Bill Martin’s "awesome Pork Loin Rub"

No one whose senses have been exercised to know good or evil can but grieve over the sight of zealous souls seeking to be filled with the Holy Spirit while they are living in a state of moral carelessness and borderline sin. Whoever would be indwelt by the Spirit must judge his life for any hidden iniquities. He must expel from his heart everything that is out of accord with the character of God as revealed by the Holy Scriptures… There can be no tolerance of evil, no laughing off the things that God hates (D.J. Fant).

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CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1	c	Brown Sugar
1/8	c	Salt, up to 1/4
1/8	c	Black pepper and cherry
		pepper
1	oz	Chile powder
1	oz	Sage or poultry seasoning
1	t	Cinnamon, secret
		ingredient

INSTRUCTIONS

Put it on the pit at 275 for just over 2hours, using oak, apple and a
little mesquite. This was my first time to use the Polder therm. and
it was great. When the loin reached 135 degrees, I brushed on some
Jack Daniel's Grill Glaze I'd made, then waited for it to reach 145.
Took it off and let it sit before carving. Nice smoke ring. Juicy and
tender. Good smoky flavor, although (as usual) a bit too subtle for  my
tastes.  Posted to bbq-digest by Gecrain@aol.com on Nov 17, 1998,
converted by  MM_Buster v2.0l.

A Message from our Provider:

“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 918 Calories From Fat: 34 Total Fat: 4.1g Cholesterol: 0mg Sodium: 14673.4mg Potassium: 859mg Carbohydrates: 230.4g Fiber: 10.1g Sugar: 215.5g Protein: 4.2g