A Josh Ryan Recipe: Smoked Pork Loin

Try this recipe for Smoked Pork Loin next time you get the grill out!

I’ve made this my “Summer of Smoke”. I’ve tried a lot of new recipes, meats, and appetizers that I’d never attempted on the grill before. Now, I can say that I’ve smoked a pork loin, and it was so outrageously delicious, that I want to share with you how it was done!

First, I took my pork loins and trimmed the fat cap on the bottom. It’s okay to leave the fat too, as it will only add more flavor. The two loins I was working with were about five pounds each, so trimming them still left me with plenty of meat. 

Once they were trimmed, I rubbed them down with kosher salt, black pepper, and garlic powder. Then, I hit them with a sweet and smoky BBQ rub. Any store-bought rub will do!

Finally, I injected the meat using an injector, and a mix of apple juice, beef bouillon, and garlic powder. 

Here are the pork loins just before I put them on the grill:

I did these on a charcoal grill, using chunks of apple wood. I kept my fire at around 250-300 for two and a half hours. With about 30 minutes to go, I glazed the meat with BBQ sauce: 

So, there you have it! Good luck in your grilling adventures!

Josh Ryan