Sweet & spicy dry rub pork tenderloin.
Get your grills fired up! It’s officially bar-b-quing season, especially with these balmy temperatures. This sweet & spicy pork is great for a weeknight dinner option or for a party.
Dry Rub Ingredients:
1 tbl kosher salt
2 tbl of brown sugar
1 tbl chili powder
1 tbl of smoked paprika
3/4 tbl of garlic powder
1 tsp of dried tarragon
1/2 tsp of onion powder
1 tsp of dried rosemary
1 tsp of dried thyme
1/2 tsp mustard powder
1 tsp cumin
1/2 tsp of cayenne pepper
Combine all ingredients in a ziploc baggie or bowl. Then add the meat of your choice. I used it on two pork tenderloins. I then refrigerated the rubbed meat for 4 hours and then grilled on a gas grill until it reached 145 degrees for an internal temperature. Remove from the heat and tent with foil for 10 minutes. The temperature will continue to rise a bit. Slice and serve.
— Knead to Cook
I’m sorry I haven’t commented sooner! This is my go-to rub for all types of pork ribs, as well as pork tenderloin and pork butt. I’m not a fan of BBQ sauce, so this rub gives me a ton of flavor without that vinegar taste. Thanks!
That’s perfect Heather! Glad you love it. ox
I use a pellet smoker so what temp and about how long I also like to use apple or cherry
I’m sorry but I have no experience with a smoker. You may wish to Google that.
Do you use use dried rosemary or fresh.?
Andrew, Dried and I updated. Thank you! Robin
Can this be baked instead of grilled?
I don’t see why not. 🙂
Juat curious how long to cook it? I have a propane smoker but not a thermometer
When the internal temp of the pork reaches 145 degrees. It really depends on the thickness and temp cooking so I can’t dictate cooking time.