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Memphis Dry Pork Loin with Thick 'n' Tasty Sauce

SERVINGS
Serves 10-12 Servings
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SERVINGS
Serves 10-12 Servings
RATE THIS RECIPE
(0)

Ingredients

Memphis Dry Pork:
  • 4 pound boneless pork loin roast
  • 3 cup wood chips
Dry Rub:
  • 4 pound boneless pork loin roast
  • 3 cup wood chips
  • 2 tablespoon brown sugar
  • 2 tablespoon paprika
  • 2 tablespoon onion powder
  • 1 1/2 teaspoon celery salt
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon black pepper
Thick
  • 4 pound boneless pork loin roast
  • 3 cup wood chips
  • 2 tablespoon brown sugar
  • 2 tablespoon paprika
  • 2 tablespoon onion powder
  • 1 1/2 teaspoon celery salt
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 cup barbecue sauce
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup lemon
  • 1 clove garlic
  • 1 clove bay leaf
  • 1/8 teaspoon red pepper

Preparation

Baking 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).

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 to 2 hours or until pork loin is tender and the internal temperature reads 155°F using an instant-read thermometer.

  Gas grill:Place foil packet of wood chips over direct heat (under the grill rack).

Preheat grill to 400 degrees 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 to 2 hours or until pork loin is tender and the internal temperature reads 155°F using an instant-read thermometer.

  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.

During last 20 minutes of grilling time, brush with Thick 'n' Tasty Sauce, turning after 10 minutes.

Serving Directions:

Cut into 1/2 inch slices and serve with additional sauce.

Or, make into sandwiches by cutting pork loin into very thin slices and serving on buns, topped with sauce.