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Pork rib loins... the aftermath

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  • SpeedyB
    Club Member
    • Jan 2019
    • 106
    • Golden, CO

    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 😆 3 yr old and wife loved it as well.

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    Attached Files
    Last edited by SpeedyB; February 12, 2019, 10:47 AM.
  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4414
    • Stockholm, Sweden

    #2
    That looks fabulous!

    Comment


    • SpeedyB
      SpeedyB commented
      Editing a comment
      Thanks Henrik!
  • Oakgrovebacon
    Club Member
    • Apr 2016
    • 1959
    • South central Illinois

    #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 😆
  • dsohmer
    Charter Member
    • Sep 2014
    • 139
    • South Central Texas

    #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
  • HawkerXP
    Club Member
    • Jul 2016
    • 5919
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #5
    Very nice!

    Comment


    • SpeedyB
      SpeedyB commented
      Editing a comment
      Thanks
  • RonB
    Club Member
    • Apr 2016
    • 13096
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #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!
  • Fire Art
    Club Member
    • Jan 2018
    • 988
    • Jackson hole Wyoming

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

    Comment

    • SpeedyB
      Club Member
      • Jan 2019
      • 106
      • Golden, CO

      #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!
    • Troutman
      Club Member
      • Aug 2017
      • 7457
      • aka Troutman Taco - Hanging Free in Tejas

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #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?
    • FireMan
      Charter Member
      • Jul 2015
      • 7826
      • Bottom of Winnebago

      #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.
    • klflowers
      Club Member
      • Sep 2015
      • 3468
      • Tennessee

      #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!
    • jfmorris
      Club Member
      • Nov 2017
      • 3225
      • Huntsville, Alabama
      • Jim Morris

        Cookers
        • Camp Chef FTG900 Flat Top Grill (2020)
        • Weber Genesis II E-410 w/ GrillGrates (2019)
        • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
        • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
        • King Kooker 94/90TKD 105K/60K dual burner patio stove
        • Lodge L8D03 5 quart dutch oven
        • Lodge L10SK3 12" skillet
        • Anova
        Thermometers
        • Thermoworks Smoke w/ Wifi Gateway
        • Thermoworks Dot
        • Thermoworks Thermapen Classic
        • Thermoworks RT600C
        Beverages
        • Whatever I brewed and have on tap!

      #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.
    • nsbbqguy
      Charter Member
      • Feb 2015
      • 88
      • Halifax. Canada

      #13
      Great looking cook!

      Comment

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    Meat-Up in Memphis 2021

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