Pork Loin and Country Style Ribs

Discussion in 'Pork' started by ddave, Aug 17, 2008.

  1. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Did a couple of pork loins and a small package of country style ribs Friday after work. It was a nice relaxing quickie smoke -- if there is such a thing as a quick smoke.

    Used Dutch's Smoked Pork Loin with Mahogany Sauce post for the pork loin. Man, that sauce is pretty good!! Thanks for sharing, Dutch. Had no pressure since there weren't any dinner deadlines or anything. It was a pretty laid back smoke -- no smoking logs or anything and I only took one picture -- just enough to prove it really happend. [​IMG]

    I spritzed the CS ribs with apple juice and Jack Daniels but just used the mahogany sauce on the loins. When the loins were done, I put the ribs in foil and put them in the oven "butt style" since they are from the shoulder.

    I probably should have pulled the loin sooner -- it was a little rubbery on the outside but very tender and juicy in the middle. The CS ribs were yummy but could have stayed in the oven longer. Parts of them had started to crossover to "fall apart" tender but most of them had some chew, which was fine.

    I am really starting to like the way my SnP is cooking. With the sand pan in the middle and the water pan to the left, it took slighly longer to warm up and even out but when I opened to spritz, the temp recovered within 5 minutes. Not much wind to speak of that day either so that was nice.

    All in all not a bad little smoke, nothing spectacular but no disasters either, so I'll take it. [​IMG]


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