Smoked Pork Loin with Summer time Spice Dry Rub

By Street Food Spectacle

March 29, 2026

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Smoked Pork Loin with Summer time Spice Dry Rub. Tender, juicy, thinly sliced, smoky pork with a tasty mix of herbs & spices. Makes scrumptious chilly cuts too.

Smoked Pork Loin with Summer Spice Dry Rub

Smoked Pork Loin with Summer time Spice Dry Rub

The few seconds of video beneath reveals the pork loin after a number of hours of gradual smoking at 250 levels F. You may inform from the video simply how juicy it’s inside! Sliced thinly, it goes nice with beans, cornbread and coleslaw or it makes terrific sandwiches, scorching or chilly.

Summertime is barbecue and grilling time for me; I simply like it and there’s nothing I like extra throughout the season that smoked pork loin. Possibly it’s as a result of the season is so quick right here in Newfoundland that I attempt to cram in as a lot as barbecue as I can in these few quick months.

You actually must benefit from when the climate is agreeable; or possibly I grill and smoke a lot throughout this time of 12 months due to all of the BBQ I’ve sampled everywhere in the US throughout a number of lengthy street journey holidays there.

There’s nothing like discovering an ideal BBQ joint in a small city and even massive metropolis alongside the way in which. This smoked pork loin is an actual favorite in our household and we make it at the very least each couple of weeks throughout the summer season.

Smoked Pork Loin

The brine for Smoked Pork Loin. Maintaining it easy.

It was on the street that I first tried a model of this brined and smoked pork loin, which was thinly sliced and served on a combined platter with brisket, hen and ribs.

The pork loin is what I remembered most although, as a result of I had by no means seen smoked pork loin in one other BBQ restaurant.

The centre loin particularly, is much too lean to take lengthy durations of smoking, just like the pork shoulder that’s used for pulled pork does. Brining the pork does the trick although, to get previous that impediment, because it deeply seasons and provides moisture to the meat.

Smoked Pork Loin

I’ve saved the brine combination quite simple on this recipe and used my very own extremely versatile Smokin’ Summer time Spice Dry Rub on the surface to slowly smoke this loin to pork perfection. (You should definitely go to the dry rub recipe web page simply to see all of the methods I exploit it!)

It’s great to serve with baked beans and cornbread for a terrific BBQ dinner however I simply as typically eat it as chilly cuts withe a aspect salad, pasta salad or on sandwiches. I additionally typically use it, flippantly fried rather than bacon at breakfast. It truly is scrumptious that manner.

As a result of it’s brined it does final somewhat longer within the fridge, in order that’s why I at all times cook dinner 2 heart loin roasts at a time when making this recipe as a result of it’s going to serve for a number of meals all through the week.

Whereas I do have a yard smoker, any BBQ might be tailored so as to add somewhat smoke flavour utilizing available hardwood chips. See beneath.

SOME SUGGESTIONS FOR INDIRECT BBQ AND SMOKING USING A GAS OR CHARCOAL GRILL

Smoked Pork Loin

If you’re utilizing your gasoline grill to gradual barbecue your pork, place the meat on one aspect of the grill and use the burner or burners on the other aspect in order that it isn’t instantly over warmth. Regulate the gasoline to maintain the temperature at about 250 levels F for gradual barbecued flavour.

The identical approach can be used with a charcoal grill, simply preserve the charcoal on one aspect and the meat on the other aspect.

Centre Loin Pork Roast

You may add smoke flavour by soaking hardwood chips like mesquite, apple, cherry or hickory in heat water for a couple of half hour. A few handfuls will do.

Wrap the soaked wooden chips in a double layer of heavy obligation aluminum foil and poke solely two holes within the foil, one at both finish to permit the smoke to flee.

On a gasoline grill,I place the foil packets in a vegetable grill pan in order that the packet is just not sitting instantly on the gasoline burner. On a charcoal grill, merely toss the packet instantly onto the recent coals.

You may add extra soaked wooden chip packets as they burn out, all of it is dependent upon how a lot smoke favour you want to add. One or two of those packets changed each hour needs to be sufficient for pork.

Something on the aspect?

Now we have loads or summer season aspect dish inspiration to discover. Every little thing from baked beans & corn bread to deliciously totally different potato and pasta salads. You should definitely try our assortment of 35 Greatest BBQ Facet Dishes .

Initially revealed My 2015. Up to date Aug 2020.

Like this Smoked Pork Loin recipe?

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2016 picture utilizing a darker mesquite smoke. So scrumptious!

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Smoked Pork Loin

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Substances

4 pound heart loin pork roast
4-6 tbsp Smokin’ Summer time Spice Barbecue Dry Rub (roughly, use as a lot as you want)
6 cups water
½ cup brown sugar
2 tsp salt
3 cloves chopped garlic
2 tbsp black peppercorns
2 contemporary thyme sprigs

Directions

Combine the entire brine substances collectively till the brown sugar and salt have dissolved.
Place loin roast in a plastic or glass container and pour the brine excessive of the meat. The brine ought to cowl the meat totally.
Place within the fridge and let stand for 24-48 hours.
Pat the meat dry with paper towels. Liberally cowl the loin roast with Summer time Spice Dry Rub. You may then go away the roast for 2-8 hours earlier than smoking if you happen to prefer to let the flavour of the spices permeate the meat. How lengthy is your selection.
Barbecue over oblique warmth at 250 levels F for as much as 3 hours or longer relying on the scale/thickness of the roast you’re utilizing. The easiest way to make sure your pork loin is totally cooked is to make use of a meat thermometer to make sure the middle reaches 160 levels F. Any increased than that, you danger shedding moisture from the meat. This temperature is what’s suggest by well being Canada. Within the US the rule is 140 levels F or increased. I’ve used each temps prior to now and each might go away the pork barely pink on the centre which is taken into account completely effective nowadays.

Notes

Whereas I do have a yard smoker, any BBQ might be tailored so as to add somewhat smoke flavour utilizing available hardwood chips. See beneath.

SOME SUGGESTIONS FOR INDIRECT BBQ

If you’re utilizing your gasoline grill to gradual barbecue your pork, place the meat on one aspect of the grill and use the burner or burners on the other aspect in order that it isn’t instantly over warmth. Regulate the gasoline to maintain the temperature at about 250 levels F for gradual barbecued flavour. The identical approach can be used with a charcoal grill, simply preserve the charcoal on one aspect and the meat on the other aspect.

You may add smoke flavour by soaking hardwood chips like mesquite, apple, cherry or hickory in heat water for a couple of half hour. A few handfuls will do. Wrap the soaked wooden chips in a double layer of heavy obligation aluminum foil and poke solely two holes within the foil, one at both finish to permit the smoke to flee. On a gasoline grill, I place the foil packets in a vegetable grill pan in order that the packet is just not sitting instantly on the gasoline burner. On a charcoal grill, merely toss the packet instantly onto the recent coals. You may add extra soaked wooden chip packets as they burn out, all of it is dependent upon how a lot smoke favor you want to add. One or two of those packets changed each hour needs to be sufficient for pork.

Diet Data

Yield

12

Serving Dimension

1 serving

Quantity Per Serving

Energy 327Whole Fats 7gSaturated Fats 2gUnsaturated Fats 0gLdl cholesterol 95mgSodium 479mgCarbohydrates 31gFiber 1gSugar 26gProtein 34g

Smoked Pork Loin with Summer time Spice Dry Rub

Smoked Pork Loin with Summer time Spice Dry Rub. Tender, juicy, thinly sliced, smoky pork with a tasty mix of herbs & spices. Makes scrumptious chilly cuts too.