Smoked Pork Loin Rub Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
6 servings
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Calories
369 kcal
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Course
Main Course
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Cuisine
American
Smoked Pork Loin Rub Recipe
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Here we share easy instructions and tips to perfectly smoke a tender and juicy pork loin (or pork tenderloin) crusted with a sweet, slightly spicy rub.
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Ingredients
- 3-6 pound whole boneless pork loin or use pork tenderloin instead!
- 1/3 cup light brown sugar packed
- 3 tablespoons salt
- 2 tablespoons paprika
- 1 ½ tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon chipotle chili powder
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Instructions
- Preheat your smoker to 225°F. Load it with your preferred wood chips or wood pellets. (There is not a “best“ wood for smoking pork in my opinion. It’s a personal preference. I used a blend of Hickory and Applewood pellets.)
- Remove any excess fat off of the pork loin or pork tenderloin. Then remove the thin silver skin off the underside if necessary. (Often both the fat and silver skin are removed for you at the butcher counter.)
- Set out a small bowl. Mix the brown sugar, salt, paprika, garlic powder, onion powder, black pepper, and chipotle pepper together. *This mixture is enough for a large pork loin or several pork tenderloins. If smoking just one pork tenderloin, you will have extra seasoning to save and use at a later date.
- Use your hands to pack the rub evenly onto the entire surface of the pork.
- Set the pork loin on the smoker. Insert a meat thermometer probe into the thickest part of the loin. Set the alarm to go off when the center-most interior temperature reaches 145°F. For a pork tenderloin this can take as little as 40-60 minutes. Yet for a large pork loin, it may take up to 3 1/2 hours.
- Once the interior temperature reaches 145°F, remove the pork loin from the smoker. Loosely cover with foil and allow the pork loin to rest for at least 15 minutes. Slice and enjoy warm.
Notes
- I like to use smoked paprika, but since we’re smoking the meat it’s not necessary.
- I like to use smoked paprika, but since we’re smoking the meat it’s not necessary.
Nutrition Information
Show Details
Serving
0.5lb
Calories
369kcal
(18%)
Carbohydrates
17g
(6%)
Protein
52g
(104%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
143mg
(48%)
Sodium
3628mg
(151%)
Potassium
993mg
(28%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
1550IU
(31%)
Vitamin C
1mg
(1%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 0.5lb | |
| Calories | 369kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 52g | 104% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 143mg | 48% |
| Sodium | 3628mg | 151% |
| Potassium | 993mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1550IU | 31% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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