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How To Cook BBQ Spice Rubbed Pork Loin

How To Cook BBQ Spice Rubbed Pork Loin

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


  1. Remove your pork out of the packaging, rub the joint with a little oil then sprinkle with F&Co BBQ spice rub (in the same way you would use salt & pepper), massage into the flesh then leave to marinade for up to 2 hours.
  2. Prepare a BBQ kettle for both direct and indirect cooking set at 200°C.
  3. Place the pork skin side down and cook for a few minutes until the skin starts to pop and blister then turn over, transfer to the indirect cooking zone and cook for 1½ to 2 hours reaching a core temperature of 70°C before resting.
  4. Alternatively, follow same method using a conventional oven set to 180°C fan assisted/ 200°C without fan (gas 6).
  5. Leave to rest in a warm place for 20 minutes before carving into thin slices.

Serving Suggestion:

  • Fresh peppery watercress salad dressed with a drizzle of rapeseed oil & a squeeze of lemon & buttered new season potatoes.
  • The Ingredients
  • • Free Range Flat pork loin or belly joint
  • • F&Co BBQ spice rub (use 40g per kilo)
  • • Rapeseed oil

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