Ever open your favorite BBQ rub only to find it clumpy or stuck together? That’s called caking, and it happens when moisture sneaks into your seasoning. Even a little humidity can cause the salts and sugars in your rubs to bind — not great when you’re trying to shake it onto ribs or brisket. Here are 5 tips to keep your rubs free-flowing and competition-ready: 1. Seal it tight: Always make sure the lid is completely sealed after each use. Even a tiny gap can let moisture in. 2. Avoid heat and steam: Don’t open or store your rubs near steam, your smoker, or the stove — condensation will form fast. 3. Use a plastic wrap barrier: Before screwing the lid back on, place a piece of plastic wrap under the cap for an extra moisture seal. 4. Store in a cool, dry spot: Keep rubs out of direct sunlight and away from your prep area where humidity builds up. 5. Shake it before you use it: If your rub sits for a while, give it a quick shake to redistribute ingredients evenly. Keep those bottles fresh, your rubs ready to roll, and your BBQ tasting just the way Big Poppa intended.