Last night I grilled pork tenderloins that I rubbed with ancho chili powder, cayenne, yellow mustard, paprika and brown sugar. I let them sit overnight to soak up the rub and man, oh man, what a flavor. Served them on buns with an Alabama-style white bbq sauce. Livin large! Great on ribs too.
Nice... Sittin' 'em overnight is what puts it over the top... The difference between good and great... I'm doing that more and more, whenever I can... Good mix...
Seems like this would over power the flavor of the pork... I like slight enhancement but still like to taste the meat...
It all depends I guess on the strength of the rub and the thickness of the meat... 8 hours with something thin makes sense... I also hate when meat gets too marinated, but 24 hours hasn't caused that with the stuff I use... Aside from flavoring, the salt in the mix brines the meat, making the finished product tenda and juicy... That's one of the biggest plusses, 'specially with lean pork and white meat chicken...
I've tried an awful lot of rubs over the years, both immediately before smoking and refrigerating overnight. As of late I find myself using a combination of kosher salt, ground black pepper, and garlic powder immediately before smoking, Still getting rave reviews. John
