Maple & Hickory Smoked Dry Rubbed Bone in Pork Loin Rib Roast

Discussion in 'Pork' started by mooseman, Nov 23, 2009.

  1. mooseman

    mooseman Fire Starter

    As some of you may recall, I cooked one of these several weeks ago. This time I dry rubbed with Moose Rib Rub #1, then smoked on the Kingsford Oval with Maple & Hickory using the firebrick method for 1 1/2 hours at about 300 degrees, then finished off with a nice sear and pulled at 152 and rested for 20 mins. This one was even better than the last one as it had a more prominent smoke flavor. Here it is after I pulled it:

    And here it is plated, with rib bones removed:

    As much as I enjoy pork tenderloins and loin roasts, the bone in rib loin roasts are fast becoming my favorite.
  2. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    What a gorgeous pork loin that is! I have always thought that bone in gave better flavor to the meat!
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    What a nice smoke, gotta love it.[​IMG]
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Now that is a fine looking piece of meat...[​IMG]
  5. treegje

    treegje Master of the Pit

    My mouth is watering [​IMG]
  6. Just bumped my nos on the screen trying to get to it [​IMG]
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    That looks delicious MooseMan, Thanks for sharingthe Q-view.

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