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Doing a smoked stuffed pork loin today - Rub or not?

post #1 of 6
Thread Starter 

I am looking for advise on rub or not to rub. If so what would you use? Starting with around a 4 pounder. Going to to roll it with simple things since the kids are really picky. Probably just bacon, mushrooms, and cheese. I have not done any loins before so how long for this size? My smoker holds temps nice around 230. I was planning on laying some bacon strips on top also. Using apple wood for smoke. Q-view to follow later today.

post #2 of 6

Personally I would definitely put some type of rub or seasoning on the loin. We love stuffed loins and I will usually put what ever rub I have lying around on it but if I don't have anything I will go simple, salt, pepper, garlic & onion powder, maybe some rosemary and anything else you may like. Run it at 230 until your probe says its done and it will be great.

post #3 of 6

I apply rub to the stuffing side before loading it w/ stuffing and then after rolling it up and tying.

hit it rub kinda heavy b4 wrapping of bacon (if using bacon).

 

post #4 of 6
Thread Starter 

Thanks guys. Going with some rub.

post #5 of 6

We always use just a basic SPOG rub under the bacon wrap.

post #6 of 6
Quote:
Originally Posted by rbranstner View Post

Personally I would definitely put some type of rub or seasoning on the loin. We love stuffed loins and I will usually put what ever rub I have lying around on it but if I don't have anything I will go simple, salt, pepper, garlic & onion powder, maybe some rosemary and anything else you may like. Run it at 230 until your probe says its done and it will be great.


Ross made it easy for me---I wouldn't change a word he said on this one.

 

Bear

 

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