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Maple & Hickory Smoked Dry Rubbed Bone in Pork Loin Rib Roast

post #1 of 7
Thread Starter 
As some of you may recall, I cooked one of these several weeks ago. This time I dry rubbed with Moose Rib Rub #1, then smoked on the Kingsford Oval with Maple & Hickory using the firebrick method for 1 1/2 hours at about 300 degrees, then finished off with a nice sear and pulled at 152 and rested for 20 mins. This one was even better than the last one as it had a more prominent smoke flavor. Here it is after I pulled it:



And here it is plated, with rib bones removed:



As much as I enjoy pork tenderloins and loin roasts, the bone in rib loin roasts are fast becoming my favorite.
post #2 of 7
What a gorgeous pork loin that is! I have always thought that bone in gave better flavor to the meat!
post #3 of 7
What a nice smoke, gotta love it.PDT_Armataz_01_37.gif
post #4 of 7
Now that is a fine looking piece of meat...PDT_Armataz_01_37.gif
post #5 of 7
My mouth is watering PDT_Armataz_01_34.gif
post #6 of 7

Great looking meat

Just bumped my nos on the screen trying to get to it points.gif
post #7 of 7
That looks delicious MooseMan, Thanks for sharingthe Q-view.
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