Memphis Style Pork Loin

QBabe

<p />One of my recent cooks....[p]QBabe
:~)

Sundown

QBabe,[p]Memphis Style Pork Loin? Can you elaborate on just what goes into it . . . or on it?
Thanks

QBabe

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
:~)[p]

QBabe

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
:~)[p]

Mike McQ

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