![](//3.bp.blogspot.com/_8XIbd_8uaPM/THbYBJxqUfI/AAAAAAAAE8g/H1FUEkfQ7f0/s280/abc4.jpg)
Marinated pork loin gettin' a lil' Pittsburgh burn on it
![](//2.bp.blogspot.com/_8XIbd_8uaPM/THbYAwhCPtI/AAAAAAAAE8Y/C8zE8ySP0NU/s280/abc5.jpg)
After a quick char hot & nasty ... I pulled dat pork loin off the fire & gave it a good dusting of this great rub ~
Oakridge BBQ ~ made by a frien of mine in Kansas City
![](//2.bp.blogspot.com/_8XIbd_8uaPM/THbYAo4zLZI/AAAAAAAAE8Q/rkuUj_siYj4/s280/abc6.jpg)
Then I pushed all dem hot coals to one side, threw a couple chunks peachwood on top the coals & finished the pork loin indirect - internal target temp 140*
![](//4.bp.blogspot.com/_8XIbd_8uaPM/THbYAbbiZ-I/AAAAAAAAE8I/RYF9kzcMEgs/s280/abc7.jpg)
Brushed wit a lil' my homemade cherry/pepper bbq sauce the last 30 minutes of cooking to git a nice bark
They really look good, John! Will be anxious to see what they look like sliced. The "bark" looks and sounds incredible, what with the cherry/pepper sauce.
ReplyDelete