Pork Loin Rib Roast with Qview

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bulldogbacchus

Newbie
Original poster
Dec 26, 2010
8
10
Longview, Texas
I asked the butcher  to cut me a bone in pork loin roast. He did.

 
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5.80 lbs@ 1.98 per pound.....hard to beat.

 
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I rubbed it with mustard

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

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

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

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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:
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
 
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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