Double a rub recipe!?

[Garvinque]

So I have an rub recipe that took two years of adding and subtracting ingredients to come up with I have now. My question to you fine people how to double this recipe without overpowering it. I tried to find some examples on the net and found this. There are some very smart folks on this site would you agree or disagree with what I found?

When increasing salt, pepper, dried herbs, and spices multiply by 1.5 the original recipe amount called for to calculate the new amount needed to double. When increasing the chiles. red pepper flakes, cayenne pepper etc is to multiply by 1.25 the original amount to calculate the new amount in the double recipe. I have coffee in my rub 3 TBS worth, do I add 6 TBS or do 1.5 or 1.25 to double amount of coffee added?

Garvin

[Pequod]

Honestly can't see why you wouldn't simply double the ingredients since they're dry and wouldn't react with each other in any way to change flavor. Maybe, in rare instances for wet ingredients, but not dry. If I have a pile of three rocks here and a pile of three rocks there, it's six rocks whether I put them in the same pile or not. 

[Bruce Pearson]

Make two separate batches and then just mix them together lol

[tony b]

38 minutes ago, Bruce Pearson said:

Make two separate batches and then just mix them together lol

Genius!

[Aussie Ora]

Dry rubs should not matter at all give it a shot then you will know for sure

Outback Kamado Bar and Grill

[Shuley]

.... I am confused about the question. Doubling the recipe, say if you were doubling the amount of meat you needed, to season would just mean doubling the rub. I may be misunderstanding the question.


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[Garvinque]

Thanks' for responding to question, maybe I'm overthinking this so I will just make two batches.

Garvin

[tinyfish]

Twice the meat and twice the rub. You don't have to add all the rub.