Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce
"We "dry-brined" the pork before grilling it. This method calls for rubbing a mixture on the pork and chilling it. This allows for salt to pull seasonings into the meat and improve juiciness and flavor. It's unusual, but you do chill uncovered to keep the rub "dry." (Otherwise, the rub dilutes in trapped moisture.)..."
INGREDIENTS
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2 tablespoons smoked paprika
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2 tablespoons brown sugar
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1 tablespoon kosher salt
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1 garlic clove, pressed
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1 teaspoon coarsely ground pepper
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4 teaspoons chopped fresh thyme, divided
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1 (3 1/2- to 4-lb.) boneless pork loin roast
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Kitchen string
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Sticky Stout Barbecue Sauce
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