My first batch of Jeffs RUB was layered heavy on a stuffed pork tenderloin. Loin was stuffed with peach preserves and two tablespoons of rub. Wrapped loin with the bacon weave, tied up with butchers twine and smothered it with the
KING of rubs (Jeffs Rub). Fired up the Brinkman charcoal smoker with some Kingfords charcoal. Put some apple wood chips in water to soak for 30 minutes. Coals got white hot and the chips were added, meat was added and the Smoke ring started.
Smoked the loin until internal temp was 165* F. Enjoyed by all three of us, even my wife who should be a vegeterian for no more meat than she eats. I only regret not cooking two.
KING of rubs (Jeffs Rub). Fired up the Brinkman charcoal smoker with some Kingfords charcoal. Put some apple wood chips in water to soak for 30 minutes. Coals got white hot and the chips were added, meat was added and the Smoke ring started.
Smoked the loin until internal temp was 165* F. Enjoyed by all three of us, even my wife who should be a vegeterian for no more meat than she eats. I only regret not cooking two.
