How to BBQ Pork Loin

5 from 1 vote

This recipe is the perfect guide for How to BBQ Pork Loin to perfection. It is beginner-friendly and ensures an incredibly delicious and juicy result thanks to our homemade marinade, dry rub, and BBQ sauce trio.

This is your new secret weapon against dry, bland pork loin. The marinade packs in the flavor and moisture while the dry rub gives a wonderful crust. Brush on that Kansas City-style BBQ sauce for a carmelized and sticky exterior that makes every bite burst with flavor.

Get perfectly juicy pork loin and never have chewy meat again by following our guide for a medium-rare (yes, it is safe!) pork loin!

Prep Time10

Cook Time2

Total Time2 10

Course: Grilling

Cuisine: American

Keyword: bbq pork loin, dry rub pork loin, how to bbq pork loin, marinated pork loin, smoked pork loin

Servings: Servings

Author: Joshua Boquist

Equipment

Ingredients

4-5 pound pork loin
4 cups pork marinade
4 tablespoons pork loin dry rub
½ cup BBQ sauce

Instructions

Marinate

Optional: trim any excess fat from the pork loin, if desired. The fat will otherwise render nicely when smoked and add flavor to the meat.
Add the pork loin to a bag or large bowl and dump in the marinade. Ensure that the marinade is covering the pork. Marinate for at least one hour or, ideally, overnight.

Rub and Smoke

Preheat your Traeger smoker to 225°F.
Remove the pork loin from the marinade and pat it dry with a rag or paper towel.
Coat the entire surface of the pork loin in the dry rub. Set the pork loin aside until the smoker reaches 225°F.
Throw the pork loin on the smoker and place your thermometer in the center of the loin. Smoke for about 1-½ hours or until the pork loin reaches an internal of 120°F.

Brush and Rest

Use a basting brush to apply the BBQ sauce to the pork loin. Coat all sides of the meat, rolling it over on the grill grates.
Cook for an additional ½ hour or until the internal temperature of the pork loin reaches 140°F and the BBQ sauce is caramelized.
Pull the pork loin from the smoker and let it rest for 10-15 minutes. Ensure that the internal temperature reaches 145°F while it is resting.
Slice the pork loin and serve with your favorite sides.

Notes

USDA guidelines say to cook pork loin to an internal temperature of 145°F before letting it rest for 3 minutes. Due to carry-over cooking, I always pull my pork at 140°F so it can hit 145°F while resting.
Use a meat thermometer to ensure a proper internal temperature. Cooking times are just a recommendation. It is best to monitor the cook with a quality thermometer instead.

Nutrition