This was a test run of the pork loin I am doing for a large party for work. I would have brined it, but ran short on preparation time, so I just seasoned it up and cooked it. The rub I used for this one, was very similar to the BBQ Chicken I did a test run on a while back ago. I ended up leaving this one on the grill a little too long, but was still very flavorful, but a bit dry (how I wished I did the brine). I used an 8 1/2 lb pork loin from Sam's Club, a rub, and a North Carolina BBQ Sauce I found at the store.
To get this ready, split the loin in half with a knife (optional, depends how big your grill is), rub with Dijon Mustard (may skip this part for the party), apply rub and let rest in the refrigerator for at least 2 hours. Prepare the grill for indirect heat and place the pork loin on the grill, fat side down. I used a little bit of cherry wood chips with the pork loin. When the temperature reaches about 125 degrees, flip the loin and place the BBQ sauce on the top. When the temperature reaches about 140 degrees, flip the loin and place BBQ sauce on the other side and let cook till the internal temperature reaches about 150-155. Let the pork loin rest, or if it is done early, double wrap in heavy duty aluminum foil, then a towel, and place in a cooler. Slice the tenderloin and enjoy.
Rub Ingredients:
- 2 T peppercorns, finely ground
- 1 T sugar
- 1 T brown sugar
- 1 T kosher salt
- 2 t Cayenne Pepper
- 2 T chili powder (dropping this down to a 1/2 T in the future)
- 1 T ground cumin
- 2 T granulated garlic
- 4 T sweet paprika
- 2 T brown mustard seed, finely ground (dropping down to 1 T in the future)
- 1 T celery salt
Mix all the rub ingredients together in a bowl and place in an air tight container until ready to use.