trippleaaa
Newbie
So, I've tried smoking a pork loin twice. Both times, the smoking was superb but the flavor of the rub was awful or subpar. I need a new rub recipe. Nothing that is Applewood based and nothing sweet. Thank you!
-
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.
Smoked Pork Loin
- Thread starter trippleaaa
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
four20
Smoking Fanatic
Mop with a mix of 1/4 cup molasses to 1/4 cup rice wine vinegar and 1/4 cup soy sauce. but in a pan. All the while basting with the drippings.
With loin I start with a box temp of 375f and after hitting an IT of 110f I take the smoker back to 225f. This for me is generally 1 hour. Now loin 175F IT is my point. Allowed to rest to an IT of 140f. Generally sliced very thin served on rice and steamed vegetables.
No rub other than a lightly course sea salt and course black pepper. Ohh I also love a hard sear on all sides before I smoke loin.
With loin I start with a box temp of 375f and after hitting an IT of 110f I take the smoker back to 225f. This for me is generally 1 hour. Now loin 175F IT is my point. Allowed to rest to an IT of 140f. Generally sliced very thin served on rice and steamed vegetables.
No rub other than a lightly course sea salt and course black pepper. Ohh I also love a hard sear on all sides before I smoke loin.
Last edited:
Try Jeff's rub.
Al
Al
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
