grinding clumped bbq rub

[Danny Pagel]

when I find my favorite rub is all clumped up in the container I use a small coffee grinder to make it usable. my issue is that my grinder makes the nice course rub into a semi-fine powder.

question: Does anyone know if this is good, bad or does it make any difference at all?

 

[Chris Allingham]

If you want to retain the original particle size of the rub ingredients, you're better off running it through a sifter. Larger pieces of cracked spices will stay behind in the sifter, just stir them in with a fork to distribute evenly.

You may want to try an experiment...store some rub in a Ziploc freezer bag in the freezer. Squeeze out all the air. The freezer is a very dry environment, it may help minimize clumping; if nothing else, it will keep rub fresher longer.

By the way, BBQ competitors will grind rub into a fine powder that is lightly sprinkled onto/into the final product. Melts right into any finishing sauce on the meat, adds flavor without any crunchy bits visible to the eye or felt in the mouth of the judges.

 

[Bob Bass]

Danny...

Drop it off @ Mike's


If large pieces are smaller than a grain of rice, you could add dry rice...

 

[Matthew]

By the way, BBQ competitors will grind rub into a fine powder that is lightly sprinkled onto/into the final product. Melts right into any finishing sauce on the meat, adds flavor without any crunchy bits visible to the eye or felt in the mouth of the judges.

Thanks, I will try that, by grinding it, you mean in a coffee grinder?

 

[Bob H.]

Usually by the time that a rub had clumped up, at least for me it seems that it has already lost its intensity or potency.
So I send it on its way...... to the trash.

 

[Enrico Brandizzi]

If you want to retain the original particle size of the rub ingredients, you're better off running it through a sifter. Larger pieces of cracked spices will stay behind in the sifter, just stir them in with a fork to distribute evenly.

You may want to try an experiment...store some rub in a Ziploc freezer bag in the freezer. Squeeze out all the air. The freezer is a very dry environment, it may help minimize clumping; if nothing else, it will keep rub fresher longer.

By the way, BBQ competitors will grind rub into a fine powder that is lightly sprinkled onto/into the final product. Melts right into any finishing sauce on the meat, adds flavor without any crunchy bits visible to the eye or felt in the mouth of the judges.

Thanks for sharing.

share to spread! ����

 

[Bill Farmer]

I dump it into a ziplock bag and then run a rolling pin over it

 

[Mike Drewery]

Like Bob suggested dry rice in a rub will act as a dessicant and reduce the tendency for rubs to clump.

 

[Chris Allingham]

Thanks, I will try that, by grinding it, you mean in a coffee grinder?

Yep, in a coffee grinder.

 

[Danny Pagel]

Thanks guys,

Very helpful info.