Smoked Pork Loin with Ruffles Potato Chips and Onion Dip

2 (1½-pound) pork loins 2 tablespoons olive oil 2 tablespoons barbecue dry rub

Butchers twine

8 ounces French onion dip 2 cups Ruffles Original Potato Chips

Apple cider vinegar Chopped chives (optional)

Instructions: Coat the loins with olive oil and season with barbecue dry rub.

Cut 6, 10-inch pieces of butchers twine and place them on a sheet pan parallel to the short side of the pan, approximately 1 inch apart.

Place the loins on the twine side by side. Smear the French onion dip in between the loins.

Put the Ruffles in a sealable plastic bag and crush them with your hands into small pieces. Scatter them over the dip inside the loins. Bring up the ends of each piece of twine and tie together. . Leave the loins out for 30 minutes to come to room temperature.

Heat the smoker to 225250 degrees, using wood of choice. Place the tied loins on the grates chips-side up and cook for 2 hours. After 2 hours, check internal temperature and spritz the pork loin with apple cider vinegar in 30-minute increments as needed.

The pork loin is finished when it reaches an internal temperature of 145 degrees. Remove from the smoker and allow to rest for at least 10 minutes. Slice pork loin in between the twine, removing the twine as you go, and garnish with chopped chives.

Makes 6 servings