pork loin centers....

Discussion in 'Pork' started by bb53chevpro, Apr 12, 2008.

  1. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    My wife just got home from shopping and brought home 4 pork loin centers. About 5lbs each. We will freeze 3 of them (one will be canadian bacon at a later time) and one for smokin tomorrow. This will be a first for me.
    I am looking for some help on a great dry rub. Maybe something a little sweet with a little heat (not too much heat little kids need to eat it).
    Any suggestions?
    Thanx in advance, Andy.
     
  2. erain

    erain Master of the Pit OTBS Member SMF Premier Member

  3. desertlites

    desertlites Master of the Pit OTBS Member

    fixin to start the 8#s in cure for 2 weeks-maybe look into that link i sent-900 dif.rubs?astray.com Erain's pepper to sugar looks like it would have a bite for the kids?maybe just more sugar.
     
  4. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Thanks guys. I appreciate it.
    Andy.
     
  5. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Here are some pics of the loin.

    More pics tomorrow. Resting in the fridge til then.
    Andy.
    [​IMG]
    [​IMG]
     
  6. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Well here is the loin in the smoker. Its chilly out and windy, but so far so good.
    Andy.
    [​IMG]
    [​IMG]
     
  7. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Looks like that's gonna be fine eatin andy!
     
  8. glued2it

    glued2it Master of the Pit

    Jeff's rub is probably what your looking for. It's great on pork loins.
     
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good already keep the Qview coming
     
  10. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    It's on the 5th hour now and is stuck at 152 deg for an hr. Decided to wrap in foil so it doesn't dry out. Pics of the finished product will be posted when done.
    Andy.
     
  11. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Its done, pull it off and enjoy!! [​IMG]
     
  12. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    i pulled mine yesterday at 154,foiled,wrapped in big towel and let set for half hour, cudnt wait any longer and it waqs done, shudda stuck it just for the heck of it to ck temp but betcha it got to 160...
     
  13. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Well its done and I am done. I took it up to 200 deg to pull it while in foil. I was sooo concerned that it would be too dry. But far from it. Out of the 6 people who ate, (3 adults and 3 children) lowest score was 8 out 10. (This rating out of 10 is kind of a game we place with the kids at dinner time) The kids said a bit salty and a little too spicey for them. But they all ate it. Even took some to the nieghbour acroos the street (who used to smoke the sausage for me), and they love it.
    Ok enough flappin my gums....... here are the pics...
    OH thanks for all of the direction to steer me to the almost 10/10 Loin.
    Andy.
    [​IMG]
    [​IMG]
    [​IMG]
     
  14. desertlites

    desertlites Master of the Pit OTBS Member

    looks good andy-did you pull those loins or chop?200 huh?
     
  15. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Mighty fine vittle Andy, mighty fine!
     
  16. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Yup Des, it was 201 actually. wrapped up in towel and into a cooler while we made pasta salad and fried up the onions and shrooms. When that was all ready, pulled with a fork. Basically fell apart.
    Andy.
     
  17. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Yum! Fantastic food!

    Take care, have fun, and do good!

    Regards,

    Meowey
     

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