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cman95

Master of the Pit

Original poster

SMF Premier Member

Jul 15, 2007

1,726

11

East Texas/Africa

• Jan 3, 2008

• #1

Saturday I am going to fire up the smoker again. I got a small pork ribeye roast (loin I guess) and plan to marinate it in Stubbs Pork Marinade. It seems like a sweet and sour marinade. Frankly I have never used it so we will see. I am guessing about 4-6 hours in marinate as I do not want a real strong taste to it. Any suggestions out there, I am open for advise as always.

 

ajthepoolman

Smoking Fanatic

OTBS Member

Jan 1, 2006

811

11

Topeka

• Jan 3, 2008

• #2

As with anything, keep a temp probe in the meat and cook to at least 165, depending on what you plan on doing with it. If it is a loin you would do fine just slicing it and serving it up filet style.

 

pigcicles

Master of the Pit

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Nov 25, 2006

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Home

• Jan 3, 2008

• #3

I might suggest Dutch's Mohogany Sauce (http://www.smokingmeatforums.com/for...hread.php?t=64 ). Really good stuff with pork loin.

 

cman95

Master of the Pit

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Thread starter

Jul 15, 2007

1,726

11

East Texas/Africa

• Jan 3, 2008

• #4

Thanks guys. Should I take it out at 150-155*? When I place in towels and put in cooler will it not keep cooking and rise to 165*? I do not want to dry it out.

 

pigcicles

Master of the Pit

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Nov 25, 2006

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• Jan 3, 2008

• #5

I will usually cook loins to 155º - 160º.

 

bbq bubba

Master of the Pit

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Feb 12, 2007

3,646

12

new baltimore, mi

• Jan 3, 2008

• #6

The cooler and towel's will get you nothing on that piece of meat except overcooked and probably dry, depending on the fat, which i think is about none.....
Cook to about 155 MAX and just tent with foil and enjoy...

 

cook1536

Meat Mopper

Dec 20, 2007

170

10

Southeast Missouri

• Jan 3, 2008

• #7

When I do loins I marinade them in a dry rub, either Jeffs recipe or a pitmaster buddy of mine that has his own rub and smoke them for 2 hours to 155-160. Then I will baste with Sweet Baby Rays and let go for another 10 minutes, then turn and baste other side and let go for another 10 minutes. After that I'll wrap them in 2 layers of foil and put in cooler, they will stay hot and not dry out on you. Another good recipe is put loins in a container and dump a bottle of Italian Salad dressing all over it and then generously cover with Cavenders Greek Seasoning. I have found that you can't really over power the meat with the Cavenders. Smoke it until 155-160. I usually just slice it about 1 inch think and serve.

 

cman95

Master of the Pit

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Thread starter

Jul 15, 2007

1,726

11

East Texas/Africa

• Jan 3, 2008

• #8

Again thanks for all the info. 25* here this morning. Saturday it will be 71* here. If ya don't like SE Texas weather, stick around 30 minutes...it will change. lol. Saturday should be a great day to smoke...if the weather don't change.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Jan 3, 2008

• #9

25?!? Sheesh! Here's my local weather! Oh and NHL standings from last night too ;{) Notice the Dallas/Wings game? oops game 4-1 Wings

 

cman95

Master of the Pit

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Thread starter

Jul 15, 2007

1,726

11

East Texas/Africa

• Jan 3, 2008

• #10

I admit you are COLD!! But you got to remember we don't get 25* very many times in a winter. It is cold to us. You try to stay warm man.

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Jan 3, 2008

• #11

I have done differently on this. I smoke till 150º or so, then foil for the cooler. I know the Tender loins we did came out very juicey. Maybe only a 1/2 hour in the cooler.

 

seaham358

Smoking Fanatic

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Aug 18, 2007

765

51

Hyde Park, NY

• Jan 3, 2008

• #12

I like to wrap the loin in thick sliced bacon. Always comes out super moist and has a great taste.

 

bombo80

Smoke Blower

Nov 15, 2007

107

10

Bloomington

• Jan 3, 2008

• #13

You state that you have a ribeye roast. Is it bone-in or boneless ??

If it is a boneless loin roast, It would be fine to marinate is overnight. If you are concerned about it going too long, put it in the marinade just before you turn in for the night. Then in the morning it'll be ready to go.

Wrapped in bacon would be interesting to try. I did an Elk roast that way, and it turned out great. Either way, I would use a foil pan, and smoke it, bringing the IT up to the 150*, then seal it in it's juices and let it go for a bit longer, but not much over 160*. You could take it out at that time and blanket wrap it in a cooler, and let it rest for an hour, or so, maybe less, if it's meal time. Slice it up and enjoy.

 

smokeys my pet

Master of the Pit

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Sep 25, 2007

1,080

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Havre de Grace,MD

• Jan 3, 2008

• #14

Cman all the ones I have done I pull out at 155-160 for slicing. This is done and helps to keep it from drying out also. A chef friend of mine recomended the temps to me a few years ago when I was still using an oven and it really helps to keep it from drying!!!!!!!!!!!!