ribs and loins

[benshort]

hey all im gonna try my first smoke 2marrow and would like a little advice. I am gonna do sum baby back ribs with a pork loin. I was wondering should i start the ribs first then add the pork loin later on or should i start them both out at the same time then pull the loin out for how ever long it takes for the ribs to finish?

 

[kathrynn]

I do mine at the same time.  Pull the loin when the IT is at the correct temp.  With the ribs, it will depend on the type you have.  I use St. Louis Style ones.

Good luck!

Kat

 

[pgsmoker64]

I think it depends on whether you plan to eat both at the same time.  However, the pork loin may not take any longer than the ribs.

If you are not familiar with it...use the 3-2-1 method for spares and 2-2-1 for baby or loin back ribs.

3 (2) in the smoke - 2 hours double wrapped in foil with juice, sauce, whatever - 1 hour back in the smoker no foil - all at about 225*

For the loin - just smoke it to an IT of 145.

Good luck,

Bill

 

[chef jimmyj]

Loins to 140*F go fast, around 30 minutes a pound at 225*F. But wrapped well with foil and towels then placed in a cooler, will hold 2-3 hours. Bottom line, it will be easier to Smoke together and hold the Loin, less timing involved for a Newbie. Good Luck...JJ

 

[benshort]

ok sounds good to me, thamks you all gona give it a try hope it turns out..im hungry NOW just thinking bout it...

 

[oldschoolbbq]

Loins to 140*F go fast, around 30 minutes a pound at 225*F. But wrapped well with foil and towels then placed in a cooler, will hold 2-3 hours. Bottom line, it will be easier to Smoke together and hold the Loin, less timing involved for a Newbie. Good Luck...JJ

You got as good plan plotted for you, as JJ says ^^^^^ What you'll get may   not be as you would like , yet very edible...the expertise comes with "Practice " . And "Patience" -   (The real secret to good BBQ ).

Please stop by your profile and enter your location , helps sometimes...just sayin' and as always have fun and...

 

[benshort]

I assume on the loin I should cook fat side up? Should I alternate bone side up and down on the ribs also? What seems to work best for u guys ?

 

[chef jimmyj]

Meats with a Fat Cap I do fat up. Ribs don't really matter although when I foil I cook them Meat side down so there is good contact with the Foiling Juice...JJ

 

[benshort]

You know I am new round here but I have been looking a bit trying to find just straight recipes for different meats... I just can't seem to put my finger on em. I'm sure there right under my nose. I am a beginner smoker and ever worse at this Internet thing hahaha

 

[chef jimmyj]

What are you looking for?...JJ

 

[benshort]

Just some basic recipes from you all that is if h guys give up ur recipes. I find many meat recipes on other sites but on here I see all the qview pictures and comments but really no recipes to go with it. Prob just the newbie in me I guess.

 

[seenred]

Use the search bar at the top of the page to find about anything you're lookin' for:

http://www.smokingmeatforums.com/newsearch?search=recipes

 

[chef jimmyj]

I post ALL my Recipes others it varies. You need to have an idea what you are looking for and then search it or ask. There is no specific List of Recipes anywhere here that can just be browsed. Jeff, the Forum owner just recently published a BBQ Book...JJ

http://www.smokingmeatforums.com/t/121962/jeffs-new-book-is-available