What temperature should I use on the smoker

Discussion in 'Pork' started by duke smoker, Feb 24, 2012.

  1. I am planning on smoking a whole pork loin (large loin; 24" long by 4" thick) and baby back ribs together tomorrow.  Jeff's temperature recommendations for the ribs (using the 2-2-1 method) is 225 degrees.  The whole pork loin is 250 degrees.  Question is which should I use or should I split the difference (approx 235 degrees).
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I'd run the smoker at around 225
     
    Last edited: Feb 24, 2012
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    X2 on the 225
     
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    x3 on the 225, although most times I range between 225 and 250
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

     X 100!!
     
  6. 225 is a good tempt but that loin can be cooked hot if you inject it and cook with care. good luck, expiriment and learn what suits your style. IF there is a hot end in your smoker i'd put the loin there and the ribs on the far side. just my opinion.
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    225*F for both and take the Loin to 140-145* if you don't mind a little pink, it will be Mega Juicy...If pink pork weirds you out or you are serving old school folks like my 84 yo Mom, 150-155* will still get you some tasty pig...JJ
     

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