Need a little help....

[allstar898]

Yeah so I normally go to my local grocery to get pork loins and I just ask for a pork loin.  Went to a butcher today and a whole loin was super expensive so I asked for a half.  Didn't pay attention and when I got home it has the ribs attached.  How do I butcher this to be able to smoke it?  I haven't ever had a loin with bones not sure what to do.....

 

[demosthenes9]

 
Yeah so I normally go to my local grocery to get pork loins and I just ask for a pork loin.  Went to a butcher today and a whole loin was super expensive so I asked for a half.  Didn't pay attention and when I got home it has the ribs attached.  How do I butcher this to be able to smoke it?  I haven't ever had a loin with bones not sure what to do.....

You could smoke it as is and it will be delicious    :)

 

[allstar898]

Will it affect the cooking time?

 

[demosthenes9]

Will it affect the cooking time?

Yeah, it will take a little while longer.

Here's a vid of a butcher breaking down a bone in loin.



Skip to about the 2 minute mark.

I'm not entirely sure that the piece you have and what this guy is cutting are the same thing, so this might not apply.

 

[allstar898]

How much longer do you think?  Was going to just do the Tenderloin so I could get it done by lunch without having to start at midnight lol.  If a 5 lb tenderloin is done in 3 or 3 1/2 hours, I would expect like 6 or so for 10 lb bone in?

 

[mdboatbum]

What you have is a pork standing rib roast. I like to cook loin fairly hot (275˚-325˚) and to an internal temp of 145˚ followed by a rest. Use a stronger wood like hickory to get more smoke flavor in the shorter time that will be required for the higher heat smoke. Should be done in under 3 hours. I'd remove the ribs (they're baby backs) after cooking and save for a later snack.

 

[daveomak]

With the ribs attached, I have found the meat to be more moist and have better flavor.....

Dave

 

[hambone1950]

What you have is a pork standing rib roast. I like to cook loin fairly hot (275˚-325˚) and to an internal temp of 145˚ followed by a rest. Use a stronger wood like hickory to get more smoke flavor in the shorter time that will be required for the higher heat smoke. Should be done in under 3 hours. I'd remove the ribs (they're baby backs) after cooking and save for a later snack.

Bingo ! Right on.

With the ribs attached, I have found the meat to be more moist and have better flavor.....

Dave

Absolutely. I would not remove the bones before cooking . Bones = flavor + moisture.
Hope your roast turns out good.