Red's No Foil Baby Back Ribs and Pork Tenderloin w/ Qview!!

seenred

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• Feb 15, 2015

• #21

dannylang said:

 
RED< THAT IS SOME GOOD LOOKING STUFF.

dannylang

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Thanks Danny...and thanks for the point!

Red

 

dannylang

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• Feb 15, 2015

• #22

a good thread, deserves good rating red, you done a good job. good pictures

dannylang

 

seenred

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• Feb 15, 2015

• #23

dirtsailor2003 said:

Nice looking ribs Red!

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I appreciate it Case!

Red

 

fendrbluz

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• Feb 15, 2015

• #24

They look fantastic great job.

 

Bearcarver

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• #25

I wouldn't eat that stuff, unless you got tired of my Begging & gave me some!!

Nice Job Red !!!--------------------

Sorry I'm late---Getting old & slow!!

Bear

 

seenred

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• #26

Fendrbluz said:

They look fantastic great job.

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Thanks man!

Bearcarver said:

I wouldn't eat that stuff, unless you got tired of my Begging & gave me some!!:drool :drool

Nice Job Red !!!--------------------:points:

Sorry I'm late---Getting old & slow!!

Bear

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Haha! You know you'd never have to beg for ribs around here, John! And don't worry...I'm gettin a bit old and slow too! :biggrin:

Thanks for the point Brother! Thumbs Up

Red

 

• 

Reactions: disco

aceoky

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• Feb 15, 2015

• #27

Wow nice temps and beautiful food!

 

seenred

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• Feb 15, 2015

• #28

Aceoky said:

Wow nice temps and beautiful food!

:points:

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Thanks For the point and the kind words, Ace! Thumbs Up

Red

 

thomas phillips

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• Feb 16, 2015

• #29

Red, Those tenderloins look like a Perfect 10 in my book, WOW!!! I'm gonna head to the store tomorrow if weather permits and pick some up for the family and try to get them that tasty looking.

 

seenred

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• #30

Thomas Phillips said:

 
Red, Those tenderloins look like a Perfect 10 in my book, WOW!!! I'm gonna head to the store tomorrow if weather permits and pick some up for the family and try to get them that tasty looking.

Click to expand...

Thanks Thomas, and good luck with the tenderloins!  

  IMO the key to great pork tenderloin is to carefully monitor your internal temps...you don't want to over cook.  Lots of folks cook a p. tenderloin hot and fast, which works well, but I like to smoke low and slow until the IT is 140-145*.  Others will say you should cook until at least 150-155*, but IMO that's not necessary, as tenderloin begins to dry out if you over cook it.

Let us know how your's turn out!  

Red

 

Bearcarver

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• Feb 16, 2015

• #31

SeenRed said:

 
Thanks Thomas, and good luck with the tenderloins!  

  IMO the key to great pork tenderloin is to carefully monitor your internal temps...you don't want to over cook.  Lots of folks cook a p. tenderloin hot and fast, which works well, but I like to smoke low and slow until the IT is 140-145*.  Others will say you should cook until at least 150-155*, but IMO that's not necessary, as tenderloin begins to dry out if you over cook it.

Let us know how your's turn out!  

Red

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  What Red said !!

That's why we were so glad when the USDA changed their "Safe to eat Temp" from 160° to 145° !!!

Bear

 

disco

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• Feb 16, 2015

• #32

I bow to the Prince of Pork! Great meal but no less than you deserve!

Disco

 

seenred

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Disco said:

I bow to the Prince of Pork! Great meal but no less than you deserve!

:points1:

Disco

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I thank you Kind Sir, although I often suspect I get far better than I deserve!

Thanks for the point, Disco! Thumbs Up

Red

 

Last edited: Feb 16, 2015

gary s

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Fantastic looking smoke  

Gary

 

seenred

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• #35

gary s said:

Fantastic looking smoke  :points1:


Gary

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Thanks a lot Gary! Appreciate the point!

Red

 

foamheart

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• Feb 16, 2015

• #36

I looked at this the other day, for the life of me I thought I posted.

Anyway Red, those are beautiful ribs man. Totally impressed.

Great job, tell the bride it was double brownie points day!

 

seenred

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Foamheart said:

I looked at this the other day, for the life of me I thought I posted.

Anyway Red, those are beautiful ribs man. Totally impressed.

Great job, tell the bride it was double brownie points day!

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Thanks Foam...you're too kind! It's real easy to earn brownie points around here...first: just do what I'm told. And second: put a tasty meal on the table time to time! :grilling_smilie:

Appreciate the post and the point! Thumbs Up

Red

 

gary s

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• Feb 17, 2015

• #38

No problem Red,  I love that color  looks fantastic

Gary