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pork loin with ribs? (pork chops uncut)

post #1 of 4
Thread Starter 

was thinking of cooking these tonight. any recommendations? was going to do slow cook but not smoked most likely braised. 

 

was thinking sear on high heat on grill and then, 1 cup water 1 cup apple vinegar some chopped onions and garlic in the pan, season the meat, cover in foil and cook at 275 till meat reaches 165 IT, then serve. or should i take it to 180?

 

what do you guys and gals think?


Edited by jerseydrew - 9/19/13 at 12:03pm
post #2 of 4

As far as the loin goes I would pull at an internal temp 142°F, foil then rest a half hour, slice and serve. (Safe Internal Temp for the loin is 145°F)

 

For the ribs, you can do them fast and hot Indirect heat at 450°F for 60 - 70 minutes. Or for low and slow using the 3-2-1 method that most folks use.

post #3 of 4
Thread Starter 

it's all attached one chunk of meat. i just seared it on the grill. and have the oven at 275. made my bed of onions and garlic with 1 cup water and 1/2 cup apple juice (ran out of apple cider vinegar). probed the rack and foiled. they are cooking now. i hope all comes out well. otherwise i will have ruined dinner. 

post #4 of 4
Thread Starter 

came out great. pulled at 160 and was perfect! next time maybe use beer instead of water but was great none the less.

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