• Dry-Brined and BBQ'd Pork Loin Roast

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    For those of you in my age group, you might remember,"The wet head is dead, long live the dry look." The Dry Look was Gillette's new hairspray for men. And yes, I was part of that revolution. Even convinced my Dad to use the stuff. So, how does that relate to this recipe? Well, in my kitchen, wet-brining is dead, long live dry-brining. I came across dry-brining rummaging through Serious Eat's website. Never before knew of the technique. For me, dry-brining is an easier method of brining and the result is an over the top grilled pork roast. You'll find several ratios of salt measure (use Kosher Salt) per pound of meat. I didn't measure but made sure each side was liberally covered. Then, topped with the other rub ingredients. The meat was not over salted but just right. I grilled the roast by searing over the coals first then switched to indirect grilling. Took the meat off at 150 degrees internal temperature and rested the roast for 20 minutes. The moistness and taste were through the roof. The BBQ sauce is Memphis style, sourced from . I hope you enjoy this recipe. Mangia.


    • Pork Loin Roast (ours was 2.65 lbs.)
    • Kosher Salt; Red Chili Powder; Smoked Paprika; Garlic and Onion Powders; Ground Cumin; and Cayenne Pepper.
    • Black Beans - 2 cans - I use Eden's because Babe prefers that brand over dry black beans or any other canned brand.
    • Jalapenos - 2
    • Yellow Onion - medium
    • Poblano Peppers - 2
    • Garlic cloves - 4 (more or less to your liking)
    • 2 - 4 oz cans of green chili
    • Cup of rice of your choice. I prepared Jasmine Rice.
    • For the BBQ Sauce:
    • 1 cup ketchup
    • 1/2 cup apple cider vinegar (site recipe calls for white vinegar)
    • 1/4 cup honey (I use locally harvested honey / site recipe calls for brown sugar)
    • 2 tablespoons Dijon mustard (site recipe calls for “yellow mustard”)
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon onion powder
    • 1/2 teaspoon freshly cracked black pepper
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon kosher salt (I didn’t add the salt)


    1. Prepare your charcoal grill for indirect grilling ahead of time.
    2. Pork Roast - rinse, pat dry, oil it up with a half-Tbs on each side then liberally add the Kosher Salt followed by a tsp each of the remaining rub ingredients but only a half tsp of Cayenne. Fridge it for six hours. Remove from fridge about a hour before grilling to lower the Roast's temperature.
    3. Sear the Roast over direct heat till each side browns then move it to the indirect heat side. Continue grilling until the Roast reaches 150 degrees internal temperature. Remove. Tent it on a platter and rest for 20 minutes. Then slice to your preferred thickness.
    4. Dice the onion, de-seed and dice the Jalapeno and Poblano Peppers and dice the garlic; while the Roast is on the grill.
    5. Add the diced ingredients to a pan and saute for five minutes or so. Add the black beans including the liquid (Eden's liquid only includes water and Kombu Seaweed) and green chili. Add half tsp of rub ingredients but omit the Cayenne and Smoked Paprika. Stir to thoroughly combine. Cover and continue cooking until the beans are done. We like ours on the soft side.
    6. Prepare the rice as you like it. Serve the black bean mixture over the rice.
    7. For the Sauce:
    8. Combine all the sauce ingredients in a small saucepan then stir and cover. Simmer for 10 minutes then remove from heat. Ready to spoon over the slices of Pork.

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