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Pork loin-how much rub?

post #1 of 6
Thread Starter 
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?

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.

post #2 of 6

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...

post #3 of 6

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


post #4 of 6
Thread Starter 
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.
post #5 of 6

Lots and Lots





Try Brining for 48 hours, see if that helps.

post #6 of 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.


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