"It depends a little exactly what you put into it, but a dry rub made from ground spices should last up to a year when stored correctly. Spices don't tend to go bad in the traditional sense but do lose their flavor over time. However, if you do see any signs of mold or an unpleasant smell, it's a sign that something in the mix has spoiled and needs to be thrown out."
"The key to extending the life of homemade dry rub is first about using freshly ground spices. If you're using a jar of cumin powder that's already spent six months in your pantry, your dry rub is already halfway to going stale. The best-case scenario is to buy whole spices, which have a longer shelf life, and grind them yourself. Otherwise, consider buying new packages of spices for your batch preparation and look for those with the longest expiry date."
Homemade dry rubs made from ground spices can retain usable flavor for up to a year when stored properly. Spices generally do not spoil like perishable foods but gradually lose potency over time. Visible mold or an unpleasant odor indicates spoilage and the rub should be discarded. Clumping typically signals moisture absorption and does not automatically mean the rub is stale if clumps can be broken apart and no mold is present. Using freshly ground or whole spices, buying recently packaged spices, and storing the rub away from oxygen, moisture, heat, and sunlight will extend its shelf life.
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