On Sunday I planned on doing 3 racks of BB Ribs, but when I cracked open the cryovac, a fairly strong stink came out. No reason to chance it, so I pitched them. Kind of left me with a warm smoker and nothing to put in it for dinner. Time for plan B Had some pork tenderloins in the freezer and thanks to them needing a short cook time, I had time for a quick defrost and get them out there. Nothing new or earth shattering here, but the camera was nearby thanks to Christmas being recent so I took a couple of pics along the way. The loins, thawed under cold running water and trimmed of most of the silver skin. I had picked up some Spicewine's Hen and Hog rub and had yet to give it a try and this seemed like as good as a time as any. Into the smoker they went at 270 with apple for the smoke. Hit them with a little sauce before they came out. I prefer to have the sauce a little more glazed, but was messing around the house and waited a little late in the game for that. Sauced them at 140 internal and pulled off at 145. Wasn't going to over cook them just to set the sauce. Anyhow, sauced pics...Oh yeah, it was Spicewine's Blue Collar sauce that I had not tried before either. After about a 15 minute rest, sliced and ready to eat. The Spicwine combo was pretty good, but it did not dethrone my standard combo of Yardbird rub and HeadCountry sauce as the go to for non homemade. It was a good plan B since the ribs were a no go.