- use the grill rotisserie for one loin rubbed with olive oil & herbes de provence
- smoke the other loin with a TBD rub
- slow cook in the Dutch oven some ribs rubbed with our usual store bought McCormick Grill Mates Applewood Rub (and finish the ribs on the grill with some barbecue sauce)
The F&W issue arrived on Friday and I quickly flipped through to the recipe listing page, just to see what was in the issue. The Smoked St. Louis-Style Ribs recipe caught my eye because of our Memorial Day menu. The rub mixture sounded delicious for a lot of reasons. It has ground coffee and we really like the coffee marinade we use for flank steak. It has cinnamon, one of my favorite flavors. It has cumin for warmth and earthiness. SP said he was OK with the brown sugar. The chili powder would add the heat and spice.
So we decided to make a batch and use it on the smoked pork loin. We halved the recipe and had way more rub than we needed for the approximately 2.5 lb pork loin. We rubbed the loin the evening before we smoked it and let it "marinate" in the refrigerator overnight.
I'm looking forward to trying the rest of this rub on some ribs smoked in the smoker (not slow cooked in the Dutch oven and finished on the grill) or perhaps on another smoked pork loin.