Take the 1 part tq to 1 part brown sugar and add 1/2 part powdered crab boil or old bay . Give the CB a bit of a kick!
Bought 2 whole loins yesterday for $1.39 lb for my next batch
Will do 1 w/ the cajun cure and 1 w/ the same cure but also the bourbon, butter, brown sugar, molasses glaze
I do equal parts TQ and sugar like mentioned above...then rub it with CBP ... I haven't found a loin around here in the last 2 months, and when I did it was close to 4 bucks a pound...I'll wait till grilling season is over before I do more CB
I use Mortons Sugar Cure per the directions adding any dry spices to that. Honey or maple I'll pour on after the dry cure is on. I cure in a plastic container with a snap on lid for 7 days then soak, rinse and taste. Usually once in enough for me, you might have to repeat to get the saltiness to your taste.
I've tried a number of different seasonings and always come back to using the TQ along with garlic powder, onion powder and black pepper. I use it in the curing rub and I add more of the onion powder, garlic and CBP when I smoke it. If I want it to taste sweet I just add some maple syrup to it when I eat it.