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6# pork loin rib roast (first smoke!)

Discussion in 'Pork' started by emily, Nov 24, 2013.

  1. Nov 24, 2013 #1
    emily

    emily Newbie

    Marietta, GA
    My very first smoke in our new MES 30" digital. Hickory chips at 225 to 135F. The rib roast was rubbed with mushroom sage infused olive oil, then a generous rub with Spanish Rosemary sea salt fusion and cracked black pepper (also smoked 2 small beef chuck roasts, dry brined, studded with garlic then rubbed in Emerils and brown sugar.)

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    The entire spread:

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    disco likes this.
  3. Nov 24, 2013 #2
    emily

    emily Newbie

    Marietta, GA
    The beef was amazingly tasty, just somewhat tough, as is the norm for that cut, and the pork was more tender than I could have imagined. Huge smoky flavor (almost too much...may try oak next time?)


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  4. Nov 24, 2013 #3
    JckDanls 07

    JckDanls 07 Smoking Guru Group Lead OTBS Member

    Florida.
    WOWWWW... (in a word).. that looks awesome for your first smoke.... yes, Hickory is a very strong smoke wood (as is mesquite) oak is much mellower, it's all trial and error... that's whats so fun about it... you get to eat your mistakes... keeping records (as you go) of each cook will further your knowledge even better... myself, i am very fond of pecan wood... very subtle smoke....

    BTW... what internal temp did you take the beef to ?
     
  5. Nov 24, 2013 #4
    pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Central Pa
    Very nice spread.

    I love hickory on everything.
     
  6. Nov 24, 2013 #5
    disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Canadian Rockies
    That looks like a meal fit for royalty. Well done!

    Disco
     
  7. Nov 24, 2013 #6
    chuckles

    chuckles Meat Mopper

    Western Illinois
    Wow! That was your first smoke. Excellent work. Success breeds success. Keep that smoker going.
     
  8. Nov 24, 2013 #7
    venture

    venture Smoking Guru OTBS Member

    Central California
    Sure made me hungry just looking at it?

    And I just had dinner about an hour ago?

    Good luck and good smoking.
     
  9. Nov 25, 2013 #8
    emily

    emily Newbie

    Marietta, GA
    Thanks all!

    Beef was nice and pink, we pulled it at 140. It'll be great for sandwiches!


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  11. Nov 25, 2013 #9
    woodcutter

    woodcutter Master of the Pit OTBS Member

    Marathon Wisconsin
    Nice work, that looks fantastic!