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Second ribs & first tenderloins

post #1 of 11
Thread Starter 
OK, ran by and picked up some ribs and tenderloins after church. Just could not wait until next weekend.

Rub and mustard on all of it and into the smoker GOSM. This is 1 1/2 hour in. I am going to do the 3-2-1 on the ribs and was thinking about doing the same exact thing on the tenderloin, just to see how it would turn out.

Any other suggestions or advise?
post #2 of 11
I've never done a tenderloin before, but I think your idea is sound. I have one I'm planning on doing in a week or two and I think I'll do it 2-2-1 like I do the babybacks. It should help keep the loin moist until it's done.
post #3 of 11
Thread Starter 

Lil Q-View

3-2-1 on Ribs and Tenderloin. Tenderloin is Mmmmmm juicy!! Ribs are great also. You guys and gals have been a great help in getting me started.

Hmmmm, what to do next?
post #4 of 11
Nice job C-Dad!

Alot of folks can't seem to handle the tenderloins without drying them out - way to go! PDT_Armataz_01_34.gif
post #5 of 11
Drool pool happening here. Thanks for sharing.
post #6 of 11
Lookin good!

Looking at those tenders gave me a thought for what to do next. butterfly 2 tenders lengthwise and pound them flat. put a layer of sausage on one, followed by a layer of thin sliced onion and bell pepper, then lay the other on top. Truss together with twine, oil up good w/ EVOO, season and smoke.

redface.gif OOps, sorry, there goes that A.D.D. again. It always seems to happen when I look at good food. It's a curse, I think.

But you've gotta admit, it does sound good.
post #7 of 11
Thread Starter 
SmokyOkie, that will go in my todo list.

But first things first and that means BRISKET! Hopefully I can find one tonight or tomorrow so I can smoke it on Saturday.
post #8 of 11
Tenderloins don't really needed to be smoked. Kinda already tender, ya know. I still like them on the grill better. PDT_Armataz_01_28.gif
post #9 of 11
I think just about everything tastes better smoked! It's not just about tender it's about flavor!
post #10 of 11
Sounds good ..But I think I would saute things a little first...the tenderloin might get too dried out before everything else gets up to the proper internal temp...
post #11 of 11
That's why the EVOO. A quick sear, another brush of EVOO, and then indirect heat, smoker or grill. Just don't make the sausage layer too thick. I like to use Bratwurst. I've done a few. cook to 145* and rest before slicing.

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