On they go...
After 2 hours
Pulled at 144 deg
The ring
The juice
The wifeys dinner
Almost done, just added some sauce
I had to have a snack before taking the pictures!
My new best friend. He gets crazy eyes over ribs!
I couldn’t decide between the 2 so I cooked both. I would have been happy with cooking either, but I had my heart set on ribs. The last 3 times I went to Meijers they were out of spare ribs, so I settled for baby backs. My wife isn’t big on ribs, so I went ahead and cooked something I knew she would love too. The night before I pulled the membrane and trimmed up the ribs, and gave them a good dusting of my rub. I went ahead and made a batch of my Owensboro KY “dip” mop sauce for the rack and the loin. I used some to inject in the loin too about an hour before going on the smoker. The loin also got a light dusting of my rub, and trimmed the fat cap down pretty thin.
I fired the smoker up with some briquettes and some hickory splits. Kept my temps between 225-250 through most of the cook with a couple small dips.
I mopped the loin and ribs about every hour to keep them moist and add that great flavor. The loin stayed on for 2.5 hours, pulled off at about 144 degrees. I didn’t wrap the ribs. They stayed on for about 4 hours. I put a little of my own sauce on to finish them the last half hour. I’ve not done near as much baby back ribs as I have spares so not wrapping was a first for me. I pulled them off when I could pick them up with tongs and they had a pretty good sag, and made a few cracks in the meat. I would have let them go longer but I’m working night shift and I was cutting it close on having to leave for work.
Over all everything turned out great. My wife loved the pork loin and vegetables. I cut off a few slivers for myself too. It was so juicy and cut through very tender. The ribs, I thought, had a nice mahogany color. And I am pretty happy with how the layers of flavor all came together. My rub and sauce all have a nice theme of a little sweet up front with a little heat that hits right after. It leaves the taste buds wanting more. That worked really good with my dip giving it a nice savory balance. The only thing I would have done a little different is maybe cooked the ribs longer. They bit through pretty good. Still have a little more tug than I was looking for, but were very juicy. Both meats had a pretty nice smoke ring, that’s always the icing on the cake!
After 2 hours
Pulled at 144 deg
The ring
The juice
The wifeys dinner
Almost done, just added some sauce
I had to have a snack before taking the pictures!
My new best friend. He gets crazy eyes over ribs!
I couldn’t decide between the 2 so I cooked both. I would have been happy with cooking either, but I had my heart set on ribs. The last 3 times I went to Meijers they were out of spare ribs, so I settled for baby backs. My wife isn’t big on ribs, so I went ahead and cooked something I knew she would love too. The night before I pulled the membrane and trimmed up the ribs, and gave them a good dusting of my rub. I went ahead and made a batch of my Owensboro KY “dip” mop sauce for the rack and the loin. I used some to inject in the loin too about an hour before going on the smoker. The loin also got a light dusting of my rub, and trimmed the fat cap down pretty thin.
I fired the smoker up with some briquettes and some hickory splits. Kept my temps between 225-250 through most of the cook with a couple small dips.
I mopped the loin and ribs about every hour to keep them moist and add that great flavor. The loin stayed on for 2.5 hours, pulled off at about 144 degrees. I didn’t wrap the ribs. They stayed on for about 4 hours. I put a little of my own sauce on to finish them the last half hour. I’ve not done near as much baby back ribs as I have spares so not wrapping was a first for me. I pulled them off when I could pick them up with tongs and they had a pretty good sag, and made a few cracks in the meat. I would have let them go longer but I’m working night shift and I was cutting it close on having to leave for work.
Over all everything turned out great. My wife loved the pork loin and vegetables. I cut off a few slivers for myself too. It was so juicy and cut through very tender. The ribs, I thought, had a nice mahogany color. And I am pretty happy with how the layers of flavor all came together. My rub and sauce all have a nice theme of a little sweet up front with a little heat that hits right after. It leaves the taste buds wanting more. That worked really good with my dip giving it a nice savory balance. The only thing I would have done a little different is maybe cooked the ribs longer. They bit through pretty good. Still have a little more tug than I was looking for, but were very juicy. Both meats had a pretty nice smoke ring, that’s always the icing on the cake!
