Place the Frenched rack of pork loin in a large (2.5 gal) zip top bag. Cover meat with Smoke on Wheels BBQ Marinade. Squeeze the air out of the bag, seal it, and allow the pork to marinate for six hours.
Remove the pork from the marinade. Preheat your cooker to 325°F. Wipe the excess marinade off the pork, but do not rinse. Use the residual marinade to bind the rubs to the pork. Cover the meat with equal parts Cattleman’s Grill Steakhouse Seasoning and Cattleman’s Grill California Tri-Tip Seasoning. Rest meat for 10 minutes.
Cook at 325°F until internal temperature reaches 140°F-145°F (check the temperature using an instant read thermometer like the Maverick PT-75). Remove. Cover loosely. Let rest 15 minutes. Slice in-between the bones for single chop servings.