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Memphis-Style Pork Loin

posted by regnisaw@yahoo.com 4 years ago



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)




tags:  memphis-style pork loin, pork, grilled, meats, sauces
 
 
 
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