The night before you plan to barbecue, combine the rub ingredients in a small bowl. Apply the rub evenly to the bone in pork loin, massaging it into every little pore, reserving one tablespoon of the rub. Place the bone in pork loin into a plastic bag and refrigerate overnight.

Before you begin to barbecue remove it from the refrigerator. Let the bone in pork loin set at room temperature for one hour.

Prepare the “Andy’s Drum Smoker™” for smoking with a temperature of 200 to 225 degrees.
Transfer the Bone in pork loin to the grill. Cook the bone in pork loin until an internal temperature of 135 degrees is reached, 1 to 1.25 hours per pound. Every hour or so, spritz with apple juice.

When the meat is cooked, remove it from the grill and let it stand at room temperature for 20 minutes. Then cut the bone in pork loin into desired size of chop. Grill the chop for a few minutes on each side before serving. Let it rest in the steam table (145 degrees) 30 minutes before serving. Serve with Andy’s Original Blend Barbecue Sauce. One variation you may consider is serving with Andy’s Carolina Gold Barbecue Sauce.

18-20 pound bone in pork loin.

Rub use Andy’s Barbecue Seasoning or make a simple barbecue rub. 1⁄4 cup paprika
1⁄4 cup ground black pepper
1⁄4 cup salt

1⁄4 cup sugar
2-tablespoons each of chili powder, garlic powder, onion powder. 2- teaspoons cayenne (optional)

One variation for a simple spritz is.
1-cup of Andy’s Original Blend Barbecue Sauce 1⁄2-cup each salad oil and water
12-ounces of beer