vanilla rub

Discussion in 'Sauces, Rubs & Marinades' started by soafung, Aug 20, 2009.

  1. soafung

    soafung StickBurners

    i really wanna try a vanilla rub on a pork loin. all i have that i know will be ok is like vanilla extract powder, cherry kool-aid, parsley, rosemary, thyme, kosher salt. don't really have amounts yet, because i'm working out the flavor. wold like to add alittle spice, but don't know with what.

    the loin will be brined (like i do my pork butts) 24 hours before smoke in distlled water + pickeling salt + molassase. then honey dijon mustard will be rubbed on as a "glue" for the rub.

    wood will be texas pecan.

    any help with other ingredients would be welcomed.

  2. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    wow...good luck with that. I will be very curious how it turns out. I really can't think of anything to help out in the pondery
  3. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    given the ingredients you listed, I'm thinking the spice would definitely be cayenne...Just a thought. It does sound interesting, and I will be curious how it turns out. There have been several Cherry Kool-Aid smokes here that turned out good.
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    You might try some Ground Chipotle Pepper,,,
  5. jdt

    jdt Smoking Fanatic SMF Premier Member

    I had some vanilla powder I used to use in different silly chick drinks but never put it in a rub however.
  6. For the spice, you could add some Tobasco chipoltle pepper sauce to your honey-mustard "glue"
  7. soafung

    soafung StickBurners

    ok. i worked something up, but i'm not gonna post it till the smoke tomorrow. if it is good i'll let you guys know measurements for your own trials.

    however in the mean time i will post the ingredients.

    dark brown sugar, rosemary, thyme, vanilla powder, kosher salt, whole black pepper corns (ground in coffee grinder, gives more heat than "table black pepper), coffee. this is if not placed in brine prior to rub.

    if using brine (distilled water, rice wine vinegar, pickling salt, molasses) remove salt.

    i'll let you guys know which method is better. i'm doing both tomorrow evening. after i figure it out i'll add the measurements. if it fails, then i will not update this thread.
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    You've got a heck of a lot of flavors involved in that upcoming smoke, we really want to know how it comes out. Good luck my friend.
  9. soafung

    soafung StickBurners

    ok. so the smoke on saturday turn out GREAT! the tests i ran friday night were very helpful. the brine did not work. it put to much salt flavor in the meat. the rub was tweeked and is as follows.

    1/2 cup brown sugar
    1 tablespoon rosemary
    1 tablespoon thyme
    1tablespoon kosher salt
    1 & 1/2 tablespoon whole blcak pepper corns (processed in coffee grinder)
    3/4 teaspoon vanilla powder
    1/4 teaspoon ground coffee (folger's original)

    smoke method was the 3-2-1 (used pecan wood)

    2 - 5 LBS pork loins

    stayed @ 230 degrees in smoker
    after 3 hours loin was @ 130 and wrapped in foil (flipped after reached 100 and added water pan)
    upped smoker to 250
    after 2 hours loin was @ 140 (plateaued after 4 hours, so all was good here)
    dropped smoker to 200
    after 1/2 hour (after foil wrap) was @ 145, flipped and after last 1/2 hour was @ 150

    pulled, wraped, and put into cooler @ 150 degrees
    let sit in cooler for 1 & 1/2 hour
    temp after cooler and before cutting was @ 142

    it was extremly tender and was very moist. (drank Paulaner Oktoberfest-Marzen, it was a vey good match)

    if you try it and like it, or make any tweeks...POST IT!

    good smokin' fellas [​IMG]

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