The BBQ BRETHREN FORUMS. - View Single Post

pmad · 10-09-2012, 07:03 PM

Yeah, yeah, I know...

After 8 hours of brine (maple/honey)

Dry Rubbed
(In no particular order)

Thyme
Salt
Sugar
Brown Sugar
Coriander
White Pepper
Dry Mustard

Tied for cooking:

145 Minutes at 250°
(Did not take internal)

10-09-2012, 07:03 PM	#1
pmad is One Chatty Farker Join Date: 08-15-11 Location: St. Louis, MO	Pork Loin Rib End (Pron) Yeah, yeah, I know... After 8 hours of brine (maple/honey) Dry Rubbed (In no particular order) Thyme Salt Sugar Brown Sugar Coriander White Pepper Dry Mustard Tied for cooking: 145 Minutes at 250° (Did not take internal)