or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Need a little help....
New Posts  All Forums:Forum Nav:

Need a little help....

post #1 of 8
Thread Starter 

Yeah so I normally go to my local grocery to get pork loins and I just ask for a pork loin.  Went to a butcher today and a whole loin was super expensive so I asked for a half.  Didn't pay attention and when I got home it has the ribs attached.  How do I butcher this to be able to smoke it?  I haven't ever had a loin with bones not sure what to do.....

post #2 of 8
Quote:
Originally Posted by Allstar898 View Post
 

Yeah so I normally go to my local grocery to get pork loins and I just ask for a pork loin.  Went to a butcher today and a whole loin was super expensive so I asked for a half.  Didn't pay attention and when I got home it has the ribs attached.  How do I butcher this to be able to smoke it?  I haven't ever had a loin with bones not sure what to do.....

 

 

You could smoke it as is and it will be delicious    :)

post #3 of 8
Thread Starter 
Will it affect the cooking time?
post #4 of 8
Quote:
Originally Posted by Allstar898 View Post

Will it affect the cooking time?

 

 

Yeah, it will take a little while longer.

 

 

Here's a vid of a butcher breaking down a bone in loin.

 

 

Skip to about the 2 minute mark.

 

I'm not entirely sure that the piece you have and what this guy is cutting are the same thing, so this might not apply.

post #5 of 8
Thread Starter 

How much longer do you think?  Was going to just do the Tenderloin so I could get it done by lunch without having to start at midnight lol.  If a 5 lb tenderloin is done in 3 or 3 1/2 hours, I would expect like 6 or so for 10 lb bone in?

post #6 of 8

What you have is a pork standing rib roast. I like to cook loin fairly hot (275˚-325˚) and to an internal temp of 145˚ followed by a rest. Use a stronger wood like hickory to get more smoke flavor in the shorter time that will be required for the higher heat smoke. Should be done in under 3 hours. I'd remove the ribs (they're baby backs) after cooking and save for a later snack.

post #7 of 8
With the ribs attached, I have found the meat to be more moist and have better flavor.....

Dave
post #8 of 8
Quote:
Originally Posted by Mdboatbum View Post

What you have is a pork standing rib roast. I like to cook loin fairly hot (275˚-325˚) and to an internal temp of 145˚ followed by a rest. Use a stronger wood like hickory to get more smoke flavor in the shorter time that will be required for the higher heat smoke. Should be done in under 3 hours. I'd remove the ribs (they're baby backs) after cooking and save for a later snack.

Bingo ! Right on.
Quote:
Originally Posted by DaveOmak View Post

With the ribs attached, I have found the meat to be more moist and have better flavor.....

Dave

Absolutely. I would not remove the bones before cooking . Bones = flavor + moisture.
Hope your roast turns out good.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Need a little help....