More Advise

Discussion in 'Pork' started by cman95, Jan 3, 2008.

  1. cman95

    cman95 Master of the Pit SMF Premier Member

    Saturday I am going to fire up the smoker again. I got a small pork ribeye roast (loin I guess) and plan to marinate it in Stubbs Pork Marinade. It seems like a sweet and sour marinade. Frankly I have never used it so we will see. I am guessing about 4-6 hours in marinate as I do not want a real strong taste to it. Any suggestions out there, I am open for advise as always.
  2. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    As with anything, keep a temp probe in the meat and cook to at least 165, depending on what you plan on doing with it. If it is a loin you would do fine just slicing it and serving it up filet style.
  3. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

  4. cman95

    cman95 Master of the Pit SMF Premier Member

    Thanks guys. Should I take it out at 150-155*? When I place in towels and put in cooler will it not keep cooking and rise to 165*? I do not want to dry it out.[​IMG]
  5. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    I will usually cook loins to 155º - 160º.
  6. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    The cooler and towel's will get you nothing on that piece of meat except overcooked and probably dry, depending on the fat, which i think is about none.....
    Cook to about 155 MAX and just tent with foil and enjoy...[​IMG]
  7. When I do loins I marinade them in a dry rub, either Jeffs recipe or a pitmaster buddy of mine that has his own rub and smoke them for 2 hours to 155-160. Then I will baste with Sweet Baby Rays and let go for another 10 minutes, then turn and baste other side and let go for another 10 minutes. After that I'll wrap them in 2 layers of foil and put in cooler, they will stay hot and not dry out on you. Another good recipe is put loins in a container and dump a bottle of Italian Salad dressing all over it and then generously cover with Cavenders Greek Seasoning. I have found that you can't really over power the meat with the Cavenders. Smoke it until 155-160. I usually just slice it about 1 inch think and serve.
  8. cman95

    cman95 Master of the Pit SMF Premier Member

    Again thanks for all the info. 25* here this morning. Saturday it will be 71* here. If ya don't like SE Texas weather, stick around 30 will change. lol. Saturday should be a great day to smoke...if the weather don't change.[​IMG]
  9. richtee

    richtee Smoking Guru OTBS Member

    25?!? Sheesh! Here's my local weather! Oh and NHL standings from last night too ;{) Notice the Dallas/Wings game? oops game 4-1 Wings
  10. cman95

    cman95 Master of the Pit SMF Premier Member

    I admit you are COLD!! But you got to remember we don't get 25* very many times in a winter. It is cold to us. You try to stay warm man.[​IMG]
  11. flash

    flash Smoking Guru OTBS Member

    I have done differently on this. I smoke till 150º or so, then foil for the cooler. I know the Tender loins we did came out very juicey. Maybe only a 1/2 hour in the cooler.
  12. seaham358

    seaham358 Smoking Fanatic OTBS Member

    I like to wrap the loin in thick sliced bacon. Always comes out super moist and has a great taste.
  13. bombo80

    bombo80 Smoke Blower

    You state that you have a ribeye roast. Is it bone-in or boneless ??

    If it is a boneless loin roast, It would be fine to marinate is overnight. If you are concerned about it going too long, put it in the marinade just before you turn in for the night. Then in the morning it'll be ready to go.

    Wrapped in bacon would be interesting to try. I did an Elk roast that way, and it turned out great. Either way, I would use a foil pan, and smoke it, bringing the IT up to the 150*, then seal it in it's juices and let it go for a bit longer, but not much over 160*. You could take it out at that time and blanket wrap it in a cooler, and let it rest for an hour, or so, maybe less, if it's meal time. Slice it up and enjoy.

  14. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Cman all the ones I have done I pull out at 155-160 for slicing. This is done and helps to keep it from drying out also. A chef friend of mine recomended the temps to me a few years ago when I was still using an oven and it really helps to keep it from drying!!!!!!!!!!!!

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