Happy Sunday!
Picked up a couple Pork Loin's today. Saving one to do a stuffed loin for Christmas. The other I decided to smoke up and try a couple different rub ideas.
Rub #1
Chile Lime
- Chili Powder
- Cumin
- Real Lime Crystals
- Salt
- Parsley
Rub #2
- Black Pepper
- Lemon Pepper
- Onion Powder
- Salt
I cut the loin in half and coated both with a light coating of Mayo to hold the rub and keep the meat moist.
Then on to the PBC with some chunks of Apple Wood. My PBC runs at about 310 the way I have it set.
Pulled the Loin at 145 IT.
Let it rest for 20 minutes.
The piece with Rub #2
Decent moisture and good flavor, I think I went a bit light on the rub.
The piece with the Chili Lime Rub:
My hands down favorite was the chili lime, but it was also on the better portion of the loin.
The Chili Lime worked very well with the apple wood and the flavor of the pork. I will be trying it again.
Thanks for lookin
Smoke ON!
- Jason
Picked up a couple Pork Loin's today. Saving one to do a stuffed loin for Christmas. The other I decided to smoke up and try a couple different rub ideas.
Rub #1
Chile Lime
- Chili Powder
- Cumin
- Real Lime Crystals
- Salt
- Parsley
Rub #2
- Black Pepper
- Lemon Pepper
- Onion Powder
- Salt
I cut the loin in half and coated both with a light coating of Mayo to hold the rub and keep the meat moist.
Then on to the PBC with some chunks of Apple Wood. My PBC runs at about 310 the way I have it set.
Pulled the Loin at 145 IT.
Let it rest for 20 minutes.
The piece with Rub #2
Decent moisture and good flavor, I think I went a bit light on the rub.
The piece with the Chili Lime Rub:
My hands down favorite was the chili lime, but it was also on the better portion of the loin.
The Chili Lime worked very well with the apple wood and the flavor of the pork. I will be trying it again.
Thanks for lookin
Smoke ON!
- Jason