• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

kitchen sink rub for pork loin

rocswx

Fire Starter
37
10
Joined Dec 7, 2013
Imsmoking a pork loin today. I made up s rub that igonna call my "kitchen sink rub" we'll see how it turns out.

1/2 cup brown sugar
1/4 cup kosher salt
1/4 cup paprika
2 tbs garlic powder
2 tbs black pepper
1 tbs cinnamon
1 tsp cayenne
1 tsp cumin
2 tbs onion powder
2 tbs chilli powder
2 tsp oregano
2 tsp celery seed

It smells great!! Going to warm it up @ 185 for the 1st hour then jump up to 250 till it gets to about 155 internal. I usually cook my pork to 170 in the oven but from what I've been reading I guess you only need to take it to 145-150? I'm going to try it. Pics to come.
 

rocswx

Fire Starter
37
10
Joined Dec 7, 2013
Oh ya, I forgot to say that the loin weighs 4-1/2 lbs. And I'm smoking it with cherry chips. I've taken a lot of tips from reading on this site. I love smoking meats.com!! I've smoked some in the past but, since I've joined here I've taken it up a few notches.
 

hillbillyrkstr

Master of the Pit
OTBS Member
Group Lead
2,518
640
Joined Jun 11, 2013
How'd it turn out? I smoked some bacon wrapped, pork tenderloin a few months back that turned out great!
 

rocswx

Fire Starter
37
10
Joined Dec 7, 2013
It was good. I think ill delete the cinnamon & cut the paprika in half but overall good. I smoked it to almost 160 degrees. It was on the virge of starting to get dry. Think ill pull it out around 150-155 next time. I did wrap it in foil & a towel and let it rest in a cooler for an hr when done smoking. That helped it stay moist. My son went back for 3rds!! So like I said, it was good.
 

heyer5

Meat Mopper
230
15
Joined May 4, 2011
Pull it around 143-148, wrap, and let rest!  Pork needs an IT of 145 to be considered "cooked" these days.  Pulling at any time in the 140's and allowing for a resting period will result in the juiciest, best tasing, most amazing piece of pork you've ever eaten.
 

tony111

Smoke Blower
101
48
Joined Nov 7, 2007
Looks good...sounds like the son likes smoked loin. I have a few in the freezer and this makes me want to get to smoke'n one. The inside of your MES is a lot more photogenic than mine. Again nice job !
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.