Rinse pork tenderloins with cold water.
Use a sharp knife to remove any extra fat and silver skin.
Coat the outside of each tenderloin with a tablespoon of mayonnaise.
Generously sprinkle Jeff's original rub on to all sides of the pork tenderloins.
Prepare your smoker for cooking at 225-240°F with indirect heat.
If your smoker has a water pan, fill it up with water or liquid of your choice.
When the smoker is ready, place the pork tenderloins on the smoker grate and close the door/lid.
Prepare the maple barbecue glaze by mixing 1 cup of maple syrup to 2 heaping tablespoons of Jeff's original rub. Stir well to combine.
Baste the meat with the glaze every 30 minutes until it is finished cooking.
When the pork reaches 145°F as measured with a digital meat thermometer, it is perfectly done and should be removed from the smoker right away.
Allow the meat to rest under foil for about 10 minutes before slicing.
Serve and enjoy!