What temperature should I use on the smoker

[duke smoker]

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).

 

[pineywoods]

Personally I'd run the smoker at around 225

 

[scarbelly]

X2 on the 225

 

[rdknb]

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

 

[SmokinAl]

 X 100!!

 

[smoke-n-fire]

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.

 

[chef jimmyj]

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