Dry Rub Barbecued Pork Loin

Dry Rub Barbecued Pork Loin is colourful, tender and infused with strong  flavours.  Sometimes putting meat on the barbecue can dry it out, but the secret is cooking it at a lower temperature.  There is a difference between barbecuing and grilling.  I keep the temperature between 250 and 300 for this recipe. You don’t want your rub to burn; keeping it at this temperature will give you a great coating.

Growing up we had a charcoal barbecue for the longest time, and it was such a treat to get a gas barbecue.  I remember when my parents bought the barbecue, like everything else it was a celebration; family and friends came to savour the treats.  Being Italian, I never tasted barbecue sauce until I started to date my husband.  My parents infused the meat with dry spices. They also used long-stemmed oregano leaves as brushes.  They dipped the leaves into a mixture of spices and oil and brushed the meat before and after in this manner.

My favourite memories of a barbecue are from our huge fire pit at camp.  When the embers were hot, my grandmother would wrap potatoes and bake them under the natural white coals.  I can still smell the fire and taste the potatoes.  We would sit there late at night and bite into the best potato skins, and NO Italians never roasted marshmallows. LOL

I don’t like barbecue sauces on any of my recipes.  The flavour I choose comes from spices, and today it is a mixture of spices.  I am using dry ingredients, but moistening them with oil as my glue.  This recipe keeps the pork moist.

For more excellent dry rubs go to https://www.sheknows.com/food-and-recipes/articles/1083246/dry-rub-recipes

All the spices rolled into the pork loin and it is ready for the refrigerator.

The meat hits the grill and the spices are very colourful.

The proof is in the grill marks.

Love to stack these slices.