Grilling & Recipes: Smoked Ribeye

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	Name:	Tall Cotton -
	Subject:	Smoked Ribeye
	Date:	11/29/2011 6:50:41 PM

Mack, I used to do pork loins regularly. Use whatever seasoning/rub mixture you'd like on teh outside. Leave all the fat on. You need it since the pork is so lean. I injected creole butter garlic and cooked to an internal of 140-145. After a short rest it makes great sliced pork sandwiches or boneless chops.

As a dip/sauce reduce 3 TBS of basalmic vinegar to half, add 1 cup of chicken broth and 1 cup of maple syrup and reduce that to half. It makes a great sauce for any grilled or smoked meat.