Remove spare ribs, remove tenderloin, set aside. Cut pork loin in half. Freeze one half. Make 2” criss cross cuts, 45 degrees,on fat cap to rub spices. Spray with olive oil first to make spices adhere. Bring to room temperature with spices on.

Light barbecue charcoals till white hot. Sear the meat five minutes over hot coals, meat side first, then flip to cap side down, sear till dripping fat flames the coals. Remove to indirect heat on grill, meat side up to check for doneness.

Half close grill vents, lower temp to 300F degrees, and cook the loin over indirect heat, till internal temperature is 140F degrees. My grill takes 90 minutes for a five pound loin. It is very important to cook pork at the right temperature to prevent trichinosis. If you do not have a thermometer, the loin is done when clear juice runs out of the top, view picture below. Place on cutting board under towel, rest fifteen minutes. The internal temperature will rise to 145F degrees.

Pork loin is very succulent and tender, it does not need to be cut across the grain. It can be cut in large steaks on the 45 degree diagonal, 7” long instead of 5”. Slice pork loin in 1” thick slabs, whole pieces to adults, end pieces to kids. Serve with apple sauce and brabant potatoes. Enjoy.

To save any leftover pork loin steaks, slice leftover grilled pork into 1” chops, shrinkwrap tightly individually and freeze. Good for a few months in the freezer.