I guess I could combine this recipe with two what I’m digging…because I sure do dig my Big Green Egg and I sure dig the alligator juniper wood smokiness. I’ll just post this recipe and in another blog entry will fawn all over post more information about my BGE and the alligator juniper. I like making pork loins on the BGE because they come out so moist and tender and smokey.

The Rub
6 tablespoons paprika
2 tablespoons salt
4 tablespoons brown sugar
2 tablespoons hershey’s cocoa
2 tablespoons chipotle
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon dry mustard
1 tablespoon garlic powder

The Meat
2 or 3 nice sized pork loins

Other ingredients
1 Vidalia Onion cut into eights.
1 clove fresh garlic sliced
2 cups of white wine
[you can replace the wine with 2 apples and a cup and a half of water]

The Method
Do all of this the day before!
Combine all of the rub ingredients in a sealable container. What you don’t use, you can use another day.
Place meat on two sheets of plastic wrap
Spread rub over meat generously. I recommend putting the rub into a spice shaker to do this. Make sure all of the meat is covered. Wrap it up.
Refrigerat and let sit overnight

Start a fire in your BGE - I know you have one - OR light your grill so that your temperature is at 300 degrees
Roast until internal meat temperature reaches 180

Serving:
I like to make garlic mashed potatoes and some nice fresh steamed green beans if they are in season. If people like gravy, then what I do is grab a couple of jars out of the store and serve them. Heresy? I guess…but there’s zero drippings with the meat so not much to make gravy with.

Make your own applesauce while it is cooking! See my other recipe….

Also…if you happen to have a BGE, please be sure to use the best charcoal and run…do not walk to www.chiminea-wood/wood_order.hml and order up some alligator juniper wood. My good friend, Eddie, sent me a 15 pound bag about a year or so ago and it’s the best damn smoking wood ever.

This entry was posted on Saturday, March 22nd, 2008 at 8:49 pm and is filed under Spices, Smoking, Meat. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.