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I experimented with variations of the dry rub before I came up with the combo that I have here. I started off with the base from the Good Eats episode "A Rib for All Seasons" The dry rub recipe that he used is excellent as well. I've changed quite a bit of the ingredients but have roughly kepts the proportions at a ratio of 8:3:1:1. This rub works well quite a few meats, I've used it on the pork loin roast, ribs and chicken. The original rub is quite yummy, but I wanted mine to be unique. I wanted to add my own twist to it. Some of the ingredients I used can be found in the spice asiles of most grocery stores but there is one (Garlic Award Mix)that I got from the Gilroy Garlic Festival and I am not sure how easily available it is in markets. But it can be found over the net. I'll usually make a double batch of this and put into a jumbo size shaker. That way I always have some readily available.
that I got from the Da' Rub
8 tablespoons light brown sugar, tightly packed
1 1/2 teaspoons kosher salt
1 1/2 teaspoons Garlic Award Mix
2 teaspoons cayenne pepper
1 teaspoon pappys seasoning
1/2 teaspoon chili powder
1/2 teaspoon coriander seed, lightly crushed
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Pork Loin Roast
2 1/2 to 3 lbs pork loin roast, tied in 1 1/2″ intervals
6 tablespoons salt
3 quarts cool water
2 tablespoons olive oil
mesquite charcoal
1. Dissolve salt in 3 quarts water. Place pork loin in salt water and let soak 1-2 hours in the refrigerator.
2. Remove pork loin from salt water, rinse and pat dry. Pour the oil over the pork loin and generously coat with rub. You may not use all the rub, and that is ok. Let pork loin come to room temperature while you start the bbq.
3. Light approximately 6 quarts of coal until they've covered with a thin layer of ash. Create a 2 level fire by stacking coals 2 - 3 deep on one side of the grill. Put grate on grill and clean with grill brush. Close lid and let grate warm up for about 5 minutes.
4. Place pork loin perpendicular to the grate but opposite side of the fire. Close grates closest to fire and open ones on the oposite side of grill. Grill for 10 minutes, turn pork loin and cover again. (I sometimes keep the the grill lid open, but use one of those aluminium chafing dish pans to cover it.) Cover and grill until internal temperature reaches 145 degrees.
5. Once pork loin is cooked take off the grill and let stand, tented with foil, for 10-15 minutes. Slice and serve. I like to serve it with roasted red potatoes.
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