Pork loin-how much rub?

caleb

Fire Starter

Original poster

Jun 2, 2013

34

10

Atlanta, GA

• Jun 5, 2013

• #1

First of all I love pork loin. I smoked on for the first time and it turned out okay. I need help with 1. Amount of rub and 2. Why did certain pieces taste almost like celery?

Below is a pic of right when I put it my MES. You can see the little amount of rub I applied. I'm just using a Kansas City BBQ rub. So what is a good amount for loin?

image.jpg

• caleb
• Jun 5, 2013

And below is the finished product. It was very good with the mesquite wood chips but certain pieces tasted almost like celery. I have done one since and used apple chips and same thing has happened with the funny taste every once an awhile. I only put chips in every hour or so while I'm smoking.

image.jpg

• caleb
• Jun 5, 2013

Sliced:

image.jpg

• caleb
• Jun 5, 2013

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Jun 5, 2013

• #2

A very lite wood is all I would use on Pork loin Like apple or peach. Do not know where the celery is coming from unless its in your rub..You may try rotating your meat a couple times during your smoke..The amount of rub is a personel thing...

 

kc5tpy

Master of the Pit

May 12, 2013

4,352

188

Newark on Trent, United Kingdom.

• Jun 6, 2013

• #3

Hello.  Roller pretty much got ya covered.  The celery taste has to be the rub.  Or those dreaded celery fairies! 

I do have 1 suggestion:  I don't use rubs.  I like the taste of the meat and smoke.  Why not try your next smoke with just salt and pepper ( red or black ).  Just my 2 cents.  Good luck.  Let us know how it turns out.  Good luck.  Keep Smokin!

Danny

 

caleb

Fire Starter

Original poster

Thread starter

Jun 2, 2013

34

10

Atlanta, GA

• Jun 6, 2013

• #4

I hear ya. When I said celery I knew it sounded funny but I didn't know how else to describe it. Thanks for the help on this. I will hold off on the rub completely next time.

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Jun 6, 2013

• #5

Lots and Lots

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• sqwib
• Jun 6, 2013

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• sqwib
• Jun 6, 2013

Try Brining for 48 hours, see if that helps.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jun 6, 2013

• #6

Take a look at the ingredients and see if it has celery seed or celery salt in it. my rub has some in it. if it does have it in it. then you know how to fix it. if it doesn't then i have no clue. I have only once been able to get to much rub on anything. brining will add moisture and flavor.

Happy smoken.

David