And while on the topic of spicing and spices, it should be note that
most spices, no matter how well stored (temp, light, air, etc.) lose
their potency by large amounts after about 6 months. Some lose their
flavors, and some change flavors.

Granulated garlic will taste more like old cardboard, oregano will
smell more like old grass, and basil can just go away altogether.
Flavors start to change the minute you open the container.

I try to only buy what I will use in a few months. But in the case of
rub, it only makes sense to buy in bulk. So I buy in bulk, mix the
rubs, and then vacuum bag them. In the freezer with no air, they will
last a really long time. Plus, it's really convenient. Batches of
rub seem to disappear quickly around here on popcorn, chicken breasts,
and then used at the table as a substitute for S&P.

I read this in a magazine, and I surprised myself when I did it. I
buy bulk spices that I repackage as well as containers of different
spices. When I get them home, I date them with a felt tip pen. Then
I date them when I open them.

This lets me know exactly how long I have had them, as well as how
long I have had them open.

Here's another great experiment.

I would imagine that most here have their favorite rub or seasoning
sprinkle. Go to the store and buy fresh ingredients and make up a
batch of rub or sprinkle. Compare that to meat cooked and seasoned
with the old ingredients made made up into rub or sprinkle. What a
difference.

Robert