kitchen sink rub for pork loin

Discussion in 'Pork' started by rocswx, Feb 23, 2014.

  1. rocswx

    rocswx Fire Starter

    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.
  2. rocswx

    rocswx Fire Starter

    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!! I've smoked some in the past but, since I've joined here I've taken it up a few notches.
  3. rocswx

    rocswx Fire Starter

    Just put it in my MES 30"
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

  5. rocswx

    rocswx Fire Starter

    What is that icon mean? Jrod? I can barely see it on my phone.
  6. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    How'd it turn out? I smoked some bacon wrapped, pork tenderloin a few months back that turned out great!
  7. rocswx

    rocswx Fire Starter

    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.
  8. rocswx

    rocswx Fire Starter

  9. rocswx

    rocswx Fire Starter

  10. heyer5

    heyer5 Meat Mopper

    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.
    rocswx likes this.
  11. tony111

    tony111 Smoke Blower

    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 !

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