Rub question

[Plumberguy]

Starting to make some of my own rubs. Pork/chicken rubs that call for brown sugar.....I know I'm not the first one to note the moisture in the bs clumps up the rub mixture. Do people dry it out either in the microwave or oven first? Substitue turbinado sugar? I know granulated bs exists, hard to find in stores here in New England, maybe I'll order some....

 

[Kamikazee494]

If you have a food saver get the mason lid jar attachment and suck the air out. I have had really good luck storing brown sugar based rubs this way. No clumps. Just might have to give it a little shake to loosen it up. But otherwise stores great this way.

 

[IPlayWithMeat]

If you have a food saver get the mason lid jar attachment and suck the air out. I have had really good luck storing brown sugar based rubs this way. No clumps. Just might have to give it a little shake to loosen it up. But otherwise stores great this way.

This, for sure. And you’ll find that you’ll use that attachment on a bunch of other stuff, too. I don’t think the oven would work out well with the moisture content of the brown sugar, but honestly, I haven’t tried it. A dehydrator with very low heat might work if you don’t have a Foodsaver.

 

[Gonefishin]

I dried it in the oven once. It worked, but was more hassle then I cared for so I just live with it and take a spoon to it before use to mash up the clump.

 

[Kamikazee494]

This, for sure. And you’ll find that you’ll use that attachment on a bunch of other stuff, too. I don’t think the oven would work out well with the moisture content of the brown sugar, but honestly, I haven’t tried it. A dehydrator with very low heat might work if you don’t have a Foodsaver.

True. We put vegetables and all sorts of things that tend to go bad quickly in mason jars and seal with the food saver. One of my favorites is fresh cilantro. Once I forgot about a jar that had cilantro in it. It was at least 3 weeks old. When I opened it it looked and smelled like it just came from the grocery store!

 

[Plumberguy]

Great advice, thanks!!

 

[BethV]

Starting to make some of my own rubs. Pork/chicken rubs that call for brown sugar.....I know I'm not the first one to note the moisture in the bs clumps up the rub mixture. Do people dry it out either in the microwave or oven first? Substitue turbinado sugar? I know granulated bs exists, hard to find in stores here in New England, maybe I'll order some....

I use these packets in my homemade rubs. Never have any clumping.

https://www.amazon.com/dp/B0028AG8RO/ref=cm_sw_r_em_apa_glt_fabc_FS4HXX9GT3AFREXMYYXS