Help with pork loin

I smoked 2 loins yesterday. All I do is lay bacon strips on them so they will not get dry. I pulled them at about 148* IT. I should of put some type of rub on them.

I brine mine for 24 hrs and take to IT of 145-150... cooler for an hour.. (hot cooler..no ice).. while it's in the cooler I make this for it


Apple Cinnamon Sauce
Finely chop two large or three medium sweet apples (Fuji or Gala are great varieties for this) and place in a saucepan. Add one tablespoon sugar, one-half teaspoon each of cinnamon, paprika, salt and white pepper, and two tablespoons rice wine vinegar. Cover and bring to a boil over medium heat, then lower to a simmer. Cook gently until the apples are tender.

Slice the smoked pork loin and top with a spoonful of the sauce. (compliments of Smokercooking.com)