While I was thumbing thru my Chili Pepper magazine, I decided to make a pork loin! It needs to stay in a plastic bag, casserole dish with a lid or roasting pan with a lid for no longer than of 24 hours so the dry ingredients blend into the loin.
Rub the pork with with all the dry ingredients. Refrigerate for no longer than 24 hours in a covered dish, plastic bag or roasting pan.
Combine all ingredients for the baste in a plastic bag, casserole dish or roasting pan.
Remove loin and place in dish or what ever way your cook the loin. To make on a smoker, maintain a heat of 270-320°F for 5-6 hours. To grill, heat grill to medium low and cook for 1 1/2-2 hours. To bake, maintain a temperature of 350°F for 1-1 1/2 hours.
Baste every 30 minutes all over the loin. Make sure either way you cook it, that the internal temperature is 160°F.