Smoke #2 in the WSM.....couple more questions

If you can fit them on one 18" grate, I'd go for the top with both, otherwise, the loin on bottom, ribs on top. The loin may take a bit longer then the ribs at the same grate temp with a finished internal of 145*...BB's are around 5.5-6.0 hrs open grate, or 2-2-1 is a close starting point (@225*) if you want very tender ribs with bark. Cooking times will increase for both if you're opening the lid to do any tending of the meat (mopping, saucing, etc), so be aware of that.

Eric

Good advice from Eric!

Your temp is a little higher on the top rack (heat rises) than on the lower rack.  I agree, if you can fit them all on the same rack that is best; however, the pork loin will only take about 30 minutes per pound.  So where you place the loin will depend on its weight.  If you have a 5 pound pork loin it will only take about 2-1/2 hours to reach an IT of 145.

You won't get a lot of juice coming off of the loin as it has low fat content so it won't hurt anything to have it above the ribs!

I recommend the 2-2-1 method for ribs.

Good luck,

Bill

Man, 2 hours is way faster than I'd expect, too!

Hmm, yeah pork loins are pretty mild flavored like chops, so a bit of extra coaxing with savories may be more to your liking. I tossed together a couple of quick down and dirty rubs a while back for an indirect burn on my Weber kettle with two half loins...tasty eating with a nice twist from the ordinary without getting complicated (almost forgot it's in my signature line)...I still have not revisited that recipe with a re-run, as I do new stuff most of the time, but I do remember eating it:

http://www.smokingmeatforums.com/t/...gold-w-recipes-hope-you-dont-mind-some-q-view

Either of those recipes are good, and ingredients are simple and basic. If you smoke loins a lot, this may serve as a little kick-start for you...give you some things to think about if you're in a rut, anyway.

Great smokes to ya!

Eric

Ah man, that looks good enough to eat! Can I swing by for some dinner? Oh, wait, you're in Maryland, I'm in Wyoming...problem...can you send me leftovers on Monday morning, overnight express? LOL!!!

Definitely looks like you had a very rewarding day with the WSM! Nicely done! BTW, the smoke ring in those BB's is KILLER!

Eric

those look great

Tacswa3 said:

forluvofsmoke said:

Ah man, that looks good enough to eat! Can I swing by for some dinner? Oh, wait, you're in Maryland, I'm in Wyoming...problem...can you send me leftovers on Monday morning, overnight express? LOL!!!

Definitely looks like you had a very rewarding day with the WSM! Nicely done! BTW, the smoke ring in those BB's is KILLER!

Eric

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I'd trade you Wyoming for Maryland any day, I hate this state LOL.  I thought the ribs turned out good. 6 hours on the WSM w/ the 3-2-1 method. At the 3 hour mark, basted w/ sauce and poured in some apple juice, wrapped in foil. The last hour, mopped em' down again w/sauce. You are right, smoke ring is awesome. I used applewood for the smoke.

BTW, thanks for posting your rub recipe for the loins you did, gonna have to try those.

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Ha-ha-ha! Yeah, I've only been to Maryland once, back in 2000, for 2 weeks on a Hazmat spill response/clean-up on the Potomac. I liked the sea-food joints you could find when you got off the beaten path...great dining, great atmosphere, and inexpensive...a meal like that, even being not fresh food would cost 7-8 X the price here if you could get it (obviously there's nothing like it around here), but the weather when I was there was just down-right mind-boggling...misting rain and cool for most of the day, then cloudy and a bit warmer the next, but temp swings throughout the day were strange, and sunshine was short-lived when we had any at all...not very predictable for me at least, so coping with it being outdoors for 12-hr days was a bit challenging.

Oh, the pork loin rubs...I think you'll enjoy the change...adds a bit of zesty, mouth-watering sensation to your meal that you just don't expect from a milder cut of pork such as the loin, and they're simple blends. I have some other methods and recipes for pork as well...if you're interested, drop me a line and I'll dig 'em up for you. I like to experiment every time I get the chance, so I probably have more buried recipes here on the forums than I could possibly remember....not sure if that's supposed to happen after nearly 5 years of being here, or if it's just CRS kicking in...LOL!!! Oh, if you get curious, my sig line has tons of embedded links to many of my different successes with cooking...those I could fit into my signature that I felt were most noteworthy, anyway.

Enjoy that new WSM...I know I would...if only I had more room for smokin' toys & tools...(sigh).

Eric