BBBQ PORK LOIN
YIELD: Serves 4-6
TIME: 1 1/2 – 2 hours, plus overnight seasoning
An extra B in BBQ? It can only mean one thing: extra, better BBQ. Featuring our BBBQ Rub, which does the majority of the heavy lifting in bringing sweet heat and crispy crunch to the surface of the pork, the most challenging part of preparing this recipe will be monitoring your beer intake while you spend a couple of hours at its side. Be sure to use either a smoker or a charcoal grill to prepare this recipe — gas grills will unfortunately not cut it here — and have fun trying out different types of wood to see which ones you like the most. That’s all part of the fun!
3 pound Pork Loin
3-4 tablespoons kosher salt
3/4 cup BBBQ Rub
1 bottle Your Favorite Barbecue Sauce
One day ahead, season the entire surface of the pork loin with kosher salt and press into the meat as if to stick it to the surface. Recover with butcher paper and let sit, refrigerated for 3-4 hours.
Using a paper towel, pat dry the surface of the pork, removing any excess moisture that has precipitated from salting. Rub entire surface of the pork loin with BBBQ Rub and, similar to the method with salting, press the seasoning into the surface of the meat. You may find you need more or less seasoning than the suggested3/4 cup; that’s totally fine, just use as much as you need to cover the surface of the meat, fat cap and all. Re-cover with butcher paper and let sit, refrigerated overnight.
The next day, prepare your charcoal grill or smoker: When the charcoal is hot and ready, dump it all onto one side of the grill instead of scattering it evenly; this creates a gradient of heat that allows you to control how quickly the meat will cook. We also threw 1 hardwood log on there to offer an additional smoky element; you could also add wood chunks or chips until your desired level of smokiness has been reached.
Grill the pork loin, settling it over indirect heat instead of directly on top of the flames. Utilizing the side opposite the heat source will allow the meat to cook more slowly and stay juicier along the way. Cook for 1 ½ to 2 hours, flipping the meat about every 15-20 minutes to ensure even cooking, while also getting a nice crust on all sides. If you notice that the meat is cooking too quickly, simply pull it off the heat and let the grill cool down a bit, then resume. If the grill becomes too cool, add more coals to stoke the fire. You’re going for a final internal temperature of 140 F (Med Rare) to 155 F (Med Well), so when you’re about 15 degrees away from your desired final temp, begin basting the meat with barbecue sauce; about 30 minutes. Remove from grill.
Loosely tent pork loin with foil to rest until ready to serve; at least 15 minutes.
Slice thinly and serve with barbecue sauce.