Puff1
Chef Extraordinaire
Recieved my sample of Wolfe Rub Bold yesterday. I decided to try it before I leave Friday morning. I cooked a half pork loin & a 2 lb. chuck roast(all I had on hand). I used apple wood for the milder flavor and a few chunks of hickory for the kick.
A taste right out of the bottle seemed a little salty, but then sweet with a bit of heat.
The pork loin was the juiciest I have ever made, I left it unstuffed to get the full effect of the rub.
The bark (the thick bark) the rub made seemed to hold in the juices of the (notoriously dry) pork.
The chuck's flavor was totally different. It still had the spiceness but not as strong as the pork, alot more sweetness. I think it could have been the fact that I foiled the chuck and not the pork.
Anyways here's the pics.
In my honest opinion, I am amazed at the difference of the 2 types of meat! The rub formed an excellent bark & flavor. I hope someone tries this on ribs! Good stuff Wolfeman
I really liked it and I think you should stick with the recipe you have
A taste right out of the bottle seemed a little salty, but then sweet with a bit of heat.
The pork loin was the juiciest I have ever made, I left it unstuffed to get the full effect of the rub.
The bark (the thick bark) the rub made seemed to hold in the juices of the (notoriously dry) pork.
The chuck's flavor was totally different. It still had the spiceness but not as strong as the pork, alot more sweetness. I think it could have been the fact that I foiled the chuck and not the pork.
Anyways here's the pics.
In my honest opinion, I am amazed at the difference of the 2 types of meat! The rub formed an excellent bark & flavor. I hope someone tries this on ribs! Good stuff Wolfeman
I really liked it and I think you should stick with the recipe you have