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Smoked pork loin

Smoked Pork Loin Recipe

Indulge in the tantalizing taste of our succulent pork ribs, meticulously smoked to enhance their rich flavor. Perfectly complemented by your preferred BBQ sauce, these ribs offer a mouthwatering experience that will leave you craving more.
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Prep Time 30 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American
Servings 2
Calories 1466 kcal

Equipment

  • Smoker
  • Tongs
  • Mixing Bowl
  • Brush
  • Chef Knife

Ingredients
  

For the pork loin

  • 5-6 pounds pork loin (boneless)
  • Yellow mustard as needed

Barbecue Rub

  • 36 g kosher salt
  • 40 g black pepper
  • 8 g garlic powder
  • 8 g onion powder
  • 20 g paprika powder

Instructions
 

  • Preheat the smoker
    Preheat a smoker with wood or pellets (preferably hickory or apple wood) to 225℉/107℃.
  • Prepare the dry rub
    Prepare a bowl, add salt, black pepper, garlic powder, onion powder, and paprika powder. Mix well.
  • Prepare the pork loin
    Pat the pork loin roast dry with a paper towel. Remove excess fat with a knife.
  • Marinated Pork Loin
    Use a brush to evenly apply yellow mustard on the surface of the pork tenderloin, and then sprinkle the rub powder evenly on both sides. Alternatively, you can use your favorite rub powder.
  • Monitor the internal temperature
    To ensure the pork loin reaches the ideal internal temp, it’s recommended to use an accurate wireless meat thermometer like Typhur Sync to monitor the internal temp of the pork loin. To begin the process, insert the thermometer probe into the center of the thickest portion of the meat, ensuring that the safety notch is fully inserted into the meat.
  • Then, simply set the target temperature to 145℉/63℃ by selecting Pork > Roast > Loin in the parameters list on the Typhur App. Press the start button on your phone. You will be promptly notified once your food is ready to be removed from the smoker.
  • Add the pork loin to the smoker
    Transfer the pork loin to your preheated smoker, then securely close the lid.
  • Remove Pork Loin from the Smoker
    Using tongs, carefully remove the pork loin and place it on a heat-resistant surface. Wrap it with foil and let it rest for at least 3 minutes. (The internal temperature will continue to rise affected by carryover cooking.)
  • Carefully remove the probe, Slice, and serve!

Nutrition

Calories: 1466kcalCarbohydrates: 24gProtein: 239gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 737mgSodium: 7582mgPotassium: 5039mgFiber: 10gSugar: 2gVitamin A: 5057IUVitamin C: 1mgCalcium: 202mgIron: 15mg
Keyword Pork Loin, Smoked Pork Loin
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