Rub For Pork Tenderloin Recipe - Cooking Index
Rub For Pork Tenderloin Recipe - Cooking Index
| 1 cup | 160g / 5.6oz | Brown sugar |
| 1/8 cup | 29ml | Salt - (to 1/4 cup) |
| 1/8 cup | 29ml | Black pepper |
| 1/8 cup | 7.8g / 0.3oz | Cherry pepper* |
| 1 oz | 28g | Chile powder |
| 1 oz | 28g | Sage or poultry seasoning |
| 1 teaspoon | 5ml | Cinnamon - (secret ingredient) |
* cherry peppers are small chile peppers.
Rub the tenderloin and let it sit for a few hours. Smoke with a mild wood for 1-2 hours. Don't let the tenderloin get over 165F internal temperature or it'll start drying out like a field of hay in a Texas drought. Tenderloins are great to smoke in a short time and this rub is mighty tasty.
Last Labor Day I asked about a rub for pork loin. Bill Martin sent my this awesome rub that creates a sweet, caramel tasting tenderloin. Since I had to make up a new batch, I thought I'd share it, with Bill's permission of course. And since Bill didn't tell me about his brisket session on Saturday, I've included the secret ingredient.
Posted to the BBQ List on July 22, 1998 by Dave Clark <[email protected]>
Source:
Bill Martin
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