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Rub For Pork Tenderloin
Ingredients:
1 cup brown sugar
1/8 cup salt -- (to 1/4 cup)
1/8 cup black pepper
1/8 cup cherry pepper*
1 ounce chile powder
1 ounce sage or poultry seasoning
1 teaspoon cinnamon -- (secret ingredient)
Instructions:
* cherry peppers are small chile peppers. Rub the tenderloin and let
it sit for a few hours. Smoke with a mild wood for 1-2 hours. Don't
let the tenderloin get over 165F internal temperature or it'll start
drying out like a field of hay in a Texas drought. Tenderloins are
great to smoke in a short time and this rub is mighty tasty. Last
Labor Day I asked about a rub for pork loin. Bill Martin sent my this
awesome rub that creates a sweet, caramel tasting tenderloin. Since
I had to make up a new batch, I thought I'd share it, with Bill's
permission of course. And since Bill didn't tell me about his brisket
session on Saturday, I've included the secret ingredient. Posted to
the BBQ List on July 22, 1998 by Dave Clark |
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