Smoked Pork Loin w/ Mexican Dry Rub
Elaine Murphy of True Blue BBQ schools us on how to jazz up your next cookout. Instead of boring your guests with burgers and dogs, pick up a pork loin and get smokin'! Elaine begins with brining the pork for several hours in a mixture of salted water and spices. The pork is then patted dry and coated with a Mexican inspired spice rub. Once the loin smokes for a while at a low temp, Elaine lets it rest and then slices & serves over black beans and rice and tops with salsa.
Put a damp towl under bowl while whisking to keep bowl steady
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