A Fall treat for me is anything that taste like pumpkin…pie, bread, beer, etc. But have you ever tried pumpkin ribs? It’s amazing…Scott Thomas, author of the Grillin’ Fools blog, created this wonderful rub that reflects the essence of the holiday season.
While Scott has perfected the pumpkin ribs, I’ve had other uses for it such as the Blueberry Muffin Stuffed Fatty. This time, I used the rub on a 2lb pork loin that turned out amazing. Look for yourself…
Pumpkin Spice Rub
1 tbsp pumpkin pie spice
1 tbsp brown sugar
1 tbsp granulated garlic
1 tsp paprika
black and white pepper
- Set up the grill for smoking or the 2-zone method @ 250 degrees
- Mix all the spice rub ingredients together.
- Coat the pork with the rub.
- Place pork loin on the cool side of the grill and cook until the internal temp reaches 135 degrees (about 2 hours).
- Apply BBQ sauce the last 15 minutes of cooking.
- Remove the meat from the grill and onto a platter to rest for 10 minutes.
- Slice and serve immediately.
An extra step to make the pork loin juicy is to soak it in a brine. It makes a huge difference for lean cuts of meat like a pork loin. Here is a simple brine mix I used, it’s excellent with pork or poultry…
- 6 cups of water
- 1/3 cup Kosher salt
- 1/3 cup White sugar
- 1/2 White onion, quartered
- 4 Garlic cloves, crushed
- 1 Lime, quartered
- In a sauce pan, bring the water, salt and sugar up to a boil until ingredients are dissolved.
- Pour brine into a large container with a lid to seal. Add the rest of the brine ingredients and place in the refrigerator overnight.
- Add the meat to the brine and soak for a few hours or 1 day in the refrigerator.
- Dry off the meat with paper towels when ready to grill.