Ribs and tenderloin

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shelton573

Meat Mopper
Original poster
Aug 8, 2014
230
31
SE Iowa
Hello all. Decided to do some spare ribs and a couple pork tenderloins yesterday. I am trying to get used to my homemade UDS plus get use to smoking with charcoal. I am slowly but surely getting there.

First up was the tenderloins. I rubbed them down with plowboys rub and brought them to 145. They were sauced at 138 with blues hog cut with lambert sweet sauce o mine. Quite possibly the best loin I have ever cooked!

Next up was the ribs. 2 sides were Rubbed down with plowboys and and one with sweet rub o mine. Went on at 240 degrees for 4.5 hrs and did not foil. I used the same sauce as the pork loin when there was 30 min left. Turned out awesome! Not a single piece of meat left and everyone was pleased.

Thanks for looking!

Shelton
 
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Reactions: crazymoon
Looks yummy Shelton!!  Now if you could only have some REAL beer with it
hit.gif
 
Looks yummy Shelton!!  Now if you could only have some REAL beer with it :hit:

Hey now, you can say what you want about me, but don't talk about my keystone light haha. I catch a lot of crap over it but hey, it's cold, cheap and does what it's supposed to hah. Thanks for lookin!

Shelton
 
Awesome lookin Q ! I like Bud & get a little crap for it too.... Don't mind Scott, he just has to drink that rich guy beer ! LOL. :biggrin:
 
Excellent job , Shelton. You hit the ball out of the Park . I'm proud you joined the Naked Rib movement . How did you like it , after you tried them ,tell a

difference  
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Stay with it and try other meats  "Naked" .

have fun and. . . 
 
Excellent job , Shelton. You hit the ball out of the Park . I'm proud you joined the Naked Rib movement . How did you like it , after you tried them ,tell a

difference  :icon_question:

Stay with it and try other meats  "Naked" .

have fun and. . . 

Thanks! I am pretty undecided on it really. I like the foil method every now and then but I'm also lazy and don't like opening the lid until it's sauce time lol. I like the extra bark it gives too. I would say the only time I will do foil again is if I do them in my gas smoker. Foiling seems to take away from that extra time in the charcoal/wood smoke. That was one of the first times I have done loin without foiling and I will never go back on that now. Naked with sauce from now on with t-loin.

Shelton
 
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