Tomorrow's Shindig

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

benthicdance

Newbie
Original poster
Jul 21, 2014
7
10
Urbana, IL
I have three racks of spare ribs and a pork tenderloin all rubbed up and waiting for the smoker tomorrow morning. I ended up making a little more rub than necessary, but that just means more smoking over the next couple weeks. This is the rough recipe I used:

Amazing BBQ Pork Rub

1/2 C Brown Sugar
1/2 C Paprika
4 T Kosher Salt
4 T Freshly Ground Black Pepper
1.5 T Cayenne Pepper
1 T Ground Ancho Chili Pepper
1 T Ground Chipotle Chili Pepper
2.5 T Cumin
1.33 T Dry Mustard
1.67 T Onion Powder
1.67 T Garlic Powder
1.33 T Thyme Powder
1.33 T Sage
1.67 T Coriander Powder
Basic yellow mustard

Wet mustard base coat and then apply the rub. Refrigerate for 24 hours. Cook until awesome.
 
Will do! I tried to upload some pics via my phone, but I couldn't get it to work. I'll add them from my laptop when I get a chance.
 
I haven't cooked a pork loin in a long time, and I of course spaced the temperature. In my head, I was thinking really high temperatures (like for pulled pork), but I decided to double check. Yup, way over 145. I pulled it at 163 F. Anyone ever try to salvage them via injection? I was considering injecting some apple juice or creole butter. Hell, maybe a little of both.
 
Looking good, brother! I want to see what that loin looks like sliced!

I will get some up close shots. It's been sitting in the warmer since I took it off. I think I'm going to cut it in half and see what it looks like, and if it's pretty dry, I'll inject it with apple juice.
 
Well, the shindig went really well. We ended up having around 30 people and nearly all the meat was eaten. I held some of the ribs back for a tasty snack (which is also now gone). I didn't get any pictures after what I already posted, as I was super busy serving and grilling...it was a very long day. We had a great time though. Everything tasted great too. I took the ribs out at 198 after about 10.5 hours of low n' slow. 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky