Looking for my first rub for pork tenderloin

RaySMS

Also, people list an outside temperature and inside I am figure the inside is the temperature of the meat is that correct?
I have not yet bought a meat thermometer.  Thanks for your responses.

pgprescott

Not totally sure what you are asking, but here I go anyway. I like the Egg temp @300-350. I love Dizzy Pig Red Eye Express or comparable coffee infused rub. I pull mine @ 135-140 internal temp of meat. If you are talking about the verbiage on a two probe thermo, i would agree, inside is the meat and outside the pit. It probably doesn't matter as long as you know which is which. It should be obvious, as the meat won't be 300. Good luck.

Thatgrimguy

Welcome to the Forum!  First of all, go ahead and get an instant read meat thermometer. We are all very partial to the Thermapen because it's fast, accurate and durable.

There are thousands of options for great rubs. I'm partial to the Oakridge line and making my own. I like going simple on pork tenderloin with Salt, Pepper, Onion and Garlic.