We have had a Holland gas grill which works great. We have a few friends that have electric smokers, but wanted to go with a Weber 22" kettle and a SNS. I tried my first ribs which were very smoky and juicy but not as tender as I hoped. I'm anxious to try new techniques. We love pork loins and was looking for any tips on them or if pork butt is better to start with. Thanks!
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Club Member
- Sep 2015
- 8064
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
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to fiddle with a more capable cooker)
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Welcome to the Pit! You'll find some good ideas here: http://amazingribs.com/recipes/porknography/index.html
and here: https://pitmaster.amazingribs.com/fo...d-pork-ham-etc
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Welcome from Indiana.
The Holland grills are nice. My dad has 2 of them and he really likes them. I get frustrated with them though because there just really isn't any good way to control the temp (at least on the ones he has).
The kettle and SnS are a great combo!
Ribs that are too tough are sometimes under cooked. I recommend checking out Meathead's Last Meal Ribs if you haven't done so already.
Pork loin is one of my all time favorites to smoke because it is delicious, takes less time than a butt, and you can slice it and serve it by itself or put it on some bread and make a great sandwich
Typical recipe, process , and tips for me doing pork loin:
~inject with some apple juice or pork injection of your choice (optional)
~slather with some horseradish mustard (optional)
~generous coating of your preferred rib rub
~wrap it in a bacon basket weave (optional)
~smoke at 250-275 until internal temp hits 145
What you start with between pork loin and pork butt is entirely up to you. A pork loin will start to dry out fast after 140-145 so you need to watch it a lot closer. A pork butt is a lot more forgiving cut of meat, which is preferable when you are learning a new piece of equipment. It can stand the temperature fluctuations with little detriment to the cook than a lot of other cuts of meat... but... it obviously takes a lot longer (3 to 4 times longer) to finish than a pork loin.
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Club Member
- Nov 2014
- 5032
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome to The Pit Suemoe1. It's great to have you here and thank you for your support.
Since this is your first post, please check out our homework assignment post for new members. It contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
See you around The Pit!
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Founding Member
- Jul 2014
- 5571
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Hi Suemoe1 and welcome!
As someone else pointed out, the likely reason your ribs weren't as tender as you would like is that they needed to cook longer. Tough ribs means they weren't on long enough. If you overcook, they will be falling off the bone and mushy, not tough.
I highly recommend cooking a pork butt a few times. It is easy, and very forgiving, to cook. It tastes great. And it gives you a chance to learn the techniques before you move onto more challenging stuff. Plus I love pulled pork, so I always recommend that. :-)
I love smoked pork loin. It is also a pretty easy, forgiving, cook. I do a stuffed pork loin (just use stovetop stuffing). First, I dry brine the loin for 2+ hours, and then I cut the pork loin in half length-wise. but leaving about half an inch of meat on one side to act as a hinge. I put as much stuffing on top of that piece of meat as I can fit, close it up, and tie it every 1.5 inches, or so, with butcher's twine. It takes about 1 hour 45 minutes at 250 to hit 145 F internal temp. I'd pull at 140-145. Carve into thick pork chop slices. Yum. Like so
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Club Member
- Jan 2016
- 1341
- Louisiana - North West but a coon ass at heart
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Cookers
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Tru Temp 3619n
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Favorite Drink
Free beer
Coors Light
Windsor ( Canadian blended whiskey )
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Administrator
- May 2014
- 19026
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
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- Weber Jumbo Joe Gold (18.5")
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Thermometers- SnS 500 4-probe wireless
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- A few straggler Maverick ET-732s
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- ThermoPop, yellow, plus a few more in a drawer for gifts
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Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
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About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit Suemoe1! Thanks for joining up with us, we're happy to have you here.
I like to smoke my pork loins at 325+. I like how that gets them done fast and they seem to stay juicier, plus it gets them a nice golden brown. I'm also a fan of wet brining loins and loin chops. Mmmm. Funny, I have loin chops and a loin roast on the kettle with the SnS as we speak!
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