RUB CAKING

Anything added to the meat to make it mo better.

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RUB CAKING

Postby Jorge » Sat Oct 03, 2009 9:25 am

Greetings to All
I blend my own rub. It cakes pretty bad. I would appreciate any suggestions. Thanks in advance to all
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Re: RUB CAKING

Postby BluDawg » Sat Oct 03, 2009 11:57 am

If you are bending large batches in advance there are "anti caking" agents that are available commercially. Also I think that maybe you have a moisture problem. Make sure that you store all your spices in a dry area away from the stove and dishwasher where moisture is higher.
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Re: RUB CAKING

Postby Burnt Food Dude » Sat Oct 03, 2009 1:23 pm

If you are using brown sugar, place it in a thin layer on a baking tray and let air dry. Once it is dry break or mash into granules and use as regular brown sugar.
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Re: RUB CAKING

Postby Jorge » Sat Oct 03, 2009 2:18 pm

THANK YOU Craig and Dadude!!! The moisture could come form the brown sugar that I DO use...I wil let it air dry according to your suggestions and I will look iinto anicaking agents,,I appreciate you very much!
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Re: RUB CAKING

Postby JamesB » Sat Oct 03, 2009 9:50 pm

Another option is to swtich to turbinado sugar. It is typically much dryer than regular brown sugar. It is what use when making my own rubs. No caking issues.
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Re: RUB CAKING

Postby Jorge » Sun Oct 04, 2009 8:54 am

Thanks very very much to the Q CREW. Turbinado seems like a great option!!
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Re: RUB CAKING

Postby OSD » Sun Oct 04, 2009 3:13 pm

Since Turbino sugar does not have quite the same flavor as brown sugar, another thing you can do is look for free-flowing brown sugar. These sugars are produced by a co-crystallization process. The process yields fine, powder-like brown sugar that is less moist than “regular” brown sugar. Since it is less moist, it does not clump and is free-flowing like white sugar. You can usually find this with the baking products.
I buy Imperial Sugar/Dixie Crystals brand in the local grocery store.
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Re: RUB CAKING

Postby Jorge » Sun Oct 04, 2009 5:56 pm

Jim
Thanks you very much! And kudoos on you rgeta website , recipes and photos!
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Re: RUB CAKING

Postby Jorge » Sat Oct 10, 2009 1:49 pm

I appreciate you response..I will use the microwave for this as well.. thanks very much
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Re: RUB CAKING

Postby Fast Freddie » Wed Nov 11, 2009 11:26 pm

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Re: RUB CAKING

Postby Jorge » Sun Nov 15, 2009 9:23 am

Thank you very very much!
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Re: RUB CAKING

Postby bwsdj » Sat Dec 26, 2009 10:46 pm

Would vaccum packing the rubs help or add to the problem??
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Re: RUB CAKING

Postby txngent » Sat Dec 26, 2009 11:51 pm

Another thing for home blenders is to omit the brown sugar. Calculate your season mix to brown sugar ratio, then just mix in the brown sugar when you use the rub.
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Re: RUB CAKING

Postby Fast Freddie » Sun Dec 27, 2009 3:09 pm

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Re: RUB CAKING

Postby ExtremeBBQTrailers » Sun Mar 07, 2010 12:50 pm



I use this in my blends. It works well.
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