Well...I had so many ideas...and then we went to Cosco and they had Pork loin on sale.....like half price...so of course plans changed. So the first cook will be a pork loin...weather isn't looking good for tomorrow, so maybe Monday.
First suggestion would be to eventually start a new thread if you are now off the topic of the main title of this thread. Only reason I say that is when a thread gets old and a number of comments fewer folks seem to check back in as opposed to a new one...
2nd suggestion: Use your favorite rib rub on the pork loin, inject with some apple juice if you want, lay it on the rack until it hits an internal temp of around 140-145*. DO NOT slice it until you are ready to eat it. It will start to dry fast once air hits it. Serve by itself or as a sandwich. Enjoy.
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