I had to try an indirect on my Weber...didn't take the opportunity yet and I've had it for about 4 months already...smoking is my where my main bag of tricks are hidden, so I guess that's my only excuse for not doing it sooner...
Anyway, I tossed together a couple simple out-of-the-box dry rubs for the ocassion as well, and since I have good success using this method, I thought it would be appropriate to share them for the novice outdoor cooks to ponder on...just to start the thought provoking process. I just grab a container that looks like it may be what I'm wanting, give the contents a sniff, and choose whether it fits my purpose at that particular moment or not.
The first is an Garlic & Herb blend...very simple and to the point:
1 Tbs Oregano
1 Tbs Sweet Basil flakes
2 tsp garlic powder
1 Tbs Sea Salt, fine granules
The reduced volume goes along with my reason for using this blend: I wanted a mildly flavorful rub with a relatively light application, allowing the pork loin and chargrilled flavors to walk on their own two feet, so to speak.
The second is a combination of the above, and some typical Bbq spices...hmm, maybe call it Sicilian Bbq? Naw, I wouldn't have a clue what goes into authentic Sicilian food...anyway, here it is:
1 Tbs Oregano flakes
1 Tbs Sweet Basil flakes
1 Tbs garlic powder
2 tsp ground black pepper
1 Tbs Spanish Paprika powder
2 tsp Chili powder
2 Tbs Kosher Salt
I started with a 9.5 lb loin, cut it in two, rinsed it off and did a cross-hatch score of the fat-cap. Laying fat-cap down I tilted on one edge and applied the rub, then the flat side, the next edge, and finally on to the fat cap, which I left laying up to self baste the loin while it cooked. The above handling method allows for the least amount of handling of the rubbed meat, so as to keep the rub intact/undisturbed. Less handling also means less time and less risk of contamination.
Here we go:
Garlic & Herb rubbed:
Bbq Herb rubbed:
Into the Weber kettle for a quick ride...I'm shooting for the 275-300* temp range just beneathe the grate to the left of this pic, at about center between the loins and the kettle. It took about 30 minutes to get temps up and stable after dropping the loins in and closing the lid...I have the loins positioned with the thin end towards the kettle for lower heat exposure, and the cut end (heaviest) towards the center of the grate.
I forgot to mention, I did use some mesquite lump for some smoke flavor along with Kingsford blue bag for firing the kettle.
1 hour in and time to rotate the loins...I lifted each one and rotated it 180* and placed it back where it was, only moving the thin end towards the outside of the kettle so as to keep it from cooking too fast.
I rotated the loins every 50-60 minutes as mentioned above until I decided they looked to be getting close to finish temps and stabbed a probe...one was 184*...oops...the other was 178*...crossed my fingers and grabbed a pan to pitch 'em onto and cover with foil for resting.
Charcoal Briquette orientation with the under-sides of the loins...a bit fuzzy on the focus due to smoke/heat waves:
Here we are, ready for a rest:
Garlic & Herb goes under the knife first:
I just LOVE this pic...starting to slice the "other" recipe for the "other" white meat:
I expected a drier loin with the temps these ran up to before I caught them...incidentally, I blame that on all of you SMF members!!! LOL!! Really, I was here on the forums when the temps went beyond my liking, but I didn't stab them until I actually did the and scrambled to get them off and foiled, so I guess it would be fair to share the blame with you....LOL!!!!!!!!!!!!!!!!!!!
They still were both very moist, tender, and the rubs were a nice twist from the ordinary. Heh, my wife used texting terminoligy to describe them tonight...TFG (translated: too efin good). I guess mine would be something along the lines of DFPL (translated: damn fine pork loin).
Thanks for checking out my first in-direct burn on my Weber kettle..been fun as always!