This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Smoking a Pork Loin? (and Boneless Beef Short Ribs!!!!)

  • Filter
  • Time
  • Show
Clear All
new posts

    Smoking a Pork Loin? (and Boneless Beef Short Ribs!!!!)

    Well, walking around Sams Club or any grocery store nearly always produces large chunks of meat in my shopping cart, and I end up with more than our fam can eat, so I share some with friends and #theRibList peeps.

    We've been digging Pork Tenderloin a ton, and whole Pork Loins as well. So much cheaper to cut your own chops from a loin, particularly when stores put it on sale for $1.69 a pound.

    So I cut chops from a whole loin for the last 2 days, and had a bunch of it left today.

    Couple that with me noticing that in the midst of breaking in #WhoDat1 and such, I've burnt 30 bags of charcoal in the past month or so, and NOT ONE SPLIT on my Offset, #LilTex.

    Feeling like my BBQ Manliness was getting a little lopsided, I decided to remedy that today by smoking

    1. That Pork Loin, cut into 3 chunks and rubbed with (from left to right)
    a.) Garlic chunks, rosemary with s&p and some onion powder,
    b.) Simply Marvelous Cherry (my new fav for chicken) and
    c.) Memphis Dust
    2. Some Spare Ribs sawed into strips. It was 2:30 today when I was at the store, and I needed something that would be cooked about 7, and this looked super intreguiging!
    3. Get ready for it...Boneless Beef Short Ribs! They were small and marbled and beautiful! 4 pieces that weighted a pound, so they should be ready in time for dinner, or a tasty after dinner snack.

    I got some splits burning down on the pit when I got home from church so I'd have a nice bed of coals later in the day.

    Click image for larger version

Name:	IMG_5170.JPG
Views:	58
Size:	181.2 KB
ID:	116663
    Here are the 3 chunks of Pork Loin. I took the silverskin off the backside with my newly resharpened knives.

    Click image for larger version

Name:	IMG_5167.JPG
Views:	72
Size:	147.4 KB
ID:	116665
    The Beef Ribs on the left, and the Port Rib Cuts on the right.
    Click image for larger version

Name:	IMG_5168.JPG
Views:	73
Size:	185.9 KB
ID:	116668 And them rubbed, Big Bad Beef Rub and Memphis Dust, respectively.

    Click image for larger version

Name:	IMG_5171.JPG
Views:	59
Size:	297.2 KB
ID:	116667 And Onto #LilTex, with Post Oak splits, temps ranging from 225 to 300. I need to get smaller splits for this little offset.

    Ok, I forgot my times a bit, but I think we pulled the Pork Loin about 3 hours later? It was overdone from my target, at about 165 degree internal. My Beautiful Wife and I went for a walk and ended up talking with some neighbors for an hour, Surprise! No worries.

    Click image for larger version

Name:	IMG_5172.JPG
Views:	66
Size:	193.4 KB
ID:	116662
    The Loins look great! The Memphis Dust was the least set bark. That gorgeous sugar in it needs more time to set, I'm thinking.

    Click image for larger version

Name:	IMG_5174.JPG
Views:	66
Size:	173.1 KB
ID:	116664
    What a pretty pink ring all around this loin!

    I liked the Cherry and the Garlic Rosemary ones most. Maybe because I was frustrated the MD rub came off with my fingers. But all 3 were really good.

    But then...wait for it. I let the Beef and Pork Ribs smoke some more, about 4.5 hours total, I think. Internal Temp, Ok, I don't remember. 180's? But is was completely probe tender.

    The Beef Ribs...Wow!
    Click image for larger version

Name:	IMG_5177.JPG
Views:	74
Size:	110.2 KB
ID:	116666
    Did I mention that Beef Ribs may be now my absolute favorite BBQ Meat?!!!

    The larger one is sitting on the counter next to me while I type. I'm going to wrap it and put it in the warming drawer for a few hours and eat it with the cookies my super cute wife is making right now!

    QUESTION: What's your recipe for cooking/Smoking Port Loin and Pork Tenderloin?

    Isn't this fun!

    P.S. Of course I grilled my wife a hamburger on the GrillMeister tonight when she said her tummy may not like the spicy chicken tacos that she made for dinner...#LightingUpGrillMeisterEveryNightThisWeek
    Attached Files

    Beef short ribs are my absolute favorite to BBQ and EAT!


      Those beef ribs look out of this world, nice work!

      For pork loins or tenderloins, wet brine overnight, MMD, smoke to 125 IT (I like cherry or apple), brush with MH's KC Classic or Tennessee Whiskey Q Sauce, sear off all sides till 135 IT, carry over will take to 140 where pork loins and chops are at their finest. Not original at all, but there is a reason it is the classic.


        Try pounding out some of the loin chops to about the thickness of a chicken fried steak and then cook and eat it like one. The procedure is basically the same as for chicken fried venison back strap.



        No announcement yet.
        Rubs Promo


        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

        Bring The Heat With Broil King Signet’s Dual Tube Burners

        3 burner gas grill

        The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

        Click here to read our†complete†review

        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker

        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

        Click here to see our list of Gold Medal Gifts

        The Pit Barrel Cooker May Be Too Easy

        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

        Click here to read our detailed review and the raves from people who own them

        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review

        Is This Superb Charcoal Grill A Kamado Killer?

        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

        Click here to read our detailed review of the PK 360

        Click here to order directly and get an exclusive AmazingRibs.com deal

        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker