Is this a pork loin?

[jrthor2]

would this be a pork loin?

 

[smokerjim]

Looks like the rib and of loin where the country style ribs come from

 

[jrthor2]

Would I cook and serve like a loin?

 

[forktender]

Looks like the rib cap to me.

 

[jrthor2]

I’m not sure what that means. Would I cook and serve like a loin?

 

[SmokinAl]

Don’t have a clue what it is. What did it say on the packaging?
It looks like a combo of two cuts of meat.
Al

 

[jrthor2]

I got it from a butcher as part of a meat buyout so nothing was labeled.

 

[smokerjim]

Would I cook and serve like a loin?

Yeah , usually taste a little better then center cut loin

 

[forktender]

Would I cook and serve like a loin?

I'd cook it like everything else that I cook, cook it until it is tender, you will have to be the judge of that. If after a while it still feels like tight rubber bands keep cooking it until the fat has rendered down and the fibers in the cut have relaxed enough that you can insert a tooth pick or a temp probe into it easily. Without knowing which cut it is you're going to have to be a "cook" and decide how much time is needed to make it tender and as edible as can be. I'd most likely slow cook/smoke it like ribs or a roast at 225-250* until it probes tender.
Good luck and let us know which way you decide to go with it.
Dan

 

[smokin peachey]

Not much fat on it I don’t think I’d let it ride much over 145 degrees. I’d probably marinate for a few hours then smoke.

 

[jrthor2]

Thanks everyone, cooked it to about 145 degrees and it came out great.