Pork Strip Question

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anstissk

Smoke Blower
Original poster
Apr 7, 2011
142
82
Eastern Iowa
Hey all, i picked up some pork strips this week at the local grocery and i am going to make them for mothers day.  I was wondering if i should cook them with the 3-2-1 method or how i should go about them.  I have the time to smoke them so i would prefer that over grilling them any day.  Thank you,

Kris
 
only thing thats showing up is a whole loin.  These are strips.  So thats why i was asking.  They are almost like country style ribs. So i figured i could do a 3,2,1 method.
 
alright, im also doin a rack of baby backs so i should prolly do the loin strips while im doing that 2 hour smoke period and check them an hour in when i spritz the baby back ribs
 
Rib meat has more fat, which keeps it moist.

Loin has very little, if any fat, which makes it very dry and tough.

Especially on a long smoke
 
alright thank you very much.  Some of these have a good amount of fat on them so i might leave some in and do a 2,2,1 method, but most i will just take out at the safe temp.  The package just says pork strips so honestly im not sure where at on the pig they r from.
 
Fat is your friend,Unless your a cardiologist 
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Just stay with the safe temp and you'll be fine,

This smokin' thing isn't that hard once you get the hang of it!

Good luck my friend 
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