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Pork Loin Rib Roast with Qview

8
10
Joined Dec 26, 2010
I asked the butcher  to cut me a bone in pork loin roast. He did.

 

5.80 [email protected] 1.98 per pound.....hard to beat.

 

I rubbed it with mustard



and coated it with Jeff's Rub ( with a little extra pepper). 



Cooked it over a placesetter in the Egg @225 for 6 hours, sprayed with apple juice a few times.



The bark looks burnt, but doesn't taste that way.



As you can see, its still very moist. 

I have always cooked these in the oven until now. If anyone has any suggestions, I am not too smart to learn.

Regards,

Matt
 
Last edited:

rdknb

Master of the Pit
OTBS Member
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Joined Jan 23, 2010
now that looks very good, well done
 

Bearcarver

SMF Hall of Fame Pitmaster
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Joined Sep 12, 2009
Suggestions???

I only have two suggestions:

#1  Keep making your Pork loins like that---Looks perfect!

#2  Left-click on that last picture above, to get a closer look at some nice juicy smoked Pork!!!!

What was the internal temp when you removed it?

Thanks,

Bear
 

nightsmoker824

Fire Starter
39
10
Joined Jun 24, 2013
smoking a 3 1/3 lb pork loin rib roast tomorrow for me and my wife, going to smoke a couple of spuds and a pot of what I call Jersey Devil Smoked Beans. Pics tomorrow
 

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