Thanks so much for the compliments. I cannot believe that as I got closer to the middle, the smoke ring actually got thicker on the top side. I bet it is close to an inch thick on top and 1/4 inch on the bottom. I got really lucky with this one. I did not know enough when I bought it, but this one had a nice thin layer of fat on one side. So I cooked it with that side up. I also did not put salt or pepper on the bottom since I figured the flavor would run down anyway.
1/2 is already gone. my next door neighbor's daughter came over and asked if she could have some. I sliced it as thin as I could with a knife without it tearing apart to try to make it last. I did not realize that she was going to take her plate over to the neighbor across the street. An hour later, I had their two kids over asking if they could have some.
Between myself, my wife, my neighbor, her daughter, and the two kids across the street, less than 1/2 is left. They said it was the best pork loin they had ever had. I say I got lucky because this is my first one and I consider it beginner's luck and a nice cut of pork. When I got close to the center, the liquid sat in the meat. The only way I can explain it is it was like liquid, moist, jelly type moister within the pork. The fat rendered and kept all the moisture inside it and somehow kept the moisture in the meat also. I do not mean the jelly type moisture as a bad thing, it made it so juicy.
Anyway, looks like I will be cooking the big slab of ribs Thursday because as much pork loin as my wife ate tonight, if she repeats it tomorrow night, it won't last longer than a day or two.
When I do cook the ribs, it will be my first slab of ribs that I attempt. I hope I have beginner's luck with those too.
After the ribs are cooked, I am fresh out of meat so looks like I will be making a trip down to a butcher that cuts his own meat or contacting a local farmer who does the same.
I think I should start buying wholesale and charging the neighbors a fee at the door. lol