Based on a question in another thread, I winged a recipe for a Mexican mole-inspired dry rub. I wanted to smoke a pork loin today, so I figured that I would give it a test drive...
Note: the rub does not include any salt or pepper - I put that on the meat directly so that I can control the levels independently of the how much rub I decide to use...
Rub ingredients:
1 tablespoon - brown sugar
1 tablespoon - cocoa powder
1 tablespoon - ancho chili powder
1 tablespoon - smoked paprika
2 teaspoons - cumin
2 teaspoons - cinnamon
1 teaspoon - dried Mediterranean oregano (Mexican would be preferred, but I didn't have any)
1 teaspoon - chipotle chili powder
The cocoa and cinnamon are key ingredients, along with the ancho chili and cumin. A quick pinch taste confirmed that this was a pretty good blend!
Note: Mexican oregano is actually a different species than Mediterranean oregano, but they have a fairly similar taste profile. I probably should've mixed in some coriander and basil to better approximate the Mexican oregano.
I scored the fat cap and silver skin. I liberally applied coarse sea salt and freshly ground pepper, and then put on a thick layer of rub. (No mustard or similar binders - I've never seen a need for that.)
I set the temperature of my Bradley Electric at 240 and fired up the AMNPS with cherry. I will smoke it for four hours or until it reaches 135. Depending on the timing, I may sous vide it to hold it at 135 for 30 minutes just to thoroughly pasteurize it.
Just going into the smoker:
I get to try out my brand new ThermoPro TP20 as well...
Note: the rub does not include any salt or pepper - I put that on the meat directly so that I can control the levels independently of the how much rub I decide to use...
Rub ingredients:
1 tablespoon - brown sugar
1 tablespoon - cocoa powder
1 tablespoon - ancho chili powder
1 tablespoon - smoked paprika
2 teaspoons - cumin
2 teaspoons - cinnamon
1 teaspoon - dried Mediterranean oregano (Mexican would be preferred, but I didn't have any)
1 teaspoon - chipotle chili powder
The cocoa and cinnamon are key ingredients, along with the ancho chili and cumin. A quick pinch taste confirmed that this was a pretty good blend!
Note: Mexican oregano is actually a different species than Mediterranean oregano, but they have a fairly similar taste profile. I probably should've mixed in some coriander and basil to better approximate the Mexican oregano.
I scored the fat cap and silver skin. I liberally applied coarse sea salt and freshly ground pepper, and then put on a thick layer of rub. (No mustard or similar binders - I've never seen a need for that.)
I set the temperature of my Bradley Electric at 240 and fired up the AMNPS with cherry. I will smoke it for four hours or until it reaches 135. Depending on the timing, I may sous vide it to hold it at 135 for 30 minutes just to thoroughly pasteurize it.
Just going into the smoker:
I get to try out my brand new ThermoPro TP20 as well...
