BB Ribs and a Loin - Q-view!

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davenh

Smoking Fanatic
Original poster
OTBS Member
Feb 16, 2008
824
12
Hudson, NH.
Got some BB's and a small pork loin going :).

No rub on the ribs or loin, went with a marinade instead. Plan on saucing the ribs with some Bullseye when close to the finish.


Here is the marinade I put together, very tasty.

Marinade: Used a double batch to get the ribs covered.
1 cup apple juice
6 tbsp olive oil
6 tbsp red wine vinegar
6 tbsp cider vinegar
2 tbsp Thyme
1-1/2 tbsp ginger
1 tbsp garlic salt
1 tbsp rosemary
1 tbsp dill weed
1 tbsp black pepper


Some nice BB's.

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Soaked the ribs and loin for 5 hours in the marinade. Also injected the loin with some italian dressing.

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Out of the marinade, scooped some of the marinade herbs and put on top of the meat, ready for the smoke.

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One hour, using hickory and pecan. Smoker temp 240. Spraying each hour with apple juice mixed with a little brown sugar.

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The loin is finished, was a smaller one and only took a couple hours. Pulled it at 145 internal temp. Was very juicy and delicious. This will be for a couple meals and sandwiches during the week.

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Ribs at 3 hours, going to try them without foiling today.

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After 4 hours.

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More to come :)
 
Thanks guys
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Ribs are done and they were the best tasting so far. I think I'll be marinating them from now on.

I like the texture and flavor better without foiling, more time in the smoke, lots of flavor. The meat was very tender and juicy without wanting to fall apart.


Sauced them with Bullseye at 4.5 hrs.

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Finished, just over 5 hours.
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Thanks everyone
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We just finished up the last of the BB's, already miss them
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We'll have to cook up some fresh ones for ya Jeanie
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Great..hope you like it
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If you use an apple juice mop...try adding a tablespoon or two of brown sugar to 10oz of juice. The little extra sweetness was pretty good.
 
Dave, could you tell me what temp you cooked these at? Also how often did you mop? Did you just use the above mentioned apple juice with brown sugar?
 
hey calculus
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...they were smoked at 240, no foiling. I sprayed them once an hour with the apple juice and brown sugar mix. Sauced with Bullseye BBQ at the end.
 
Noted and will do.
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How often do you mop them? I'm pretty good with BB doing the oven and grill finishing method, this will be the first time doing BB completely on the smoker.
 
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