Baby Backs, Loin and Kielbasa "Way too many Pics" (Loin Update)

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

sqwib

Smoking Guru
Original poster
OTBS Member
Sep 25, 2007
5,962
1,034
Philadelphia
Baby Back Ribs

              
8077515328_f3d6d74ac8_z.jpg
                           

 

Updated, fixed pics December 24, 2014

Baby Back Ribs

September 10, 2012

You know you love "Q" ing when someone asks if you have photos of the family and your reply is, "No, but here are a few pics of my last cook".

Or your son says, "Dad tell me a story" and you start off with, "Did I ever tell you the time I hit the dreaded stall".

This Saturday was filled with mixed emotions, I had to choose between a Half of Killian's or picking up some meat for the pit. I got the meat, I guess George will have to wait another week. Should I be worried?

Anyhow I picked up two ten pound pork loins, some Loin Back Ribs, Kielbasa (for some reason was really craving kielbasa and sauerkraut sammies ) and a summer sausage, the plan is to cook one loin and slice half up for lunches for the week and hot pork sammies. The other half we be sliced thicker for dinner.

Have the kielbasa for dinner tonight and munch on the summer sausage during the cook. The second loin I will be attempting Canadian bacon.

Picked some jalapenos from the garden to smoke for later dishes.

Running the pit at 250°.
 
8077477787_736f7b6df7_z.jpg

 
  • Started by removing silver skin, it actually came off much easier than when I do my spare ribs.
8077478911_1bc6f29567_z.jpg

 
  • Used a modified rub from my Fast and Hot ribs cook.
[h2]Rib Rub: [/h2]
  • 3 tablespoons light brown sugar
  • 1 teaspoon cayenne powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons white pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon dry mustard, such as Coleman's 
  • 1 teaspoon course black pepper
  • 5 teaspoons seafood seasoning, such as Old Bay
  • 1 teaspoon ginger powder
 
8077480041_5bfe998e1b_z.jpg

  • Added a bit of rub, I used tongs for handling the meat because it's much easier than washing your hands in between every picture.
8077480513_bb04da69c1_z.jpg

 
  • Flipped and repeated the process.
8077472294_5fb18eb310_z.jpg

 
8077484935_41911bf565_z.jpg


8077475712_f72cb31cf6_z.jpg


8077486493_b992ab6150_z.jpg

 
  • Readied the pit, I had some stray lump and charcoal to use up so I started the pit with them.
8077488615_0da8999324_z.jpg

 
8077489835_3303b16a4a_z.jpg

Now I have to pick this up!
  • The Pit is warmed up and the meat is ready to go, I decided not to use a rib rack on this cook. Threw on some Jalapenos from the garden for later cooks.
8077480450_7fd3e366c9_z.jpg

 

8077481686_824ab3932e_z.jpg

 

8077490941_0deeb449ab_z.jpg

 

8077491409_f1736e6eca_z.jpg

 
  • Look what I found in the pond, this little guy better be careful or he will end up in the pit!
8077485340_a4772638cd_z.jpg



 
  • Moving along. Mopped the Loin and Ribs several times with the 50/50 mop.



  • Something to snack on

 

8077487278_54d5c73333_z.jpg


  • The Loin is now at an internal Temp of 140°, the loin is removed and wrapped in foil then towels (no cooler needed for a loin) and will rest half an hour before going into the refrigerator. 

  • Quick Peek at the loin.
8077495074_c5c39bfac1_z.jpg

  • Threw on the kielbasa once the loin came off the pit. The kielbasa was cooked little over two hours in the pit, then were transferred to a crock pot with sauerkraut, some bay leaves and a bit of Mrs. Dash's seasoning. This was dinner.
8077491312_824cd44e09_z.jpg

 

8077491794_0f14d08bd6_z.jpg

 

8077492422_eab68a92ed_z.jpg

 
8077502631_a8d6b59eed_z.jpg

 
8077501907_e77be7eaf2_z.jpg

 
8077496742_386b17efe3_z.jpg

 

8077496268_3e5f57283a_z.jpg

 
8077515821_820be22bf9_z.jpg

 
8077497814_4d93603a36_z.jpg

  • Started glazing the ribs with the modified BBQ sauce from the Fast and Hot Ribs. I glazed the ribs about five times on one side about every half hour, they were mopped the first 2 hours. I was attempting to build up the glaze and had great results. The Baby Backs were removed from the pit after about 4.5 hours at 250°
[h2]BBQ Sauce: [/h2]
  • 3 cups ketchup
  • 1 cup brown sugar
  • 1 cup rice wine vinegar Substituted with Cider Vinegar
  • 1/2 cup stone ground mustard We substituted with yellow mustard
  • 1/3 cup Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon sea salt
8077509215_ac8533716c_z.jpg

 

8077510649_1974c68421_z.jpg


8077502208_167083baf9_z.jpg

 

8077512683_63c9a513fd_z.jpg

 

8077514081_b61b616276_z.jpg

 

8077516513_555f384b40_z.jpg

  • Kielbasa is done
8077517641_e4ec6f3db5_z.jpg

 

8077509294_c28e9a154b_z.jpg

 

8077509886_2013f79d96_z.jpg



 
  • Ribs are done


 

8077520269_e32b07f286_z.jpg

 

8077522625_43c17185dc_z.jpg

 

8077523315_ae79c66cf4_z.jpg

  • Well how were they?
8077515876_a2665b4d39_z.jpg

 

8077516544_d986c0a7cc_z.jpg

 

8077518022_043d6ee859_z.jpg

 

8077518690_76ec0b1c8d_z.jpg

 

8077477271_0901f4f494_z.jpg


As you can see they are done, they came clean off the bone but weren't "fall off the bone done", I don't like it when you bite into a rib and the whole entire piece of meat comes off the bone. I like a little tug and a more controlled bite.

I like to chew the meat from the bone, the next Baby Backs I do will be at 4 hours max. These were perfect for my family but a little bit overdone for me, as far as the flavor profile goes they were really tasty. The baby backs are a bit leaner so I would rather keep the temps at 250° and cut back on time a bit rather than drop to 225° and cook longer.

I had to cut the BBQ sauce recipe posted above with 50% Sweet Baby Rays for the family (sissies).

My brother called up and invited us up so we headed up there with the ribs and had a few Abita's, my poor nephew who loves my ribs had his wisdom teeth out and couldn't eat any, oh well, maybe next time.

Ok now lets get back to the loin.
One half was rubbed with Montreal Steak Seasoning and the other half was salt and pepper. The 2nd loin will be Canadian bacon, I will start the cure Wednesday.


Loin is mopped several times throughout the cook with the 50/50 same as the ribs.

Cooked at 250° till an internal temp of 140° was reached.
90 minutes Internal temp is at 121°, 120 minutes internal temp is 140°, loin is removed, wrapped in foil and a towel and allowed to rest 30 minutes before slicing.

 
  • This loin was for dinner and lunches later in the week, so I sliced into it to check it out, sorry for the jagged cut.
  • Looking good, the pork is wrapped up tightly in foil and placed in the refrigerator.
8077495670_a07b75fb33_z.jpg

 

8077495074_c5c39bfac1_z.jpg

 

8077494538_8959c68316_z.jpg

  • The next day it heads to the slicer.
8075131403_dd5f8e7bf5_z.jpg

 

8075125192_05b832ee6a_z.jpg

  • It is still very moist.
8075124470_ffd9a39eee_z.jpg


8075123324_e9d52c7886_z.jpg


8075125477_0a87987c06_z.jpg


  • Then the sliced loin is vacuum sealed in deli containers for the week, these will make great sandwiches for lunches and we will also make hot pork sandwiches for dinner.
8075116822_6841bd1348_z.jpg

 

8075116328_d8f2f750bd_z.jpg





The whole family was Porked out, so I vacuum sealed and froze some of the loin and kept a piece to make a little bit of sweet and sour pork.

 
  • Sliced off a hunk for Sweet and Sour Pork
8075114086_375480c322_z.jpg


 
  • Vacuum sealed and in the freezer, this will most likely be thawed and sliced for hot pork sandwiches.
8075119489_122da5d20c_z.jpg



 
  • Pork was cubed and browned with a little Basil Olive Oil.
8075118681_dbbc7735d1_z.jpg

 
8075112192_8a857f9ba8_z.jpg





 
  • Added some Sweet and Sour Sauce.
8075109814_46da309d90_z.jpg



 
  • Let it start to bubble then turned off heat.
8075115149_547fcf686e_z.jpg

  • Served over Rice, real rice not that minute rice stuff!
8075126668_3807d1b99a_z.jpg

  • My better half made some quick little Ham and Cheese Croissants.
8075116781_dd48ed8d4d_z.jpg


8075127256_c9daa65294_z.jpg
 
Last edited:
SQWIB, morning..... You were really busy.....  Nice tutorial.... Great looking food.....

On a side note, I think this thread took longer to load that any other as of late.... That means, the q-views were right on !!!!!

Dave
 
Oh man that all looks great! We love hot pork sammies! Are those slices of the SS on there? 

Awesome tutorial and thanks for the recipes!
Yeah those were my little snacks so I would leave the other stuff alone.
 
Sqwib, Thanks for the informative Q-view.  I need a slicer!  That loin looks so good.  That is my next thing to do.  The ribs looked good too.  Again, thanks for sharing.  Steve
 
Awesome looking smoke Sqwib...Everything looks like it came out excellent. I have a pork loin in the freezer ....
drool.gif
think it better hit the smoker quick after seeing those results!!!
beercheer.gif
 
You just ruined my Stouffer's chicken alfredo.......lol...............Awesome qveiw.....................
icon14.gif

 
 
SQWIB, morning..... You were really busy.....  Nice tutorial.... Great looking food.....

On a side note, I think this thread took longer to load that any other as of late.... That means, the q-views were right on !!!!!

Dave
Thank you

Yeah sometimes I go a bit Heavy on the posts.
Those are gonna be some good Sammie's. Looks like everything came out great.
The hot pork sandwiches are always a big hit.

Thanks\
Oh man that all looks great! We love hot pork sammies! Are those slices of the SS on there? 

Awesome tutorial and thanks for the recipes!
Yes they were my snacks to keep off the main course.
That looks so good, well done
drool.gif
Awesome Job!
Thank you
Sqwib, Thanks for the informative Q-view.  I need a slicer!  That loin looks so good.  That is my next thing to do.  The ribs looked good too.  Again, thanks for sharing.  Steve
My slicer is older than dirt but slices beautifully.
Good looking stuff there Sqwib...
drool.gif
 nice job!
Thank you
Awesome looking smoke Sqwib...Everything looks like it came out excellent. I have a pork loin in the freezer ....
drool.gif
think it better hit the smoker quick after seeing those results!!!
beercheer.gif
Do it man..and post some pics.
You just ruined my Stouffer's chicken alfredo.......lol...............Awesome qveiw.....................
icon14.gif

 
Sorry bout that lol

Thanks
drool.gif
Looks-Great.gif
Man, it all looks great!!!! I really like the look of the ribs and think the pork loin would be fantastic for sandwiches....
drool.gif
 Awesome Q views!! Everything looks Great! Pork sammies gonna be might tasty!!
Love those Q views. Can almost smell and taste them ribs. Loin looks great too. but I have to admit them ribs are calling my name.
Wow that all looked great.I really wish I put ribs on today after looking at those baby backs.Im starvingnow.
Thanks Guys.

I updated the thread with the leftover pork.

Man one of these loins go a long long way in my house.
 
looks great  again sqwibb. Your posts can never have enough Q-veiw
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky