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What temperature should I use on the smoker

post #1 of 7
Thread Starter 

I am planning on smoking a whole pork loin (large loin; 24" long by 4" thick) and baby back ribs together tomorrow.  Jeff's temperature recommendations for the ribs (using the 2-2-1 method) is 225 degrees.  The whole pork loin is 250 degrees.  Question is which should I use or should I split the difference (approx 235 degrees).

post #2 of 7

Personally I'd run the smoker at around 225

post #3 of 7

X2 on the 225

post #4 of 7

x3 on the 225, although most times I range between 225 and 250

 

post #5 of 7

 X 100!!

post #6 of 7

225 is a good tempt but that loin can be cooked hot if you inject it and cook with care. good luck, expiriment and learn what suits your style. IF there is a hot end in your smoker i'd put the loin there and the ribs on the far side. just my opinion.

post #7 of 7

225*F for both and take the Loin to 140-145* if you don't mind a little pink, it will be Mega Juicy...If pink pork weirds you out or you are serving old school folks like my 84 yo Mom, 150-155* will still get you some tasty pig...JJ

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