Pork Loin Rib Roast with Qview

Discussion in 'Pork' started by bulldogbacchus, Jan 1, 2011.

  1. I asked the butcher  to cut me a bone in pork loin roast. He did.


    5.80 [email protected] 1.98 per pound.....hard to beat.


    I rubbed it with mustard


    and coated it with Jeff's Rub ( with a little extra pepper). 


    Cooked it over a placesetter in the Egg @225 for 6 hours, sprayed with apple juice a few times.


    The bark looks burnt, but doesn't taste that way.


    As you can see, its still very moist. 

    I have always cooked these in the oven until now. If anyone has any suggestions, I am not too smart to learn.


    Last edited: Jan 1, 2011
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    now that looks very good, well done
  3. bearcarver

    bearcarver Smoking Guru OTBS Member


    I only have two suggestions:

    #1  Keep making your Pork loins like that---Looks perfect!

    #2  Left-click on that last picture above, to get a closer look at some nice juicy smoked Pork!!!!

    What was the internal temp when you removed it?


  4. I did not check the temp. I have a thermometer....guess I should start using it.
  5. smoking a 3 1/3 lb pork loin rib roast tomorrow for me and my wife, going to smoke a couple of spuds and a pot of what I call Jersey Devil Smoked Beans. Pics tomorrow
  6. [​IMG][​IMG]
    Here are the pics, forgot to shoot the beans, was too hungry

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