Spice rub question
I made a rub for chicken/pork about a month ago. I made a large batch figuring I'd keep it in the cabinet for another use. When I used it the other night, the chicken was soooo super salty. What happened? Does it get saltier over time? (It was coarse salt in it). It was perfect the original time. Is there anything I can do to the rest of it or do I have to dump it?