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Dry brined pork roast will be a hit at your your next backyard event. Moist, well seasoned pork with a hint of smoke from the BBQ is a hard one to beat.
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dry brined rotisserie pork roast

Dry brined roast pork cooked on the BBQ is an easy way to feed a bunch of people. The dry brine ensures the meat is moist and well seasoned and who can resist anything done on the grill.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Main
Cuisine: bbq
Servings: 10


  • 1 pork loin - preferably with as much fat as possible
  • 1 Tbsp kosher salt per 5 pounds of meat

Dry Rub

  • 2 Tbsp butcher's black pepper medium coarse black pepper
  • 1 Tbsp pure mild chill powder New Mexican or Ancho
  • 2 tsp paprika


The Pork

  • Dry brine the pork loin for 3 to 4 days using 1 Tbsp of kosher salt per 5 pounds of meat.
  • Combine the dry rub ingredients.
  • When ready to cook, remove from refrigerator and rub liberally with the dry rub.
  • Thread the rotisserie spit through the meat lengthwise.
  • Spit roast until the internal temperature of the pork loin reaches 135F Remove from your BBQ and let rest 15-20 minutes.

Board sauce

  • Simply mix the board drippings with a bit of olive oil, salt and pepper. Depending on what you are roasting you can also add a bit of fresh lemon juice or some finely chopped herbs. Really, it's up to your imagination.


If you don't like my dry rub use yours. Just make sure you don't use more salt. It will be well seasoned from the dry brine. If you didn't have time to dry brine use whatever you want. You are in control here!
Cook the pork to an internal temperature of 135F. The temperature will rise another 5 degrees or so while the roast rests. This follows health guidelines. The days of cooking pork to 160F are gone. Google it!