Ingredient List:
- 2 to 3 lb — Butter flied Farmland Pork Loin / Country Rib
- 1 oz — Rub per Loin Grill Daddy’s Voodoo Rub
- 1 oz — Rub per Loin Spice It Up Oil
- 1 bottle — Wing Time Garlic Parmesan Buffalo Sauce
- 1–3 — chunks Cherry Wood
- 1 — Jaccard
- 1 — Vacuvin
Instruction:
Take well chilled Country Ribs and coat them lightly with Spice It Up oil and then a medium coat of Voodoo Rub, all around and on the ends.
Then on the butterfly joint side of the meat only, use the Jaccard and make the penetrations ~ ¾ to 7/8 of the way thru each piece. Taking care with the Jaccard, do not penetrate all the way to the skin side of the meat. Place the Country Rib into the Garlic Parmesan Buffalo marinade, place the lid on the Vacuvin and pull a vacuum. Set the Vacuvin aside in the refrigerator for about an hour. Prepare your grill and any other dishes at this time.
Preheat the smoker or grill to low and slow heat (170–210°). Add 1 to 2 small chunks of wood as needed. Take the meat out of the Vacuvin and set the meat into the smoker or grill’s Indirect heat zone.
Make sure the loin is positioned in the indirect heat zone for ~1 hour until the meat surface starts to sweat ~120° internal meat temp. Stop adding smoker wood at this point.
Leaving the meat unwrapped; elevate the oven temp to 280° for ~3/4 hour until the meat’s color is golden brown.
Now elevate the oven temp to 380° and roast the meat, ~ 3/4+ hour, and start basting with Garlic Parmesan Buffalo Sauce. Once the loin shows a good glaze, you can slow down the basting cycle until the end. Continue cooking until the internal meat temp is 160°, and then pull the loin to rest for 10–15 minutes, before slicing to serve.
Serve immediately with Wing Time Garlic Parmesan Buffalo Sauce, as a dipping sauce.
Enjoy!!
