One whole boneless pork loin (approximately 8 lbs)
If using charcoal briquettes arrange two piles, one on each side of grill
If using a gas grill with three elements only use the two outside elements
If you only have two elements like most of us you will need to put foil in the middle of grill to keep from burning the outside of the pork loin during grilling. Using this style I would recommend turning the loin frequently.
Using any of these grilling methods you will need to keep the heat low.
Rub the entire pork loin with rub as shown below. Place pork loin on grill in center (on foil if using two burner gas grill)
Grill for twenty minutes per pound
At fifteen minutes per pound check grilled pork loin in three places with Meat Thermometer. Close to each end and in the middle.
It is done when it reaches 160 degrees (Its ok after 150 degrees and better moisture)
It is well done at 170 degrees for those of you who are squeamish about pork
After reaching desired temperature turn grill as low as you can (with charcoal grills-shut all your air sources)
Coat entire grilled pork loin with Barbecue Sauce, grill five more minutes
Let grilled loin rest about ten minutes before slicing (I would still recommend a board with a trough as juices will still flow and can make quite a mess)
4 tablespoons brown sugar
3 teaspoon yellow prepared mustard
2 teaspoons paprika
2 teaspoons dried cumin
2 teaspoons salt
2 teaspoon black pepper
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon dried rosemary
1 teaspoon rubbed sage
1 teaspoon dried thyme