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Rubs — Frequently Asked Questions
How long should a dry rub sit on meat before cooking?
Steaks and chicken: 40 minutes to 2 hours. Ribs and pork shoulder: 2 hours minimum, overnight ideally. Under 40 minutes, salt draws moisture to the surface without time to reabsorb — season right before cooking or give it the full window.
Do I need a binder like mustard or oil for a dry rub?
No. Binders don't add flavor after cooking — they just help the rub stick. Patting the meat dry and pressing the rub in works just as well.
What makes Casa Flake spices different from grocery-store brands?
Every blend is small-batch crafted from whole spices with no fillers, no anti-caking agents, and no artificial ingredients. Small batches mean the volatile oils that carry aroma and flavor haven't faded on a warehouse shelf.
How should I store my spices and blends?
Airtight, away from light and heat — a cupboard, not above the stove. Properly stored, our blends keep peak flavor for 12–18 months.
Do you offer free shipping?
Yes — US orders over $45 ship free. Under $45, standard shipping rates are calculated at checkout.
What is your return policy?
Because spices are consumable food products, all sales are final and we can't accept returns. If your order arrives damaged or incorrect, contact us right away and we'll make it right.
