Thawed my homegrown pork loin roast in the fridge yesterday while in Missoula. Patted it down with our favorite rub last night and put it back in the fridge to finish thawing. This morning I took it out to apply more rub and let it sit out for a while. I'll start the wood smoker with mountain maple around 10 or so and this beauty will go in around 11. By 5 or so this evening it will be up to 200 F internal temp's and the meat will be falling off the bone..... hmmmm, the outside will appear burnt and dry... couldn't be more wrong ! slow cooked meat retains huge amounts of moisture and oh my they are Sooo good !
Can you tell I like my real wood smoker ?
Here is our recipe for the rub, I call it Kathy rub for the wonderful lady that shared it with us!
1 tbsp Kosher salt
2 tbsp dry crumbled rosemary
1 tsp fennel powered or crushed, or a combo of both
1 tsp minced onion
1 tsp minced garlic
1 tsp course ground black pepper
1/2 tsp dry orange peel
I will use almost all of this on a roast, it also outstanding on chops !