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pork loin centers....

post #1 of 17
Thread Starter 
My wife just got home from shopping and brought home 4 pork loin centers. About 5lbs each. We will freeze 3 of them (one will be canadian bacon at a later time) and one for smokin tomorrow. This will be a first for me.
I am looking for some help on a great dry rub. Maybe something a little sweet with a little heat (not too much heat little kids need to eat it).
Any suggestions?
Thanx in advance, Andy.
post #2 of 17
i put a loin in rub last night, used this one http://bbq.about.com/od/rubrecipes/r/bl70726a.htm
goin on the smoker shoretly
post #3 of 17
fixin to start the 8#s in cure for 2 weeks-maybe look into that link i sent-900 dif.rubs?astray.com Erain's pepper to sugar looks like it would have a bite for the kids?maybe just more sugar.
post #4 of 17
Thread Starter 
Thanks guys. I appreciate it.
Andy.
post #5 of 17
Thread Starter 
Here are some pics of the loin.

More pics tomorrow. Resting in the fridge til then.
Andy.
LL
LL
post #6 of 17
Thread Starter 
Well here is the loin in the smoker. Its chilly out and windy, but so far so good.
Andy.
LL
LL
post #7 of 17
Looks like that's gonna be fine eatin andy!
post #8 of 17
Jeff's rub is probably what your looking for. It's great on pork loins.
post #9 of 17
Looks good already keep the Qview coming
post #10 of 17
Thread Starter 
It's on the 5th hour now and is stuck at 152 deg for an hr. Decided to wrap in foil so it doesn't dry out. Pics of the finished product will be posted when done.
Andy.
post #11 of 17
Its done, pull it off and enjoy!! wink.gif
post #12 of 17
i pulled mine yesterday at 154,foiled,wrapped in big towel and let set for half hour, cudnt wait any longer and it waqs done, shudda stuck it just for the heck of it to ck temp but betcha it got to 160...
post #13 of 17
Thread Starter 
Well its done and I am done. I took it up to 200 deg to pull it while in foil. I was sooo concerned that it would be too dry. But far from it. Out of the 6 people who ate, (3 adults and 3 children) lowest score was 8 out 10. (This rating out of 10 is kind of a game we place with the kids at dinner time) The kids said a bit salty and a little too spicey for them. But they all ate it. Even took some to the nieghbour acroos the street (who used to smoke the sausage for me), and they love it.
Ok enough flappin my gums....... here are the pics...
OH thanks for all of the direction to steer me to the almost 10/10 Loin.
Andy.
LL
LL
LL
post #14 of 17
looks good andy-did you pull those loins or chop?200 huh?
post #15 of 17
Mighty fine vittle Andy, mighty fine!
post #16 of 17
Thread Starter 
Yup Des, it was 201 actually. wrapped up in towel and into a cooler while we made pasta salad and fried up the onions and shrooms. When that was all ready, pulled with a fork. Basically fell apart.
Andy.
post #17 of 17
Yum! Fantastic food!

Take care, have fun, and do good!

Regards,

Meowey
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