recipe: smoked pork loin

yesterday was a chill Sunday, worthy of pulling out the old smoker for the giant slab of center cut pork loin in the fridge. the day prior i had rubbed it down with a dry rub, using an all-purpose "Magic Dust" recipe from Serious Eats, which turned out perfect for this. smokey & sweet with the slightest hint of heat. we ran into an issue with the smoker not getting hot enough (it was supposed to cook at 275 F for 1 hour per pound, but we did 2 hours at 150 F) and had to finish it off in the oven, but the result was still uber-smokey, sweet, and delicious. 

slapped on a roll with american and monterey cheese, sauteed pepper, onion, and mushrooms, and a big dollop of garlic and cayenne mayo. major mouth party. 

Ingredients List - Magic Dust: 
* makes 2 cups - which is WAY more than what's needed for a 2-3 lb roast. can be stored for 
future use. 

- 1/2 cup paprika

- 1/4 cup kosher salt

- 1/4 cup brown sugar 

- 2 tbsp mustard powder

- 1/4 cup chili powder

- 1/4 cup ground cumin

- 2 tbsp ground black pepper

- 1/4 cup garlic powder

- 2 tbsp cayenne powder

 to make: 

 blend all ingredients in a a small bowl; rinse and pat dry meat (pork loin in this case), then rub down completely with the rub. wrap tightly in cling wrap and let rest in the fridge for 24 hours. remove from fridge 30 minutes before cooking.

 for smoker cooking, allow to smoke at 2 hours per pound at 275 F degrees, or until internal temperature is 155 F. 

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