If you like baby-back ribs, you'll fucking love this simple recipe. Don't let the number of ingredients fool you--this shit is easy as fuck to cook. The cut of meat is basically the "roast" portion of the area where the baby-backs come from. It's boneless, and it's got tons of flavor. When you go to the butcher or grocer, poke around or ask for the title of this post, "Pork Loin [from the] Rib End". It can be duplicated with other pork roasts or loins, but from the rib end is similar in flavor to actual rib meat, which makes it more badass-er. Just sayin'...
What you will need:
- 2- or 3-lb. Pork loin, from the rib end
- Lowry's (or similar brand) Seasoned Salt
- Adobo Seasoning
- Black/White Pepper
- Olive Oil
- Smoked Paprika
- Brown Sugar
- Old Bay Seasoning
- 3ish Shallots, peeled and halved
- Red Wine Vinegar
- 1/2 Apple
- Honey (raw if available)
- High-power blender or food processor
- Wood for smoking/oven if roasting
How you do it:
- Cover the surface of the pork loin with seasoned salt, creating the base flavor for the meat.
- Use a lighter coating of the following, and layer in this order: Adobo, smoked pap, black pepper, Old Bay.
- Dust the seasoned pork with just a TINY BIT of brown sugar (enough to see crystals evenly coating the meat, but without any clumps). This step is to aid in caramelization and creating that awesome "bark" on the meat.
- Let the meat sit with just the dry rub for at least 4 hours in the fridge (preferably in an airtight zip-bag or in a 2"-deep dish/tray), and flip/rotate it every hour or so.
- In the blender/food processor, combine the shallots, a few tablespoons of olive oil, a few teaspoons of red wine vinegar, 1 tablespoon or so of honey, the half-apple, and a couple of pinches of the rub from step 1/2 above (or similar proportions of the spices, individually applied in the order mentioned in those same steps). Blend until the consistency is that of Italian salad dressing. Oil is your friend as far as adjusting the fluidity of this mixture.
- After the meat has taken on the rub for a few hours, remove it from the fridge and begin injecting the blended marinade into the pork loin. If you don't own an injector, go the fuck to the local butcher and grab one for $5. If you're still too lazy for that, just dump the marinade into the zip-bag with the pork loin after poking the shit out of it with a fork. Regardless of injection or marinating, let the meat get cozy with its additional flavor profile in the fridge for another few hours, rotating as per usual.
- Heat your BBQ pit or oven to between 250-275 degrees-F. If you're using the pit, keep the lid closed as much as possible and make sure your smoke is nice and thin-blue. Every half-hour or so, baste the loin with melted butter, fruit juice, or a bit of the marinade if you still have some left over. The whole cook should take no more than 2-2.5 hours, if that.
- You're looking for an internal temp of about 145 degrees-F (about Medium to Med-Well) or slightly higher. Once your loin reaches this temp, remove it from the cooker and get ready to wrap it. Lay out a large sheet of foil, and drop a tablespoon or so of butter, spread/tabbed out for the length of the loin. On the butter, lay a bit of the marinade, and sprinkle some of the rub. Your actual meat gets put on top of that, then the same three layers (reverse order this time--rub, marinade, butter) on top of the meat. Wrap the foil into a tight tent-shape, leaving no airholes.
- Set the wrapped meat back in the smoker/oven, and let the cooker cool down as it continues to cook the meat to true doneness. After another 15 minutes, it should be ready to remove for good.
- Let the meat rest at room-temp, still wrapped in foil, until you're ready to eat (at least 10 minutes). Right before eating, open the foil and use a sharp-as-fuck knife to cut the loin into 1/4-inch slices. Pour the liquid from the foil over your slices, OR serve it on the side in a gravy boat. ENJOY THAT SHIT!