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Pork loin roast

amazinc | Jan 2, 201108:06 AM

Bought an 8-rib bone-in pork loin roast and want to do it for a crowd at a pot luck. Liquid brine or dry salting? Big Green egg, conventional grill or oven? Paste or dry rub? I love the flavors of pork and garlic together, but would consider other combinations/spices. 'Hounds, what are your suggestions?

Thanks in advance.

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