- Nov 7, 2018
- 845
- 2,698
Had a package of pork tenderloins I wanted to cook up. So took them out to finish defrosting while we made a trip Walmart. While I was there, wanted to try a little something different for seasoning. In the grill section they carry Cuisinart spice blends and rubs. Saw a blend of molassas and bourbon, hmmm that sounds good.
Got home, gave the two tenderloins a good rub of said new blend while the MES was warming up. Got it up to 225, threw in some apple chips and bourbon barrel char and with an extra dash of the rub, the loins were in the smoker.
2-2.5 hrs later, with and internal temp of about 159-160, I pulled them from their smokey bed to sit and rest a spell.
Gave it all a good slicing, roasted up some taters and made some green beans and dinner was on. The rub was not bad, bit of sweetness with a hit of bourbon and molassas in each bite.
Sorry only one pict as I was working on other projects around the house but here it is for a bit of pork eye candy.
Got home, gave the two tenderloins a good rub of said new blend while the MES was warming up. Got it up to 225, threw in some apple chips and bourbon barrel char and with an extra dash of the rub, the loins were in the smoker.
2-2.5 hrs later, with and internal temp of about 159-160, I pulled them from their smokey bed to sit and rest a spell.
Gave it all a good slicing, roasted up some taters and made some green beans and dinner was on. The rub was not bad, bit of sweetness with a hit of bourbon and molassas in each bite.
Sorry only one pict as I was working on other projects around the house but here it is for a bit of pork eye candy.
