Hillbilly Pork Loin

Cooked a great Pork Loin over the weekend.

Ingredients;

One whole boneless pork loin (approximately 8 lbs)

Directions;

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)

Enjoy

Rub Ingredients

INGREDIENTS
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

Place the brown sugar and mustard in a small bowl. Combine with the back of a spoon. Add the remaining dry ingredients and combine well. Pat off excess moisture from the pork with a paper towel. Rub the dry ingredients all over the surface. (The brown sugar with clump at first, but will eventually spread as the pork sets.) Place in a baking dish and cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Check occasionally to spread the rub more evenly.

10-4 Willy