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Pork Loin Rib Roast with Qview

post #1 of 6
Thread Starter 

I asked the butcher  to cut me a bone in pork loin roast. He did.

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5.80 lbs@ 1.98 per pound.....hard to beat.

 

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I rubbed it with mustard

 

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and coated it with Jeff's Rub ( with a little extra pepper). 

 

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Cooked it over a placesetter in the Egg @225 for 6 hours, sprayed with apple juice a few times.

 

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The bark looks burnt, but doesn't taste that way.

 

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As you can see, its still very moist. 

 

I have always cooked these in the oven until now. If anyone has any suggestions, I am not too smart to learn.

 

Regards,

 

Matt


Edited by Bulldogbacchus - 1/1/11 at 11:40am
post #2 of 6

now that looks very good, well done

post #3 of 6

Suggestions???

 

I only have two suggestions:

 

#1  Keep making your Pork loins like that---Looks perfect!

 

#2  Left-click on that last picture above, to get a closer look at some nice juicy smoked Pork!!!!

 

What was the internal temp when you removed it?

 

Thanks,

Bear

post #4 of 6
Thread Starter 

 

I did not check the temp. I have a thermometer....guess I should start using it.
post #5 of 6

smoking a 3 1/3 lb pork loin rib roast tomorrow for me and my wife, going to smoke a couple of spuds and a pot of what I call Jersey Devil Smoked Beans. Pics tomorrow

post #6 of 6
0708131632.jpg 22k .jpg file

 

 

 

 

0708131634.jpg 21k .jpg file

 

 

 

Here are the pics, forgot to shoot the beans, was too hungry

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