Another trick I've learned is to keep "Montreal Steak" rub on hand. It includes all the ingredients you'd have in most rubs, and it'll save you in a pinch! It goes on
everythingAlternatively, double your proportions for the rubs you make and put the excess in small mason jars. They'll stay fresh for at least a year. If you smoke large cuts of meat, you'll use it up long before then
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