Marinated pork loin gettin' a lil' Pittsburgh burn on it
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
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*
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.
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