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two meats one smoke session

post #1 of 5
Thread Starter 

Hey all...I'm breakin the smoker out today.  Was going to try and do some pork tenderloin tips, and some country style pork ribs.  My Trail Embers smoker has three racks in it.  Does it matter where I put the ribs and the tender loins as far as closest to the H20 pan, or don't it matter?

post #2 of 5

Nope doesn't matter. You will want to watch your internal temps of the meat though. Tenderloin tip is best cooked to an IT of 145°, no more or it will dry out. Your country style ribs need to go to a higher internal temp, 200°-205°

post #3 of 5
Thread Starter 

Thank you. Looks like I'd better hurry up and get me a meat thermometer.  They both turned out good.  In fact I had enough coals to smoke a t-bone steak. It turned out good too.

post #4 of 5

Glad to hear everything turned out well.

 

Next time take some photo's so we can see your work!

 

Al

post #5 of 5
Thread Starter 

sure will

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