Rub #1 smelled musky/earthy. A little too much sweet and salt for me.
Rub #2 smelled unremarkable. I like the heat, but it may be too much for the average Joe. I think it would hold up well to a long cook (brisket).
Rub #3 also smelled unremarkable to me. Way to sweet for me though. Maybe 3 parts #2 and 1 part #3 would be a winner.
Overall, I'm bucking the trend and going with #2.
Test cook today or tomorrow, depending on the weather/honey do's etc.
BTW, I noticed that Kroger wants over $5 a pound for pork back-ribs that are jacked up with their flavor enhancing mystery chemical wash.
Pecan Rub Simple Taste Test
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Re: Pecan Rub Simple Taste Test
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Re: Pecan Rub Simple Taste Test
I'm gonna sound like most others.
#1 I wanted to like this one it was mild but that off taste! It tastes to me like stale smoke kind of a creosote edge to it.
#2 This could be my favorite great heat I mean great heat but just a bit much for most folks. I would use this but cut it with something I just love that slow build heat.
#3 The overall favorite but not spectacular in any way. I believe it wins by not overdoing anything.
#1 I wanted to like this one it was mild but that off taste! It tastes to me like stale smoke kind of a creosote edge to it.
#2 This could be my favorite great heat I mean great heat but just a bit much for most folks. I would use this but cut it with something I just love that slow build heat.
#3 The overall favorite but not spectacular in any way. I believe it wins by not overdoing anything.
tarde venientibus ossa....
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Re: Pecan Rub Simple Taste Test
Starting my test cook. Looking at the picture from right to left, #1, #2, #3
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Re: Pecan Rub Simple Taste Test
Looking good!
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Re: Pecan Rub Simple Taste Test
Well, the ribs are done, and I'm surprised at my findings. I actually liked #1 the best. It had a great sheen on the ribs, a pecan flavor which did not over power the taste of the pork, and if I wanted bite or another profile, it could go on top. #3 wasn't bad, but slightly over powered the pork, but not bad. #2 had the heat, which over powered the pork, and did not have the color of #1. Below are the last two pictures, and again, right to left- #1, #2, and #3.
Also, I only used some yellow mustard, and a few squirts of apple juice while cooking. Nothing else. The last hour I wrapped with red butcher paper, adding nothing.
Also, I only used some yellow mustard, and a few squirts of apple juice while cooking. Nothing else. The last hour I wrapped with red butcher paper, adding nothing.
Mark Crigler
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