I couldn't wait... I stayed home from work today to smoke meat.

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hitechredneck

Meat Mopper
Original poster
Jun 11, 2012
153
19
San Antonio Area
I made up a batch of Jeff's rub and put it on loin chops last night and simply tossed them in the oven.  They were great.  So I was going to use the remainder of the loin and smoke it this weekend when I had some time.

Instead, I took the day off work. 
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Here's the Before:

I'll post the rest after a few hours have gone by and all the good smoke has been leaked out of the wood I put in my SFB stick-burner.

Remainder of the loin I didn't cook.  All rubbed up and ready for the 'farr'


I had lots of rub. Hee Hee...  Rib rub goes on Ribs right? 
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I tossed in an extra pan just for kicks...

No really, that's where I'm putting a mixture of water and apple juice which I'll later use to baste the ribs.  It works dang it.  You get more smokey goodness from the basting water/juice being in the smoker the whole time.  Plus you get the added benefit of temp regulation.  Sorta.
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OK.  I'll check back in a few hours to see how we're doing.
 
It's amazing how many calls and emails I still fielded while "off" work though.
Regardless, I didn't have to wait on the weekend. :)
 
Ahhh! Another call outta work sick cooking event.

"KUDOS" my friend!

Does wonders for the stress, doesn't it!
 
It sure did SQWIB...  Stess balls don't have anything on playing hooky. :)

And irishpride, I have no excuse.  I just did it.  

Actually, every time I put a loin on the grate directly, I lose some to the loin sticking.  And what's worse is the part I lose is the good crunchy part.

So I use a pan and it gets smoked enough that way.  I just got it to temp and took it out to rest.  It came out really good.
 
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