Baby backs and Stuffed Pork Loin with Q-View

pocketaces

Smoke Blower

Original poster

Apr 18, 2010

104

10

Green Bay, WI

• May 9, 2010

• #1

I'm doing a couple racks of baby backs using using the 2-2-1 method. I'm trying the yellow mustard/rub combo for the first time. The other rack I used olive oil. With one of the racks I plan on trying some brown sugar when I foil it.



I'm also going to do a pork loin stuffed with habanero/cheese brats that I took out of the casing. I also added some more habaneros and more cheese.

I have no idea what internal temp to take this to. Any input would appreciated.









I'm starting the smoker around noon. I'm also going to do some shrimp for lunch.

Thank you for all of the hints and tips.

 

mr mac

Master of the Pit

SMF Premier Member

Oct 19, 2009

1,324

522

Doniphan MO

• May 9, 2010

• #2

I like the idea of the peppers that ought to be pretty good! Smoke that bad boy until it reaches an internal temp of 160º and you should be just fine.

 

rgacat

Meat Mopper

SMF Premier Member

Feb 5, 2010

270

11

Eastern NM

• May 9, 2010

• #3

Looks great can't wait to see the finished product.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• May 9, 2010

• #4

Very nice I really like the pork loin with the sausage and habaneros. It sounds so YumO. Now for your ribs they also looks great and I bet they too will be yummy too.

 

brutalgrandpa

Newbie

Jun 11, 2009

18

10

Germantown, MD

• May 9, 2010

• #5

That looks like it will be outstanding. I might have to try that loin recipe.

 

pocketaces

Smoke Blower

Original poster

Thread starter

Apr 18, 2010

104

10

Green Bay, WI

• May 9, 2010

• #6

Two hours in on the 2-2-1.

The stuffed pork tenderloin has been on for an hour. I'm just making that for something for my lunch box all week. The brats I cut out of their casing and spread onto the loin. I just wish I had some better cheese to throw on there. The "juice" that is in the pan is actually margarita mix. It makes a great marinade.



See you in two more hours.

 

pocketaces

Smoke Blower

Original poster

Thread starter

Apr 18, 2010

104

10

Green Bay, WI

• May 9, 2010

• #7

The tenderloin hit 170 so I pulled it off and tented it on the kitchen counter so it will set up.

If it tastes half as good as it smells it will be unreal.

Qview to follow.

One more hour for the ribs in foil.

 

pocketaces

Smoke Blower

Original poster

Thread starter

Apr 18, 2010

104

10

Green Bay, WI

• May 11, 2010

• #8

Here is how the final products turned out. Everyone was VERY happy.