Ingredients
3 1/2 - 4 pounds boneless pork loin roast
3 cups wood chips, (use hickory or oak chips for best flavor)
Dry Rub Ingredients
2 Tbs. brown sugar
2 Tbs. paprika
2 Tbs. onion powder
1 1/2 tsp. celery salt
1 1/2 tsp. ground cumin
1 tsp. black pepper
Sauce Ingredients
1 cup Grill Side Barbeque Sauce-Downtown Heat
1/4 cup brown sugar
1/4 cup apple cider vinegar
1 small lemon, sliced thin
1 clove garlic, minced
1 bay leaf
1/8 tsp. red pepper, crushed
Directions
Place pork loin in a shallow dish. In small bowl, combine dry rub ingredients; sprinkle evenly over all sides of loin. Cover with plastic wrap and marinate in refrigerator for 4 to 24 hours. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips. Wrap chips in aluminum foil; poke several holes in foil (to allow smoke to escape). Sauce: In medium saucepan, combine barbecue sauce, brown sugar, vinegar, lemon and seasonings; mix until blended. Cover and simmer for 20 minutes. Makes 1-1/2 cups sauce. Charcoal grill: Place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Place foil packet of wood chips over the coals. Place loin on grill rack over drip pan. Cover and grill for 1 1/2 hours (about 20 minutes per pound) or until internal temperature on a thermometer reads 145° F. Remove roast from heat; let rest about 10 minutes. Gas grill: Place foil packet of wood chips over direct heat (under the grill rack). Preheat grill to 400° F. Place loin on one side of grill. Turn burners off directly under loin, keeping the other burner(s) on. Cover and grill for 1-1/2 hours or until internal temperature on a thermometer reads 145° F. During last 20 minutes of grilling time, brush with sauce, turning after 10 minutes. Remove roast from heat; let rest about 10 minutes. (Serves: 10-12)
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