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Tomorrow's Shindig

post #1 of 9
Thread Starter 
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.
post #2 of 9

Hello . Be sure to send us some Q-view and a report on how it tasted .


Have fun and . . .

post #3 of 9
Thread Starter 
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.
post #4 of 9
Thread Starter 
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.
post #5 of 9
Thread Starter 
Some Q-view. I started out on the weber kettle, smoking for 2.5 hours at 225 F. After that, I transferred to the Bradley with no smoke at 190 F (it's set at 280 F, but my maverick 732 has it at 190 F when the Bradley reads 235 F).

post #6 of 9
Looking good, brother! I want to see what that loin looks like sliced!
post #7 of 9
Thread Starter 
Originally Posted by RainyPrincess View Post

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.
post #8 of 9
Thread Starter 
So, it looks pretty dry. I shot it up with creole butter.

post #9 of 9
Thread Starter 

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 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. 

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