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Smartphone photo of sliced Smoked Pork Loin on a dark wooden board showing moist interior meat and natural juices.

Smoked Pork Loin with Mahogany Spice Rub and Pink Smoke Ring

This Smoked Pork Loin features a deep mahogany spice rub crust and a perfect pink smoke ring. Learn the secrets to keeping this lean cut incredibly moist and juicy with our low-and-slow smoking method.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 (4-5 lb / 1.8-2.3 kg) center-cut pork loin roast trimmed of silverskin
  • 2 tablespoons (30ml) yellow mustard or olive oil as a binder
  • 3 tablespoons (36g) dark brown sugar packed
  • 2 tablespoons (14g) smoked paprika for mahogany color
  • 1 tablespoon (15g) kosher salt
  • 1 tablespoon (15g) coarse cracked black pepper
  • 1 teaspoon (3g) garlic powder
  • 1 teaspoon (3g) onion powder
  • 1 sprig fresh rosemary for garnish

Equipment

  • 1 Smoker (Pellet, Charcoal, or Offset) Preheated to 225°F
  • 1 Digital Meat Thermometer Essential for accuracy
  • 1 Dark wooden cutting board

Method
 

Preparation
  1. Trim any excess silverskin from the pork loin and pat completely dry with paper towels.
  2. Coat the roast in yellow mustard. Mix the rub ingredients and press firmly into the meat until a thick layer forms.
Smoking
  1. Place the pork in the preheated smoker. Smoke until the internal temperature reaches 145°F (63°C), usually about 2-3 hours.
  2. Remove the pork from the smoker and let it rest on a cutting board for 15-20 minutes under loose foil.

Notes

Always use a meat thermometer; pork loin dries out quickly if overcooked.
Fruitwoods like apple or cherry provide the best color for the mahogany crust.