Hickory-Smoked Pork Loin

1. Trim fat from meat. Place meat in a shallow dish. For rub, in a small bowl, stir together brown sugar, orange peel, coriander, paprika, salt, ginger, and pepper. Sprinkle rub evenly over all sides of meat; rub in with your fingers. Cover and chill in the refrigerator for at least 2 hours or up to 4 hours.

2. At least 1 hour before grilling, soak wood chips in enough water to cover.

3. Drain wood chips. In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Insert an oven-going meat thermometer into center of roast. Sprinkle half of the drained wood chops over the coals. Place roast on grill rack over pan. Cover and grill for 1-1/2 to 2 hours or until thermometer registers 155 degree F. Add more coals and remaining wood chips as needed.

4. Remove meat from grill; cover with foil and let stand for 15 minutes before slicing. (The temperature of the meat will rise about 5 degree F during standing.) Makes 8 to 10 servings.