Grilled two pork tenderloins for dinner using Wolfe Rub Citrus Blend and Dizzy Pig Shakin' the Tree Dry Rub. Both tenderloins had been marinating for 5 hours in OJ, apple juice, worsty sauce, dijon mustard, peanut oil, cider vinegard, Wolfe Rub Citrus, granulated garlic and lemon pepper.
The tenderloin with the toothpick is the Wolfe Rub.
Rubbed and ready for the grill.
Putting a nice sear on them.
Nicely seared, moved to indirect heat.
Pulled at 145º and rested for 15 minutes, sliced and ready for dinner.
The tenderloins turned out great, very tender and with great flavor.
The Wolfe Rub Citrus Blend has got some spice to it and a hint of sweet. I would like to see more citrus and herb flavor from the rub and less heat. It's not overly spicy but IMHO for a citrus blend rub it really should have some citrus flavor.
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle