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Converting a BBQ sauce to a dry rub

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Molecular Gastronomy Recipes, Tips and Techniques › Molecular Gastronomy Forum › Techniques › The Science › Converting a BBQ sauce to a dry rub

This topic contains 1 reply, has 2 voices, and was last updated by  Quantum Chef 8 years, 4 months ago.

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  • December 3, 2015 at 7:14 am #11739

    Don
    Participant

    I want to turn my BBQ sauce into a dry rub/powder. whichs product would I use and what would the shelf life be?

    December 17, 2015 at 8:36 pm #11773

    Quantum Chef
    Keymaster

    Not exactly. But you could try adding some hydro-colloid, dehydrating it and powdering it. May work but will not be effective for large quantities.

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