Pork Loin Rib Roast with Qview

[bulldogbacchus]

I asked the butcher  to cut me a bone in pork loin roast. He did.

 

5.80 lbs@ 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

 

[rdknb]

now that looks very good, well done

 

[Bearcarver]

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

 

[bulldogbacchus]

I did not check the temp. I have a thermometer....guess I should start using it.

 

[nightsmoker824]

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

 

[nightsmoker824]

Here are the pics, forgot to shoot the beans, was too hungry