Originally Posted by diamondg
I'm smoking 2 racks of st louis style spare ribs and a 3lb pork loin. I'm using a cheap model offset stick burner. I will be using lump charcoal and hickory wood. I'm planning on a 225 temp (will vary since I'm using a cheap smoker)
How long will the 3 lb loin take? How long into the cook should I put the ribs in? I plan to wrap both so how long into the cook on the loin should I wrap? I know about the 2-2-1 rule on the ribs
Im not sure what to wrap with. 1 rack of rubs I plan to sauce and the other I'm not. The rack I'm not saucing I plan to wrap with brown sugar, apple juice and butter but what should I wrap the rack I plan to sauce with? I don't want to interfere with the flavor or the sauce
On my pork loin I will be injecting with apple juice, apple cider vinegar and season salt. I will be rubbing with a sweet and spicy rub. What should I wrap with?
I'd put them both in at same time, watching the loin IT closely as there's not much internal fat to keep it moist. Pull when it hits 140-145, wrap tight in foil, wrap in a towel and let it sit to re-absorb juices. This will more likely slice better than pulling. The rack you plan to sauce just wrap in foil without any additions (maybe a little AJ) and put back in for the '2' of the 3-2-1. Most times my ribs are done enough at the 3-2, especially with liquid in the foiling, without the additional hour.