Pork Loin and Corn on Cob

Discussion in 'Pork' started by tbjoebbq ss, Apr 26, 2013.

  1. tbjoebbq ss

    tbjoebbq ss Fire Starter

    Any advice on timing for putting on some corn on the cob while doing a pork loin?  First time doing both on the Horizon. 

    At 225-250  thinking about an hour for the corn.  Plan to get a 3#ish roast on.  Does two hours in sound about right?

    Thanks in advance for the help!
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The thicker Pork Loins will take 30-45 minutes a pound at 225, smoke to an IT of 140-145*F, wrap and rest...The Corn really just needs to be heated so 1 hour sounds fine...

    Loins are very lean so Brine adds flavor, help maintain moisture after cooking and tenderizes the meat. Check out this article... http://www.edinformatics.com/math_science/science_of_cooking/brining.htm

    Here are a couple of Recipes you may like to try...JJ

    Pork Brine

    2-12oz.Cans Apple Juice Concentrate

    1C Apple Cider Vinegar

    1/4C Molasses

    1/4C Mustard

    1/2C Kosher Salt

    2T Pickling Spice (optional)

    1T Sage, rubbed

    1Gal Water

    Combine all and Brine the meat at least over night, 24 hours would be better.

    Mild Bubba Q Rub

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1/2tsp Grnd Allspice

    Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

    Apple Pork Topper

    3C Apple Sauce

    3T Dijon Mustard

    3T Brown Sugar

    2T Apple cider Vingar

    1tsp Rubbed Sage

    1/2tsp Black Pepper

    1/2tsp Salt

    1/8tsp Cinnamon

    Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

    Place all in a pot and simmer on low until thickened as desired. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time and/or over the pork at the table.
     
    tbjoebbq ss likes this.
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hi, TBJoe.

    As usual, JJ nailed it, I couldn't add anything useful to the advice he's already given.  I can say that his recipes are spot-on.  I've never tried one of his that wasn't great.  Good luck with that pork loin, and don't forget the Qview...

    Red
     
  4. tbjoebbq ss

    tbjoebbq ss Fire Starter

    Well had a change of plans. Went to the store to pick up the pork loin and low and behold it was pork tenderloin on sale. Saw these St. Louis ribs on sale as well so changed in mid stream. The are rubbed down with a modified kc bbq society recipe. (Less salt more garlic).

    More pics to come.
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nothing wrong with a Rib Dinner. The Recipes work on Tenders but the cook goes really fast and does not hold all that well, so the timing is more critical. I prefer Tenderloin to Loin. Thanks for the kind words RED...JJ
     
  6. tbjoebbq ss

    tbjoebbq ss Fire Starter

    Well this is just the 3rd cook on the offset so wanted to stay with something a little bit more forgiving. Funny. I mentioned cooking on the "grill" (generic term) today and my wife said why are you going to cook on the weber. Use the smoker! Think she liked the idea of buying the offset?
     
  7. tbjoebbq ss

    tbjoebbq ss Fire Starter

    Well this is just the 3rd cook on the offset so wanted to stay with something a little bit more forgiving. Funny. I mentioned cooking on the "grill" (generic term) today and my wife said why are you going to cook on the weber. Use the smoker! Think she liked the idea of buying the offset?
     
  8. tbjoebbq ss

    tbjoebbq ss Fire Starter

    The finished product...
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great...JJ
     

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