Okay, I picked up an MES30 and I plan on doing some quick smokes using pork tenderloin...I know tenderloin is probably better on a grill due to the short cooking time needed but I hate to nasty up my nice stokes grill.
in the past I've smoked these in my brinkman charcol using this dry rub recipe below
2 teaspoons granulated sugar
2 teaspoons paprika
1 1/2 teaspoons onion salt
1 1/2 teaspoons garlic salt
1 teaspoon ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
I usually rub the pork down with some olive oil and brown sugar then use my dry rub mix on it, I've thought about putting it in a ziplock bag and tossing some jack daniels tennesee honey in along with it for a few hours then smoke it?
The spousal unit and kiddo didn't care for the after burners that kicked in from the dry rub, I think if I cut back on anything that its going to taste like somethings missing, Should I try adding cinnamon to help counter? or experiment with a different rub.
in the past I've smoked these in my brinkman charcol using this dry rub recipe below
2 teaspoons granulated sugar
2 teaspoons paprika
1 1/2 teaspoons onion salt
1 1/2 teaspoons garlic salt
1 teaspoon ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
I usually rub the pork down with some olive oil and brown sugar then use my dry rub mix on it, I've thought about putting it in a ziplock bag and tossing some jack daniels tennesee honey in along with it for a few hours then smoke it?
The spousal unit and kiddo didn't care for the after burners that kicked in from the dry rub, I think if I cut back on anything that its going to taste like somethings missing, Should I try adding cinnamon to help counter? or experiment with a different rub.
