Pork rib loins... the aftermath

[SpeedyB]

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.

[Henrik]

That looks fabulous!

[SpeedyB]

Thanks Henrik!

[Oakgrovebacon]

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

[SpeedyB]

Oakgrovebacon I'm only a thousand miles or so away.... c'mon down 😆

[dsohmer]

Those look fantastic.

[SpeedyB]

Thank you. At 6000 ft things dry out but every bite was moist on these, thankfully

[HawkerXP]

Very nice!

[SpeedyB]

Thanks

[RonB]

Congrats on a successful cook.

[SpeedyB]

Thanks RonB. I'd been having some challenges lately getting meats cooked through and moist, but this one worked!

[Fire Art]

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

[SpeedyB]

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

[Spinaker]

That is great to hear! Thank you for the support! We depend on fine folks like yourself! Great cook too!

[Troutman]

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

[SpeedyB]

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]

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

[SpeedyB]

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]

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

[klflowers]

That is some beautiful cooking.

[SpeedyB]

Appreciated. I like when it looks good, but love when it tastes the part too!

[jfmorris]

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!

[SpeedyB]

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]

Great looking cook!

[SpeedyB]

Hey thanks nsbbqguy!