Rick's Butt Rub® Pork Loin

Buttrub.com Recipes

Rick's Butt Rub® Pork Loin
(Contribution of Rick Ruark)

Rick says he only shares this recipe with a few quality people, so he thought it was time to share it with his good buddy Bad Byron and his friends. He calls this the "GOOP" concoction.

You will need:

1 6-8 lb pork loin
1 cup Wesson oil
3/4 cup Worcestershire
4 tablespoons Butt Rub seasoning
3 tablespoons black pepper
2 tablespoons garlic powder
1 teaspoon salt

Directions:

Use mesquite chips on the coals (IMPORTANT)

I like to butter-fly the loin to reduce cooking time. Cook over medium grill (about 310 degrees)

Continue to baste pork while cooking over grill. Don't let the meat dry out. As you baste continue to sprinkle a little extra Butt Rub on the meat (just a little at a time).

Use all the "GOOP" concoction when you baste--don't leave any in the bowl. As you get to the bottom of the bowl you will notice good spices ...keep spreading this on the meat, it will form a nice spice crust.

As the meat reaches 170 degrees internal, pull from the grill and let the meat rest for a couple of minutes.

Slice into bite size pieces and share with only the closet of friends.