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Pork rib loins... the aftermath

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    Pork rib loins... the aftermath

    Thank you for everyone's advice yesterday. The end result was a success.

    Wet brined overnight with Blonder's brine recipe. This afternoon, split the ribs and smoked two recipes side by side.

    Left - coarse ground pepper followed by Malcom Reed's - Killer Hogs BBQ Rub.
    Right - Light dose of course ground pepper, Rosemary, Thyme and garlic powder.

    Both turned out wonderfully. The baby backs on bottom tasted great too! In fact my 2 year old came back 4 times for more πŸ˜† 3 yr old and wife loved it as well.

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    Last edited by SpeedyB; February 12, 2019, 10:47 AM.

    #2
    That looks fabulous!

    Comment


    • SpeedyB
      SpeedyB commented
      Editing a comment
      Thanks Henrik!

    #3
    That looks great! Just awoke and now would like some for breakfast.

    Comment


    • SpeedyB
      SpeedyB commented
      Editing a comment
      Oakgrovebacon I'm only a thousand miles or so away.... c'mon down πŸ˜†

    #4
    Those look fantastic.

    Comment


    • SpeedyB
      SpeedyB commented
      Editing a comment
      Thank you. At 6000 ft things dry out but every bite was moist on these, thankfully

    #5
    Very nice!

    Comment


    • SpeedyB
      SpeedyB commented
      Editing a comment
      Thanks

    #6
    Congrats on a successful cook.

    Comment


    • SpeedyB
      SpeedyB commented
      Editing a comment
      Thanks RonB. I'd been having some challenges lately getting meats cooked through and moist, but this one worked!

    #7
    Awesome cook now pull the trigger and become a member so you can all learn together πŸ€“

    Comment


      #8
      Fire Art, I'll be joining no doubt once the trial is up! This group has been extremely friendly and helpful 🍻

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        That is great to hear! Thank you for the support! We depend on fine folks like yourself! Great cook too!

      #9
      Good work young man. That's an interesting looking loin, appears to have been cut off the bone. Bet it was delicious !!

      Comment


      • SpeedyB
        SpeedyB commented
        Editing a comment
        Thanks Troutman. I received it from a client who works in the meat/restaurant industry.

        What bone are you referring to as being cut off from?

      #10
      Moist & tender, great accomplishment. Its
      cool having the fam come back for seconds +.

      Comment


      • SpeedyB
        SpeedyB commented
        Editing a comment
        Agreed. Especially the little one; the only thing she ever asks for more of is spaghetti, and she literally came back four times for more!

      • FireMan
        FireMan commented
        Editing a comment
        Whoa, you really hit a home run, better than spaghetti, wow. That’s something for a little one.

      #11
      That is some beautiful cooking.

      Comment


      • SpeedyB
        SpeedyB commented
        Editing a comment
        Appreciated. I like when it looks good, but love when it tastes the part too!

      #12
      Ok, what am I looking at here? Are these loin back ribs with the full loin still attached? I've never seen anything like that for sale. I've done a lot of pork loins, and I've done a lot of baby back aka loin back ribs, but I've sure never seen a pork loin for sale around here with the ribs still attached. That looks amazing!

      Comment


      • SpeedyB
        SpeedyB commented
        Editing a comment
        Yes jfmorris, you are correct! You will notice in a thread last Saturday in the main recipes forum, I posted asking what it was. I received them from a client of mine and couldn't quite connect the dots.

        Pretty awesome when the back loin and baby backs are connected - you get a combined eating experience when you smoke them together, the slice into chops.

      #13
      Great looking cook!

      Comment

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