- Mar 18, 2009
- 6
- 10
Been Lurking for awhile but the Fatties drew me to the site over the winter. I am new to smoking meat been at it for about 2 years now.
I have been doing alot of bonless pork loins, season them and leave them in the fridge for 24 hours then to the Traeger smoker at about 120 degrees for 10 to 12 hours. I pull them off at 140 degrees no more then rest them for about 1/2 hour slice and serve.
Fatties smoke for 3 hours at 120 degrees and then bring to 160 degrees center temps pull off rest for 1/2 hour and serve everyone loves the fatties it seems as they are different and a nice change.
Ribs I like to pull off the silver lining on the baby backs rib side and then season put in fridge for 24 hours smoke for 6 hours at 120 degrees then bake 200degrees in a sealed container with apple juice for 2 hours then back in the smoker to help dry them alittle for about 1 to 2 hours. Add BBQ sauce if you like them wet or serve dry and they are really tender and I have been extremly happy with them.
I am from western Iowa and have alot to learn so keep bringing the ideas to SMF as I will keep on keeping on. Thanks everyone for you suggestions and recepies
Cinch
I have been doing alot of bonless pork loins, season them and leave them in the fridge for 24 hours then to the Traeger smoker at about 120 degrees for 10 to 12 hours. I pull them off at 140 degrees no more then rest them for about 1/2 hour slice and serve.
Fatties smoke for 3 hours at 120 degrees and then bring to 160 degrees center temps pull off rest for 1/2 hour and serve everyone loves the fatties it seems as they are different and a nice change.
Ribs I like to pull off the silver lining on the baby backs rib side and then season put in fridge for 24 hours smoke for 6 hours at 120 degrees then bake 200degrees in a sealed container with apple juice for 2 hours then back in the smoker to help dry them alittle for about 1 to 2 hours. Add BBQ sauce if you like them wet or serve dry and they are really tender and I have been extremly happy with them.
I am from western Iowa and have alot to learn so keep bringing the ideas to SMF as I will keep on keeping on. Thanks everyone for you suggestions and recepies
Cinch