Need a little help....

Discussion in 'Pork' started by allstar898, Feb 8, 2014.

  1. Yeah so I normally go to my local grocery to get pork loins and I just ask for a pork loin.  Went to a butcher today and a whole loin was super expensive so I asked for a half.  Didn't pay attention and when I got home it has the ribs attached.  How do I butcher this to be able to smoke it?  I haven't ever had a loin with bones not sure what to do.....
  2. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    You could smoke it as is and it will be delicious    :)
  3. Will it affect the cooking time?
  4. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Yeah, it will take a little while longer.

    Here's a vid of a butcher breaking down a bone in loin.

    Skip to about the 2 minute mark.

    I'm not entirely sure that the piece you have and what this guy is cutting are the same thing, so this might not apply.
  5. How much longer do you think?  Was going to just do the Tenderloin so I could get it done by lunch without having to start at midnight lol.  If a 5 lb tenderloin is done in 3 or 3 1/2 hours, I would expect like 6 or so for 10 lb bone in?
  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    What you have is a pork standing rib roast. I like to cook loin fairly hot (275˚-325˚) and to an internal temp of 145˚ followed by a rest. Use a stronger wood like hickory to get more smoke flavor in the shorter time that will be required for the higher heat smoke. Should be done in under 3 hours. I'd remove the ribs (they're baby backs) after cooking and save for a later snack.
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    With the ribs attached, I have found the meat to be more moist and have better flavor.....

  8. hambone1950

    hambone1950 Master of the Pit Group Lead

    Bingo ! Right on.

    Absolutely. I would not remove the bones before cooking . Bones = flavor + moisture.
    Hope your roast turns out good.

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