Prepare the rub:
Mix paprika, brown sugar, salt, garlic powder, black pepper, chilli powder, cayenne pepper, onion powder, Chipotle Chile, cumin, and mustard, all together passionately in a bowl.
Prepare the loin:
Remove the excess fat from the meat (leaving some residue, which will help keep the meat soft).
Make pockets between one coast and another (be careful, the piece needs to stay together!) and keep the chop aside.
Take the apple, wash it and dry it, cut it in half, remove the core and the stalk and cut it thin slices. Take the dried apricots, soak them in a bowl of warm water for 15 minutes so that they soften a little, and finally cut them into slices.
Take the loin, dry it well, and stuff the individual pockets with freshly ground black pepper, apple slices with slices of apricot.
Cover the loin with slices of bacon to keep it together and possibly tie it with kitchen string. The bacon will also help you to keep vegans away, so take this step with particular care.
Brush everything with a little oil and spread the rub over it.closing, cover the bones of the ribs protruding with aluminum to prevent them from blackening.
Prepare your device for indirect cooking at 110C.
Place the loin on the grill by placing a tray downstairs to collect the juices.
Smoke with apple tree for about 1 hour. Continue cooking until the internal temperature is at 70°.
Let it rest for about 20 minutes, before cutting and serving.
You can accompany the loin with small potatoes cooked in foil (throw them in the smoker while cooking the meat).
