at a time, and put it in the large size Parmesan Cheese plastic dispenser for use. I do not refridgerate it, I just keep it in the cabinet.
OK you are probably using brown sugar ? or regular When you get ready to make your rub, spread your sugar (especially the brown sugar) out on a baking sheet and pop into the a 200 º oven for about 20 or so min. (If sugar is really moist may need longer)
You can take your rub you already have mad up and do the same thing.
I have the clumping problem on occasion (sounds like a physical malady...) and I just throw the mixture into a small electric chopper/mixer and it breaks up the clumps pretty well.
when mine clumps I just break it into chunks and throw them in the coffee grinder.
Add a quarter teaspoon cornstarch to it , if it still clumps a quarter more , it really depends on the volume you're dealing with , a five gallon pail would need more than a quarter tsp.
Throw in some rice or soda crackers with the mix. Keep the bag or jar closed, make small batches. Remake often. Smoke alot.
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