Pork Loin w/ Memphis Rub

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barefooter

Fire Starter
Original poster
Nov 30, 2016
37
14
WI
3 .5 lbs Loin after over night sit with the rub on it. 1/2hr rest before the smoker
1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons kosher salt
2 teaspoons accent
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon of Cumin
Makes about 1/2 cup (so you will be saving some for next time)
Smoking with apple / cherry 50/50.Water pan with 50/50 beer / water.
After the 3 1/2 hrs in the smoker at 225° to IT145°
The Money Cut
After having the family over there was nothing left
So I did something right
 
Last edited:
Looks real good, I like the spice mix, I think I will try it out, Thx for posting it. Charlie
 
Hello Barefooter,

That looks fantastic. Sitting here with wifey watching UNC vs Duke game and recalled she has a loin in the fridge. Just told her to scrap plans for that thing, I am taking over. Thanks for the nudge!

Scott
 
Hello Barefooter,

That looks fantastic. Sitting here with wifey watching UNC vs Duke game and recalled she has a loin in the fridge. Just told her to scrap plans for that thing, I am taking over. Thanks for the nudge!

Scott

Any reason to start the smoker is a good one

Kevin
 
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