Tyrus Posted February 18, 2020 Report Share Posted February 18, 2020 I selected these spices for a flavor profile, sweet and with a little heat. Finished off with a mix of Rufus Teage (Whiskey Maple) and Head (Apple Habernero). Don't know what it is about BBQ sauce but I always take a sip from the bottle, just can't help it. Anyhow here's a few pics to show I actually did the work, nah, no work, it's always enjoyable. Oh, before I forget. You may already do this with your spices as I just stumbled across it's application and how it helps to preserve your spice. The covers on most rubs in larger containers aren't air tight and once open and used turn out the second time around for use as a hard as a brick. I found that if you cover the top with a piece of plastic wrap your spice stays true to form for it's next use. The covers the manufacturer supplies is great for dispensing but air and moisture rob the product of it's shelf life not to mention hardening it like a rock. You may already do this but if you don't it may be worth a try. By the way, that's 12+lbs of ribs, they sat quite comfortably on that top rack 9 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 18, 2020 Report Share Posted February 18, 2020 Looks yummy nice cook! 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 18, 2020 Report Share Posted February 18, 2020 Simple tricks for keeping spices fresh. When I buy the larger containers that I know will take me a while to go through, I usually break it down into 3 or 4 smaller packs and vacuum seal them. I'll try and remember your trick for the smaller ones. 3 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 21, 2020 Report Share Posted February 21, 2020 Awesome ribs mate they look bloody terrific. And thanks for the tip .makes so much sense I selected these spices for a flavor profile, sweet and with a little heat. Finished off with a mix of Rufus Teage (Whiskey Maple) and Head (Apple Habernero). Don't know what it is about BBQ sauce but I always take a sip from the bottle, just can't help it. Anyhow here's a few pics to show I actually did the work, nah, no work, it's always enjoyable. Oh, before I forget. You may already do this with your spices as I just stumbled across it's application and how it helps to preserve your spice. The covers on most rubs in larger containers aren't air tight and once open and used turn out the second time around for use as a hard as a brick. I found that if you cover the top with a piece of plastic wrap your spice stays true to form for it's next use. The covers the manufacturer supplies is great for dispensing but air and moisture rob the product of it's shelf life not to mention hardening it like a rock. You may already do this but if you don't it may be worth a try. By the way, that's 12+lbs of ribs, they sat quite comfortably on that top rack Sent from my SM-T835 using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 21, 2020 Report Share Posted February 21, 2020 Gorgeous dinner, Tyrus. 1 Quote Link to comment Share on other sites More sharing options...
