Recipe - Bill Martins Awesome Pork Loin Rub

1 cup Brown Sugar
1/8 cup Salt; up to 1/4
1/8 cup Black pepper and cherry
pepper
1 ounce Chile powder
1 ounce Sage or poultry seasoning
1 teaspoon Cinnamon; (secret
ingredient)

Put it on the pit at 275 for just over 2hours, using oak, apple and a
little mesquite. This was my first time to use the Polder therm. and it was
great. When the loin reached 135 degrees, I brushed on some Jack Daniel's
Grill Glaze I'd made, then waited for it to reach 145. Took it off and let
it sit before carving. Nice smoke ring. Juicy and tender. Good smoky
flavor, although (as usual) a bit too subtle for my tastes.

Posted to bbqdigest by Gecrain@aol.com on Nov 17, 1998, converted by
MM_Buster v2.0l.