Pork Loin with three different rubs

Discussion in 'Pork' started by doc pain, Jan 30, 2012.

  1. Bought two 9 plus center cut pork loins when they were on sale and froze them for a smoke at a later date. Well today here in Iowa the temperature is in the 50s, so I thought why not. I let them thaw in the refrigerator for a few days. Rubbed them a couple of different ways and let them sit in the refrigerator for 24hrs. The two of the far left are just salt and pepper. The middle two have S+P, garlic, onion, chipolte, ground fennel, ginger, ancho chile, cayenne, cumin, coriander, thyme, and rosemary. The far right have a Chinese style rub with all spice and 5 spice and other spices. Using pecan and cherry wood chunks. Going to take them to 140F IT, foil them and let them rest. Smoking temp goal is 265-270F. My plan is to vacuum seal everything and work on a method to reheat them for later consumption, anyone have any good advice on reheat methods??

    After smoke pics to come.

    thanks for looking

    ANDY

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  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a great start. I would slice them up & vac pack in 1 or 2 portion sizes. Then reheat in boiling water or the microwave.
     
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I would just send those directly to me for reheating [​IMG]
     
  4. Almost forgot to take a picture when I pulled them off the smoker, Internal temps were 138-140 F. Then wrapped in foil and rested 45min.

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    Rested and ready to be sliced up.

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    First one sliced and very juicy, I only sampled a few ends!

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    All the pork and all sliced up!

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    A little up close pic.

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    Everything vacuum packed and off to the freezer. And now time for a few frostys.

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  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like they came out great - Like Al mentioned - reheat in hot water 
     
    Last edited: Jan 30, 2012
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now thats a load of good looking and I know tasting pork loins you have there.
     

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