Bill Martin’s "awesome Pork Loin Rub"
| 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