Smoked Jamaican Jerk Pork Loins

Smoked Jamaican Jerk Pork Loins

Poked holes in it with a fork, make sure to go through the fat.
I rubbed the jerk all over the loins then placed in plastic bag for overnight.
Smoke at 225-230 for around 4 hours or so, internal temp of 145.
Big loin so I then wrapped in foil and continued for internal temp of 165.
Wrapped in foil and let sit on table for at least 30 min.
Jerk I used:
14 tbs. onion powder.
10 tbs. onion flakes.
6 tbs. allspice.
6 tbs. black pepper.
6 tbs. cayenne pepper or ground red pepper.
6 tbs. brown sugar.
6 tbs dried thyme.
12 tsp. ground cinnamon.
2 tbs. rosemary.
3 tbs. ground ginger.
6 tbs. garlic powder.
2 tbs. sage.
3 tbs. chile powder.
4 jalapeno peppers.
8 tbs. vegetable oil.
1/2 cup lemon juice.
1 tsp. kosher salt.
4 tbs. white vinegar.
1/2 cup apple cider vinegar.
1/2 cup Mango Rum
Mix in food processor until a paste consistency.