BBQ rub anti-caking agent

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Hi Bill,

I enjoy making my favorite bbq sesonngs and sending them out at Christmas time to family and freinds, but I noticed if my own stash desent get used right away it seems to cake and get clumps, I have read different blogs on this problem and have got some good ideas to help me with this problem but I’m still not sure what to use or where to get an anti caking agent, can you give me any advice with this issue?.

Thanks, Chris

How to cook beef ribs

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Thanks Bill.  I really enjoy your site and all the good info.  Your competition book is great.

I have a question.  Here in Texas we love our beef.  Have you tried smoking beef ribs.  I tried once and they were fine but looking to perfect the results.  I slow smoked them on my BGE using the Maverick temps and timers I picked up from you over the years.  I smoked them at a slow 250 and put a temp prob in between the ribs shooting from a 190 degree internal before taking them of the egg to sit for awhile.  I have a group of guys coming over later this year and want to treat most to something a little different.  As always, still wanting to improve.

Thanks. Ron

BBQ Catering

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Bill
First let me thank you for all the information I have gotten from you, when I first started your book was the one that I purchased and it has become my bible. Second I have started a catering/concession business doing smoked meats and it is doing really well, my question is that I now have people coming to me and asking if they bring the meat to me would I smoke it for them, usually it is people that don’t smoke and have a brisket, fish (usually salmon), or something of that nature and have tried mine and like it, do you or know of others that do this and if so do you/they charge for it and what it the price ranges. Thanks for all the help.
Bob