While it's optional in this recipe, it does add more depth of flavor to the rub. Set aside. These are back loin ribs, not spare ribs. You will end up with a wet paste to slather on the pork loin. Cooking time will vary depending on the weight of the pork loin you use. This is to make sure your rub adheres to the pork. Disclaimer and Disclosure, While I know most of us aren’t having large gatherings at the moment, this is a perfect recipe for a family barbecue in the backyard. Yet, it’s smoky from the addition of Smoked Paprika. Place the meat, fat cap side up, on a cutting board and score. Place the meat, fat cap side up, on a cutting board and score. Place the rubbed pork loin into a bowl with a lid. JavaScript seems to be disabled in your browser. I prefer to use coconut palm sugar in my recipes, but if you don’t have it, substitute turbinado sugar or brown sugar. I like Trader Joe's Mushroom Company Multipurpose Umami Seasoning, but you can use any umami seasoning you have on hand. Set aside. They are not as small as the ones served in some restaurants and are very meaty. https://mrecipes.com/smoker/pork/pork-chops-brined-dry-rubbed Version 3: Olive Oil and Herbs . Bring on the brine and make an easy Smoked Pork Loin with Spice Rub Relax. There are a handful of variables that affect cooking time for a pork loin, including what type of smoker you are using, the consistency of the temperature in your smoker, and how thick the pork loin is. Drizzle a TBS or two of olive oil onto the pork loin and use a brush or your hands to rub it onto all sides of the meat. Flip the bag over every day or so to make sure all sides are treated evenly through the curing process. So you only need to follow a few directions and you will be soon enjoying this fabulous Traeger Pork Loin! https://www.thespruceeats.com/top-pulled-pork-rub-recipes-335785 In the several years since I first posted this, I've been playing with balancing the Cayenne against a good quality Hungarian HOT Paprika and dried ground Thai hot chilies. Whisk it together in a saucepan and place it over medium heat on your stovetop. For the best experience on our site, be sure to turn on Javascript in your browser. Pork Rub. How to Smoke a Pork Loin. I use a rub and the 3-3-1 method with a texas … Having a Char-Broil account allows you to track orders, register your products, provide reviews, and receive updates on products. For a Whole30 approved version of this recipe, simply omit the sugar. Sprinkle rub over loin, make sure the entire surface is covered. A thick layer of spice rub will not only give great taste, but also add a coat of crunchy texture to the outside of the smoked pork. I like to pull mine at 140ºF since the loin will continue to cook as it rests. Pat the pork loin rub over the entire surface of the meat (if some of the rub gets into the crevices and the sears it will be even tastier). However, I actually like pork loin with a little bit of fat. Prepare the wet rub by mixing the olive oil with the sugar and seasonings. You want a lot of flavor for the meat, and a nice crust to develop during smoking. Cook for 20 minutes, then lower temperature to 225 and cook for 2 … Recipe by Chief Jack. You will end up with a wet paste to slather on the pork loin. How To Make The Best Smoked Pork Loin . 12 Tips and Tricks on Smoking a Pork Loin. Once the pork reaches temp, carefully remove from the grill to a cutting board. I am going to triple this and save it for future uses. Turn the cutting board slightly, and repeat the process. Let’s start with the meat. I smoked the shoulder for 4 hours at 250 degrees, then double wrapped it in foil with crushed pineapple top & bottom. Rub liberally on pork loin before smoking. Like I promised this one is EASY! A thick layer of spice rub will not only give great taste, but also add a coat of crunchy texture to the outside of the smoked pork. A few minutes before you are ready to smoke the meat, take the pork loin out of the fridge and place it on a … Remove the sauce from the heat and spoon a small amount over top of the meat. A two pound loin will provide about four generous servings. Let the pork loin sit in the brine refrigerated for 6-12 hours. Rub the surface of the loin with oil. Place the pork loin in a large ziplock bag and add brine. How Long to Smoke a Pork Loin. It doesn’t over power to let the meat's … Cooking time will vary depending on the weight of the pork loin you use. Once the pork comes to temp, carefully remove it from the grill to a cutting board. While the smoker is preheating, remove the pork loin from the refrigerator, and place on the counter. You want to pull the loin at 140-145ºF. Plus, it’s only 7 ingredients — and bonus, you probably have these all on-hand at home already. 2 1/2 pound pork tenderloin; Directions: Combine spices in a small bowl, rub mixture evenly on pork loin making sure it is coated well. Next, rub the spice mixture into the meat. I love this rub as it made the pork loin very juicy and tender. Thanks for stopping by, and as always, if you try a recipe and love it, please rate it and leave a review. This is a great rub we love to use because it is so versatile. We used it on a pork loin that we smoked in our pellet grill! I BBQ’d a second pork loin and removed cumin and added ground mustard (1 1\2tsp) did another dry rub for about 3 hours..awesome. 1 Rub. Smoked pork loin is relatively easy to prepare and only takes a couple of hours to cook. Heat your grill to 450 degrees, place pork loin in the center of the grill. The smoking process will leave them a bit pink in the middle, but that is normal. There are no products matching your search. Our Very Own Barbecue Pork Rub. Smoke the pork loin at 225 degrees until the internal temperature hits 140 degrees. Smoking food is easy. Your email address will not be published. Steps to smoke a pork loin. If you have the skin on, score it first before you put on the rub or ask your butcher to do it for you. Once the grill is preheated, place the pork loin directly on the grate, and allow to smoke for approximately two hours. It is made up of ingredients that you will probably have sitting in your pantry already, which makes it a great option if you are wanting to save some dollars, or if you forgot to grab a rub last time you went shopping. By kathya5084. You should end up with a diamond pattern across the top of the fat cap. Tent the pork loin, and let it rest for about 20 minutes before slicing and serving. It works great for pork ribs or butt, and is also delicious on chicken. I use an electric smoker and add applewood chips. Loins are roast sizes and it is perfect for smoking. Tent the pork loin, and let it rest for about 20 minutes before slicing across the grain and serving. Prepare the wet rub by mixing the olive oil with the sugar and seasonings. « Mango Colada Recipe (Cocktail or Mocktail). I had not tried cumin on pork before so I made your rub (minus pepper.. alergic) and BBQ’d a pork loin… awesome. This incredible pork rub… is the perfect amount of savory and sweet; doesn’t require you to run to the store and buy a bunch of spices you’ll never use again; is 100% is our favorite pork rub for ALL cuts of pork. Trim excess fat from pork loin; Apply the dry rub and allow it to sit at room temperature for half hour. If you want the pork to be pulled for sandwiches, you can smoke it for 5 hours until it reaches an internal temperature of between 195 to 200°F. You can trim the fat off if you want. Prepare the wet rub by mixing the olive oil with the sugar and seasonings. Make sure to rub into and slices in the meat. Place the pork loin directly onto the grates of the smoker and smoke for roughly half an hour per pound (in this case, 2.5 hours), or until the internal temperature of the pork reaches 145 degrees Fahrenheit when tested with a meat probe. To do this, simply run your knife diagonally through the fat cap in approximately 3/4-inch slices. Begin checking the internal temperature at about 1 1/2 hours. not spicy just right. Pork loin is a relatively lean cut of meat compared to other proteins. Get recipes, cooking tips and tricks and promotional offers delivered to your inbox each week. Yes, use it all. You will end up with a wet paste to slather on the pork loin. Put the bowl with the pork loin into the fridge for about 4-6 hours or overnight is even better. This Sweet Pork Dry Rub is balanced with dark brown sugar for that extra kiss of molasses, and is tempered with garlic, onion, chili and cayenne powders. While the smoker is preheating, remove the pork loin from the refrigerator, and place on the counter. Using a smoked pork loin rub can be a great help for adding flavor to pork. This Dry Rub Recipe is perfect for any type of pork! To do this, simply run your knife diagonally through the fat cap in approximately 3/4-inch slices. Mix the cure ingredients evenly, and rub over all surfaces of the pork loin. Smoking a pork loin can take anywhere from 2 to 3 hours to fully cook. Seal and refrigerate. It has more meat so it serves well for big gatherings. It is delicious when smoked with a sweet and savory dry rub. While the smoker is preheating, remove the pork loin from the refrigerator, and place on the counter. The Cayenne bites the front of the tongue, the Hungarian warms the middle and the Thai glows down the throat. Place the meat in a seal-able bag Scoop any cure that did not adhere to the meat into the bag. Here's the easiest and best way of smoking a boneless pork loin and the recipe for the most amazing smoked pork tenderloin rub too! If you’re only feeding two people (like me), you’ll have leftovers to make bbq pork sandwiches, I don’t know about you, but I have a few favorite side dishes that I love to serve with backyard barbecue. The loin sliced so nicely and each fairly crunchy and flavorful slice had the rub taste. Please enter your email address below. Once the grill is preheated, place the pork loin directly on the grate, and allow to smoke for approximately two hours. Preheat the smoker to “smoke”—about 180ºF. It’s perfectly sweet from the brown sugar and white sugar with a punch of flavor from the garlic, chili and cumin. Using a smoked pork loin rub can be a great help for adding flavor to pork. Preparing to smoke a pork shoulder, I injected the shoulder with 14 oz of vegetable broth and a tablespoon of Old Bay seasoning, then generously covered the shoulder with the dry rub. No need for sauce on this meat because the rub and smoker do all the work for you to create the most flavorful slices of pork … You want to pull the loin at 140-145ºF. Smoked pork loin is like the culinary equivalent of a smoking hot guitar solo. First up is my. (See the National Pork Board’s recommendations for. I then placed the shoulder in a plastic bag and left it in the refrigerator overnight. teaspoon dried oregano or Italian seasoning, Grilled Pork Chops with Maple-Bourbon Glaze. … Depending on the pork loin you buy, you might have some fat on the meat. Step 3: Apply your sauce. Preheat the pellet grill to 220 degrees. For my marinade, I used apple juice, honey, brown sugar, oregano, black pepper, and Traeger’s chicken and pork rub. You will receive a link to reset your password. https://bushcooking.com/recipes/double-brine-smoked-pork-loin We used a two pound loin, and it smoked about two hours. The Best Dry Rub for Pork. Do this for 10-14 days. Mushroom and Company Mulitpurpose Umami Seasoning. https://www.myketokitchen.com/keto-recipes/keto-bbq-dry-rub Remove loin from brine and pat dry. Smoked Pork Loin Back Ribs. Facebook Pinterest Print Email. I like to pull mine at 140ºF since the loin will continue to cook as it rests. Set aside. Def. For the best experience on our site, be sure to turn on Javascript in your browser. Spoon 2-3 TBS of minced garlic onto the top of the pork loin and massage the rub, oil and garlic together to create a nice paste all over the pork loin. Pork loin is a relatively lean cut of meat compared to other proteins. 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