Page 1 of 1
Old Rub- should I use it?
Posted: Mon Aug 06, 2018 11:52 am
by david brace
I just read a thread about a brisket, and it got me started thinking to review my rubs that I have.
Someone sent me in an old forum spice exchange some Salt Lick rub that I was thinking to use on the next brisket.
But my wife reminded me that it's probably 5 or 6 years old. Never been opened and in a spice rack away from heat and the sun...although not away in a closet. So it has seen just room temperature heat.
What are the opinions- Use it or not?
Thanks.
Re: Old Rub- should I use it?
Posted: Mon Aug 06, 2018 12:50 pm
by OldUsedParts
My $0.02, since it hasn't been opened would be to open it and then do a nose and tongue test. Then go from there - - - let us know how things go because I'm gonna have that same problem if I don't get to cooking larger meats more often. For the last two years both our Families have blessed me with seasonings galore.
Re: Old Rub- should I use it?
Posted: Mon Aug 06, 2018 3:09 pm
by TwoGuysBBQ
Mr. Brace, I'm with OUP check it out and see what it looks like. I've had a few bottles that sat on my shelf as well and the turn off I had was the color change and it was very clumpy. I tossed those bottles. If your interested in that Salt lick rub, my local supermarket sells it, id be happy to send you a bottle of some fresh stuff.
Ric G.
Re: Old Rub- should I use it?
Posted: Tue Aug 07, 2018 11:07 pm
by david brace
TwoGuysBBQ wrote:Mr. Brace, I'm with OUP check it out and see what it looks like. I've had a few bottles that sat on my shelf as well and the turn off I had was the color change and it was very clumpy. I tossed those bottles. If your interested in that Salt lick rub, my local supermarket sells it, id be happy to send you a bottle of some fresh stuff.
Ric G.
Thanks for the offer...I might take you up on it. Let me see by the weekend (if the rain allows). I'm gonna try it and let you know. I don't see any clumping when I turn the bottle around...no little cobweb babies in there.
Re: Old Rub- should I use it?
Posted: Wed Aug 08, 2018 5:07 am
by Williep
I got to go along with what has already been said. No need in taking a chance with the rub if your not sure if it's any good or not,
, rub is a lot cheaper than a brisket.
Re: Old Rub- should I use it?
Posted: Wed Aug 08, 2018 7:09 am
by Rambo
The SLR seems to be a salt pepper, cayenne mixture; I’m gonna bet it’s fine if it’s sealed. It’s a little spicy however
Re: Old Rub- should I use it?
Posted: Wed Aug 08, 2018 9:27 am
by rexster314
I've used rubs before that are several years old. Other than losing some of the potency of the spices there should be nothing wrong with it. Clumpy? Hah, pour it out into a small mesh strainer and use a spoon to force it through into a bowl. Now if it's brick hard, then it's time to toss it.
Re: Old Rub- should I use it?
Posted: Fri Aug 10, 2018 11:05 am
by GTR
Rambo wrote:The SLR seems to be a salt pepper, cayenne mixture; I’m gonna bet it’s fine if it’s sealed. It’s a little spicy however
My thought as well. In the past I've made a large batch of rub to use in the future. The cayenne took over and really messed up the flavor profile, rendering it useless to me.
Re: Old Rub- should I use it?
Posted: Fri Aug 10, 2018 11:08 am
by Rambo
GTR wrote:Rambo wrote:The SLR seems to be a salt pepper, cayenne mixture; I’m gonna bet it’s fine if it’s sealed. It’s a little spicy however
My thought as well. In the past I've made a large batch of rub to use in the future. The cayenne took over and really messed up the flavor profile, rendering it useless to me.
yeah, The salt Lick Rub was too spicy( for me) on brisket but I don't mind it on ribs. It was given to me. I really like the SB's 1836, SPG, & Hog Waller.