You can buy cedar planks at Costco during the summer months. You have to soak the plank for at least 4 hours before cooking on it. I have found that it works well to put it in a cookie sheet and cover it with water and weight down the plank with a glass of water so it doesn't float.
We buy the pork tenderloins (not pork loins), also available at Costco, and they usually come with two in each package. KC makes the Carolina BBQ Rub recipe (see below) and it lasts for many uses if kept in an airtight container. You first coat the tenderloin with a little olive oil, then sprinkle and rub in some of the dry rub. The BBQ Rub has some 'zing' in it, so if you don't like spicy, go easy on the rub. Then, place the seasoned tenderloin on the soaked cedar plank, which has also been coated with a little oil after being dried off with a paper towel.
Place the plank on the BBQ away from the direct flames (ours works well in the center), and cook with the lid closed until the meat reaches 160 degrees - which takes about 20-25 minutes. Don't worry if the plank chars a little around the edges, this is normal. When the meat reaches 160 degrees, take the meat off the plank and place on a platter. It should rest for at least 5-7 minutes before slicing. You can throw away the plank once it is completely cold to the touch.
It is so good when served with the Barbecue Glaze recipe shown below. Just drizzle a little on the meat on your plate. The combination of the smokey cedar taste, a little Carolina zing and this yummy glaze is to die for!
Note: You can also cook this in the oven instead of on a plank. Just put it in a shallow pan and bake at 425 degrees until the meat reaches a temperature of 160 (about 35-40 minutes). You'll miss out on the smokiness, but it is still really good!
A Carolina BBQ Rub
From Chuck Ozburn
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika
Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.
This is a really good glaze for any pork. I think it is best as a sauce served with the meat, but it can be put on the last few minutes of BBQing. Be very careful as this glaze burns very easily.
This recipe makes a lot, I usually make half the amount for our Sunday dinner.
1/2 c. soy sauce
3/4 c. catsup
3/4 c. honey
3 cloves garlic, minced
1/4 teaspoon Tabasco
Combine all ingredients and mix well. It should sit for at least 30 minutes before serving.