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Memphis Style Pork Loin

QBabeQBabe Posts: 2,275
edited 7:14AM in EggHead Forum
<p />One of my recent cooks....[p]QBabe


  • SundownSundown Posts: 2,971
    QBabe,[p]Memphis Style Pork Loin? Can you elaborate on just what goes into it . . . or on it?

  • QBabeQBabe Posts: 2,275
    Sundown,[p]The recipe was from a cookbook "Smoke It"...[p]I'm still at work. When I get home, I'll post it. It had both a rub and a sauce recipe. I cooked 'til the Maverick read 140° and it was really tender and juicy.[p]QBabe

  • QBabeQBabe Posts: 2,275
    Sundown:[p]The recipe was from "Smoke It" by Paul Kirk. A 5 lb pork loin took 2 hrs to reach 140° internal at 325° - 350° dome, indirect over a drip pan with some apple cider. I sprinkled it with rub the night before and used the sauce to baste in the last 45 min. Also served with sauce.[p]Memphis Style Pork Loin [p]For the rub:
    2 tbsp sea salt
    1 tbsp light brown sugar
    1 tsp lemon pepper
    1 tsp fine ground black pepper
    1 tsp cayenne
    1 tsp chili powder
    1 tsp dry mustard
    1 tsp garlic powder
    1/2 tsp ground cinnamon[p]To make the rub, combine the salt, sugar lemon pepper, cayenne, chili powder, dry mustard, garlic powder, and cinnamon in a bowl and blend well. [p]For the barbecue sauce:
    2 cups catsup
    1 cup cider vinegar
    1 stick butter
    1/2 cup dark brown sugar
    1/4 cup yellow mustard
    1/4 cup Worchestershire sauce
    1 tsp Tabasco sauce
    3 whole lemons[p]To make the barbecue sauce combine the catsup, vinegar, butter, sugar, mustard, Worchestershire sauce, Tabasco sauce, and lemons in a saucepan over medium heat. Squeeze the juice out of the lemons into the sauce through a sieve, to remove the seeds and add the pulp and zest to the mixture <I just juiced the lemons and then tossed the halves into the sauce>. Bring to a boil, stirring with a wire whisk. Reduce the heat and simmer for 30 minutes <this is when I tossed in the lemon halves>. Remove the lemons before serving.[p]We really liked it...hope you do too.[p]QBabe

  • QBabe,
    It's cruel to post pictures of such good looking Q when I haven't had dinner yet:)

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