Tuscan Fire Pork Recipe | Italian BBQ Dry Rub

Toscana Fire is the most Italian rub in our assortment — and pork is the perfect canvas. Roasted fennel seeds, smoked paprika, and cayenne pepper give the meat a warm, aromatic bark reminiscent of the best porchetta from Tuscany. But from the BBQ.

What you need:

  • 1.5 kg pork tenderloin, pork neck, or spare ribs
  • 40–50g Toscana Fire BBQ Rub
  • 3 tbsp olive oil
  • 2 cloves garlic (finely chopped)
  • BBQ or oven
  • Aluminum foil or butcher paper
  • Meat thermometer

Preparation

Mix the Toscana Fire BBQ Rub with olive oil and garlic to form a paste. Rub this generously over the pork. Let marinate for at least 2 hours in the refrigerator — overnight gives the deepest flavor.

BBQ preparation

  1. Preheat the BBQ to indirect heat: 120–130°C.
  2. Place the pork on the grate.
  3. Cook for 2–3 hours for pork neck or spare ribs, 45–60 minutes for pork tenderloin.
  4. Use olive wood or cherry wood for a Mediterranean smoke flavor.
  5. Core temperature: 65–68°C for pork tenderloin (medium rare), 90–95°C for pork neck (pulled).
  6. Let rest for 10–15 minutes before slicing.

Oven preparation

  1. Preheat the oven to 180°C (convection).
  2. Place the pork in an oven dish with a splash of white wine or water.
  3. Cook for 25–30 minutes per 500g until the desired core temperature.
  4. Turn up the oven to 220°C for the last 10 minutes for a crispy crust.
  5. Let rest before slicing.

Tips for the best result

  • Pork tenderloin cooks quickly — use a thermometer to avoid overcooking
  • Olive oil in the marinade enhances the Italian notes of fennel and garlic
  • A splash of white wine in the oven dish adds extra depth
  • Always let the meat rest — especially pork tenderloin dries out quickly if sliced too early

Serving

Slice thinly and serve with grilled zucchini, roasted tomatoes, and fresh bread. Or as pulled pork on a ciabatta with arugula and Parmesan.

→ Order the Toscana Fire BBQ Rub
→ Also view the Toscana Fire Chicken Recipe
→ All about Toscana Fire Rub — flavor profile & tips
→ Discover more flavors with the Starter Pack

Learn more about BBQ techniques?

→ What is low & slow BBQ? The basics explained
→ How to make a perfect bark?
→ Core temperatures for BBQ — complete overview
→ Which smoking wood to use? Hickory, apple, cherry, and mesquite explained