Got some BB's and a small pork loin going :).
No rub on the ribs or loin, went with a marinade instead. Plan on saucing the ribs with some Bullseye when close to the finish.
Here is the marinade I put together, very tasty.
Marinade: Used a double batch to get the ribs covered.
1 cup apple juice
6 tbsp olive oil
6 tbsp red wine vinegar
6 tbsp cider vinegar
2 tbsp Thyme
1-1/2 tbsp ginger
1 tbsp garlic salt
1 tbsp rosemary
1 tbsp dill weed
1 tbsp black pepper
Some nice BB's.
Soaked the ribs and loin for 5 hours in the marinade. Also injected the loin with some italian dressing.
Out of the marinade, scooped some of the marinade herbs and put on top of the meat, ready for the smoke.
One hour, using hickory and pecan. Smoker temp 240. Spraying each hour with apple juice mixed with a little brown sugar.
The loin is finished, was a smaller one and only took a couple hours. Pulled it at 145 internal temp. Was very juicy and delicious. This will be for a couple meals and sandwiches during the week.
Ribs at 3 hours, going to try them without foiling today.
After 4 hours.
More to come :)
No rub on the ribs or loin, went with a marinade instead. Plan on saucing the ribs with some Bullseye when close to the finish.
Here is the marinade I put together, very tasty.
Marinade: Used a double batch to get the ribs covered.
1 cup apple juice
6 tbsp olive oil
6 tbsp red wine vinegar
6 tbsp cider vinegar
2 tbsp Thyme
1-1/2 tbsp ginger
1 tbsp garlic salt
1 tbsp rosemary
1 tbsp dill weed
1 tbsp black pepper
Some nice BB's.
Soaked the ribs and loin for 5 hours in the marinade. Also injected the loin with some italian dressing.
Out of the marinade, scooped some of the marinade herbs and put on top of the meat, ready for the smoke.
One hour, using hickory and pecan. Smoker temp 240. Spraying each hour with apple juice mixed with a little brown sugar.
The loin is finished, was a smaller one and only took a couple hours. Pulled it at 145 internal temp. Was very juicy and delicious. This will be for a couple meals and sandwiches during the week.
Ribs at 3 hours, going to try them without foiling today.
After 4 hours.
More to come :)