Mississippi-Style Pork Loin with Barbecue
2 tablespoons course ground salt
1 tablespoon light brown cane sugar
1 teaspoon lemon pepper
1 teaspoon fine ground black pepper
1 teaspoon cayenne
1 teaspoon chili powder
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1 (3- to 4-pound) boneless pork loin
1/2 cup yellow mustard
Mississippi Basting Sauce
1 cup cider or red wine vinegar
1 cup hot water or broth
2 cups ketchup
1 cup cider vinegar
1/2 cup (1 stick) butter
1/2 cup dark brown cane sugar
1/4 cup yellow mustard
1/2 cup white Worcestershire sauce
1 teaspoon Tabasco sauce
3 whole lemons
To make the barbecue sauce, combine the ketchup, vinegar, butter,
sugar, mustard, Worcestershire sauce, Tabasco sauce and lemons in a
sauce pan over medium heat.
Squeeze the juice from the lemons into the sauce through a sieve, to
remove the seeds and add pulp and zest to the mixture. Bring to a
boil, stirring with a wire whisk. Reduce the heat and simmer for 30
minutes. Remove the lemons before use.
To make the rub, combine the salt lemon pepper, cayenne, chili
powder, dry mustard, garlic and cinnamon in a bowl and mix well.
Store mixture in an airtight container in a cool dark place.
Rub or paint the pork loin with yellow mustard all over using a
pastry brush. Season all over with rub. Place in your cooker and
smoke for 3 to 5 hours or until the internal temperature is 145 to
160 degrees F.
Combine the ingredients for the basting sauce and use to baste the
pork after 1 1/2 hours of cook time; baste every 30 to 45 minutes.
Tip: If preferred, apple juice or pineapple juice can replace the
During the last 30 to 45 minutes, glaze loin using 1 cup of barbecue