Oh hey there, long time no talk. On the first episode of Jesse’s Grill we slow-smoked some St. Louis Style Ribs. In Episode 2, we’re making Korean BBQ-style Pork Loin from B&D Meats in North Battleford on our Traeger Tailgater BBQ from Battleford Furniture using mesquite and hickory pellets.
Here’s the rub recipe…
Korean-style BBQ sauce, chopped garlic, cayenne pepper, ginger, salt and pepper and a good amount of brown sugar. I eye-balled everything, because I like to live dangerously, play with yours a bit and you’ll find the taste you’re looking for.
Rub that all over your pork loin, place in a tightly sealed container and place in the fridge for 4 hours to overnight.
Take the loin out of the fridge, let it come to room temperature, then place on your grill and let it smoke for 3 hours at 225 degrees. Try not to lift the lid or move the meat during this time. In the words of Guns N Roses “we could use a little patience”
After 3 hours, take off the grill and wrap in foil. Let rest for 30 minutes, then you’re good to slice it up and enjoy!
I also put some thick-cut bacon on mine, you know, for my health. You can do this to, if you’d like. It’s quite nice.
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