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Ingredients
Brine
1/4 Cup kosher salt
1/4 Cup sugar
2 Cups water
3/4 Teaspoon Mesquite liquid smoke seasoning
2 Cups ice
1 (3 � 4 lb) Pork loin
Rub
3 Tablespoons paprika
1 Teaspoon garlic powder
1 Teaspoon cumin
1 Teaspoon onion powder
1 Teaspoon ground mustard
1 Teaspoon black pepper
1 Teaspoon chili powder
Instructions
Brining
In a large pan, combine salt, sugar and water. Cook over medium heat until sugar and salt are dissolved. Remove from heat. Add Mesquite smoke seasoning and ice to cool brine to room temperature.
Place pork loin in a gallon sized resealable plastic bag; add cooled brine. Seal bag and refrigerate for 8 to 12 hours or overnight.
Remove pork loin from brine; rinse and pat dry.
Rub
Combine ingredients for rub. Sprinkle on both sides of pork chops.
Grilling
Prepare grill and cook until it reaches an internal temperature of 160�F.