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.
If you have any tips or suggestions for future recipes email firstname.lastname@example.org