Ingredients

2汤匙。橄榄油
1 Tbs. kosher salt
2茶匙。甜辣椒粉，最好是匈牙利人
2茶匙。ground cumin
1 tsp. granulated sugar
1/2茶匙。辣椒辣椒粉
2 cloves garlic, minced
6-rib bone-in pork loin roast (4 to 5 lb.), chine bone removed, trimmed of excess fat
1食谱Jalapeño-Lime Salsa

准备

Heat all burners of a gas grill to medium low. An oven thermometer resting on the grill grate should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, lower the burners slightly. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.
Set the pork on the grill, meat side down. Cover and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the meat away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.
For a three-burner gas grill, turn the middle burner off and set the front and back burners to medium low. For a two-burner grill, turn the back burner off and set the front burner on high. Flip the pork and move it to the cooler zone of the grill—an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F. Cover, and cook, checking the grill temperature every 15 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 1 to 1-1/4 hours. Transfer to a cutting board and let cool for 10 minutes. Slice into chops by cutting between the bones and serve the chops with the salsa.

Prepare a charcoal fire with a hot zone and a cooler zone by pushing all the coals to one side of the grill. An oven thermometer resting on the grill grate should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, let the coals cook down. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.
Set the pork, meat-side down, over the hot zone of the fire (directly over the coals). Cover and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the meat away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.
翻转猪肉并将其移至烤架的冷却区域 - 放在凉爽区域上的烤箱温度计（盖子向下）应记录约350°F。盖上锅盖，直到插入145°F的肉寄存器的最厚部分，1至1-1/4小时。当猪肉烤时，检查温度并每15分钟发射一次；可能有必要在火灾死亡时添加新鲜的木炭。将猪肉烤制到切菜板上，冷却10分钟。通过切成骨头，将骨头切成碎片，然后将排骨与莎莎酱一起食用。

（3个评分）阅读评论

Cocodrie|2012年6月11日

I used a two pound boneless pork loin roast (not a pork tenderloin), used the rub, and refrigerated it overnight as per the recipe. My husband roasted it using the rotisserie on our gas grill. The result was a juicy, delicious piece of meat with a nice flavor from the rub. And, the jalapeno-lime salsa? It was not so different than the one we usually make, but this one is out of this world - absolutely fantastic - just delicious by itself, and with the pork. It may just be the salsa we use from now on, whenever we need, or want salsa. And, yes, I'd make this dish again in a heartbeat!
tamalemolly|10/05/2008

I have made this twice now to rave reviews for tow different groups. I am making it again next week by request. Easy - yummy.
Elonios|2008年8月6日

I used this recipe on a pork tenderloin and it was incredible. Although it didn't have to cook as long as the pork loin in this recipe the spice rub was incredible. I sliced up the pork tenderloin, added the salsa and put it in warm grilled corn tortillas. But all my guests could say was "that pork was amazing" for the next couple of days they were visiting.