The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.
Recipe information
Yield
8 Servings
Ingredients
Citrus-thyme brine
½
2
1
½
¼
1
1
1
1
1
4
1
dry rub and assembly
1
1
¼
2
1
1
Special equipment
Preparation
Citrus-thyme brine
Step 1
Bring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and add 2 cups cold water. Transfer brine to a large heatproof bowl or jar. Squeeze orange and lemon juice into brine and add citrus halves and thyme. Chill until cool.
Step 2
Place pork in a large resealable plastic bag and add brine. Seal bag, pressing out air, and chill at least 12 hours.
Step 3
DO AHEAD: Brine can be made 2 days ahead; cover and keep chilled. Pork can be brined 24 hours ahead; keep chilled.
dry rub and assembly
Step 4
Remove pork from brine, brushing off any spices. Let stand at room temperature 1 hour before grilling.
Step 5
Toast coriander and fennel seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in mortar and pestle or spice mill; combine in a small bowl with brown sugar, salt, pepper, and paprika.
Step 6
Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off) and oil grate. Pat pork dry and rub all over with dry rub. Grill over direct heat, bone side up, until lightly charred, about 5 minutes. Turn pork and grill, bone side down, until lightly charred, about 5 minutes more.
Step 7
Transfer pork to cooler side of grill, bone side up; cover grill. Grill pork, turning occasionally, until an instant-read thermometer inserted into the center of loin registers 145°, 45–60 minutes. (The internal temperature of grill should be 400°; add more charcoal or adjust heat as needed.)
Step 8
Transfer pork to a cutting board, tent loosely with foil, and let rest 20 minutes. Cut loin from ribs, and slice loin; cut between ribs. Serve with Peach Mustard.
Step 9
DO AHEAD: Dry rub can be made 1 day ahead. Store airtight at room temperature.