Brown Sugar Pecan Pork Loin Smoked On The Weber Kettle
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- เผยแพร่เมื่อ 5 ส.ค. 2024
- Nuts in a rub? Absolutely! For this Pork Loin I mix up a rub that includes ground Pecans that have been dry roasted, adding an incredible nutty flavor to the finished product after it is smoked on the Weber Kettle.
Brown Sugar Pecan Rub Ingredients
2 TBSP Ground Pecans (Dry Roasted Unsalted)
5 TBSP Brown Sugar
1 tsp Kosher Salt
1 tsp Cracked Black Pepper
1 tsp Paprika
Honey Pineapple Sauce Ingredients
¾ cup Pureed Pineapple
¼ cup Honey
2 TBSP Soy Sauce
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#cooking #grilling #porkloin - แนวปฏิบัติและการใช้ชีวิต
Great cook. Very juicy. Love pork loin on the kettle. 100% would try this recipe.
I prefer to watch this over professional cooking shows
Thanks! I'm just having a great time cooking and making videos :)
You're the Bob Ross of cooking.
I need a fro to truly take that title :)
Okay folks today we're going to take a happy little pork loin and we're going to sprinkle some brown sugar on it and today we are to cook it on the Weber grill LOL
@ And maybe we'll save a piece for our friends the squirrels :)
Just imagined him with the fro lol...
Second time I do this recipe, delicious every time.. Greetings from Mexico
I come back to this vid a couple times a year. It still makes me chuckle when you partially miss the mixing bowl and toss the pepper onto the cutting board. Happens to me more than I'd like to admit. 😋
Just did a pork loin with this rub. Topped it with Jim Beam maple bourbon sauce. Did not disappoint. Thanks for the rub recipe!
Did this with pork tenderloin. Turned out great.
I made this yesterday. Turned out amazing. Will definitely make this again.
Glad I've found your channel. My favority bbq channel, thanks for the amazing and relaxing content
Thanks so much :)
Oh my goodness. Very cool looks amazing. I'm hungry now. Have a great weekend.
I followed this recipe exactly. Super delicious! And the sauce was great. It’s worth making. Thanks for the great recipe
Awesome 👍
Looks great. That is why I buy John Henry's pecan rub it is great.
Impressive looking pork loin you cooked up there Ry!!! Also impressive was that homemade rub and sauce! Excellent cook brother!!! Cheers!!
Thank you, Troy! I appreciate that :)
Wow!!! My RY recipe book is getting full 😃😃 And, thank you for sharing, Ry... 👍🏾👍🏾
Looking forward to trying this.
Ry I have to say that IS the best looking pork loin I have ever seen! I bet those flavors are out standing! Great job and great video
Thanks!
You’re awesome 👏🏾 cook I try this one and use Tennessee honey whiskey sauce on some brisket it was AMAZING 🤩
I love this recipe, it will go in to my repertoire as we consume a lot pork loin. I've never ground up any type of nut to use in a dish and this just seems so right. Can't wait to give it a run on the newly broken in Oklahoma Joe's highland. I don't own a Weber kettle so I will adjust my cooking vessel accordingly to cook this. Thank you Ry!
It should work great on the Highland :)
Going to use this Rub for my next Loin.
Hey Ry great video, looks great, thanks mate, enjoy the weekend
I don’t even cook but I like watching your videos😂 keep it up👍🏻
That looks awsome! This will ne my next Pork Loin receipe!
Yeah I was very pleased with this one :)
God damn it Ry! I was going to make only Jerky this weekend, now I have to make pork loin too!
Pork Jerky :)
Fantastic cook Ry love the rub on that pork loin and the pineapple sauce to go with it keep up the great work my friend.
Thank you :)
Using nuts in cooking is underrated, it works really well :)
The color of this was excellent - and it sure sounded tasty!
Thanks!
Oh Looks so good! :)
YEP !! RY!! I'm all in on that 1,I've been wanting to smoke 1 for awhile but they got pricey here in South Florida . But my kamander is ready!! Nice video
Fire that Kamander up!
another great show. yum yum!!
Thanks!
Call it Pineapple and Pecan Fusion Pork Loin. ;) All those flavors are perfect for pork. Great color from that rub and still super moist. Awesome job bro.
Yeah that rub turned out really nice :)
That is it! I never throw enough pepper on the cutting board. That is why my roasts are crap! Mystery solved! Thanks Ry.
Scattered pepper is the secret :)
got family coming down this weekend might give this a go we love pecans
Pecans are awesome :)
Trying the recipe this weekend.
I hope you enjoy it :)
Outstanding cook! I'm going to try this soon. O yea, Smoky Ribs sent me...
Awesome! Glad you came by :)
I found a recipe online for an apple rub and I put it on a pork loin and put it on my pellet smoker smoked it with maple pellets it was delicious 😋
Apple is soooo good with pork :)
Beautiful
I literally cannot believe I have never thought to put nut powder into my rub. How many times am I going to have to admit that on your comment feeds?!?! What an awesome idea. Thank you, Ry. This is another light bulb moment. Smoke on 👉 💨
-Jonathan
Thanks so much!
Very nice looking pork loin Ry ! It’s my favorite meat to cook ! My porkloin got me a 3rd place finish in the pork category at the state fair behind 2 guys that cooked ribs! I loved the color of your pork loin ! Looks juicy as heck !
3rd place is fantastic up against ribs!
Cooking With Ry we had cook at the state fair the recipe as we did at the county level qualifier.It was an awesome experience!
Yum doing one Saturday but going to wrap it in bacon of course 😂
Awesome cook bro that looked absolutely delicious I bet that make a killer sandwich to
That's exactly how I had some leftovers :)
Looks delicious Mr.
Thanks!
Going to make a pork loin today. Debating using kettle or PBC. Leaning toward kettle. It’s only half a pork loin, we split it and froze the rest. Thinking PBC might be overkill for a small hunk of meat.
Time to put one on .
The color is a money shot.
Once again a great cook if you have and use a Weber kettle with a slow and sear unfortunately allot of us do not have that set up.
You can use this same recipe with any method for long cooks. Charcoal baskets, snake method, etc...
You oughta get sponsored by the pork board
Looked great, Ry, nice and juicy.
Thanks!
love your videos. do you have any tips on what smoker to buy when you are just getting started?
I actually did a video about that very question: th-cam.com/video/gq3rOqmpeqg/w-d-xo.html :)
Ry, I really enjoy watching your videos! I am going to try to replicate this cook on my Pit Barrel cooker. Jut not sure how to do the sear part. I guess my next BBQ purchase is going to have to be a Weber Kettle. Do you have a recommendation, and do the trays you use come with or are they purchased as accessories? I also intend to buy a MoJoe griddle for it.
The grates that come with it are perfectly fine. You can easily accessorize with other items, which is part of the beauty of the kettle :)
Was wondering if u had ever thought about getting a pellet grill???... Just bought a pit boss whiskey still smoker and absolutely love it. Been using a stick burner for a couple yrs kinda like the convenience of it...gonna try ur lion recipe soon my wife said it looks amazing!!!
I am planning on getting one :)
Excellent job Chef! I'm making this tomorrow, and I have a question. Is there any reason you didn't glaze the loin at approx 120? Thanks in advance
You could certainly do that if the timing works better for you :)
Absolutely fantastic. I have a question. I don't have the funds to purchase a Weber Kettle grill at this time. I have a Char broil gas grill, I know I can load one side with coals and position the meat opposite side of the coals.But the part that I having issues with is how to regulate the temp.?Any advice will be appreciated.
Thanks
You can just use some of the burners on the gas grill, leaving the others off. I've done indirect cooking many times on my gas grill. Works great. You just have to adjust the burners for the temp you want with the lid closed :)
Hi Ry, found your channel by watching the Raspberry Rock off-grid channel. Really enjoy your channel, you do a great job. I have a weber performer and a green mountain pellet smoker, and cook out year round. I just recently started using the snake method on the weber to smoke meat, just wondering if you have used this method and if so, do you have any tips?
I've used the snake method but prefer others for longer cooks, either the Briquette Baskets or the Slow n Sear. With the snake, especially using larger cuts of meat, I find that the indirect zone keeps shifting so the meat needs to be repositioned. For smaller cuts I see no issue with it :)
Cooking With Ry Thanks, that makes sense.
Nice video :) Notifications on
Thank you :)
Next time pull at 140, put sauce inside foil, loin on top, close the wrap and in a cooler for 20 mins, it’ll engorge the sauce and be a little bit more Rosé
Hey Ry, was your briquette basket fully lit or did you “minion” it with a few lit the rest unlit? I’m thinking about trying this this weekend. I didn’t see you add any briquettes so was curious if your basket lasted for the whole two hours.
Thanks so much for all your great content. It is much appreciated!
I usually light a layer on top and let it burn down :)
@@CookingWithRy Awesome! Thank you so much for your lightning fast responses! Much appreciated sir!
Nice cook Ry. Your drizzle sauce appeared to be more of a splat sauce. :-)
It left a nice splash :)
Doing this tomorrow. It's all rubbed and sitting in the fridge ready to go.
Awesome!
any opinion on wet brining pork before smoking? to help chances of not being dry at the end
I've done that with some double cut pork chops and it worked well. But really aiming for that 145 with some slow cooking seems to keep pork away from the dry zone when I've cooked it :)
where can I get the recipe written out so I can follow?
Great recipe but why put the loin in fridge for the hour when slow cooking? Definitely trying this and will baste pineapple glaze for a magic finish. Thanks for sharing.
It went in the fridge to have some time to absorb the flavors from the rub. I wouldn't leave pork unrefrigerated that long.
Is that Ninja chopper in your Amazon store list what you called the spice grinder in this video? If not, do you have a link to your spice grinder?
Here is one similar to what I use. The actual one seems to be not there anymore: amzn.to/3uaQn49
@@CookingWithRy Thanks I'll check it out as it seems handy for all kinds of things.
I'm doing my 1st ever Rib cook right now. My issue right now is I think I put too many coals and my temperature is 400 and doenst lower even with the vents almost closed. I think I have to take some out to bring the temps down. I'm Learning!!!!!
It's always best to start with fewer coals. I've done the same thing with too many coals to be gin with :)
@@CookingWithRy I took some coals out, and now I'm hovering 300/280
We're cook times mentioned?
If I didn’t mention it then I wasn’t tracking it since temperature is the determining factor for this cook.
What would you think of this rub without pecans?
It would be fine.
Pull your pork at 140. 145 is overcooked once you rest it.
It’s turned out fine.
Its called peeee caaaan. Not puhcahn
Not where I'm from :)