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Juicy slices of smoked pork tenderloin cooked to 145 degrees internal temperature.

Pork Tenderloin Rub for Smoking

This Pork Tenderloin Rub for Smoking uses simple spices and a touch of maple syrup to create a caramelized crust and juicy, tender pork every time. Cooked low and slow to 145°F, it’s easy, flavorful, and perfect for any occasion.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 50 minutes
Serving Size 4 servings

Equipment

  • Pellet smoker
  • Meat Thermometer

Ingredients

  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 2 – 2 tablespoons pure maple syrup
  • 2 pork tenderloins about 1 pound each

Instructions

  • Preheat your smoker to 225°F using indirect heat. Use mild wood such as apple wood or cherry wood for best flavor.
  • Remove the silver skin from the pork tenderloin using a sharp knife. Pat dry with paper towels.
  • Rub 1–2 tablespoons of maple syrup evenly over the entire tenderloin.
  • In a small bowl, mix together brown sugar, salt, black pepper, paprika, and chili powder.
  • Generously coat the maple-covered tenderloin with the dry rub, pressing gently to adhere.
  • Place the pork directly on the smoker grates. Cook for 60–90 minutes, depending on size.
  • Use a meat thermometer and remove the pork when it reaches an internal temperature of 145°F.
  • Tent loosely with aluminum foil and allow to rest for 10–15 minutes before slicing.
  • Slice against the grain and serve. No BBQ sauce required, but feel free to serve some on the side for dipping.

Notes

  • Cooking time will vary depending on the size of your tenderloin.
  • Always cook to temperature, not time.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.