• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Need a little help....

allstar898

Newbie
15
10
Joined Sep 7, 2013
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

Master of the Pit
OTBS Member
1,438
141
Joined Apr 2, 2013
 
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    :)
 

demosthenes9

Master of the Pit
OTBS Member
1,438
141
Joined Apr 2, 2013
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

Newbie
15
10
Joined Sep 7, 2013
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

Master of the Pit
OTBS Member
4,068
349
Joined Apr 22, 2011
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

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,593
3,084
Joined Nov 12, 2010
With the ribs attached, I have found the meat to be more moist and have better flavor.....

Dave
 

hambone1950

Master of the Pit
Group Lead
1,400
46
Joined Jul 23, 2012
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.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.