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


  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.


    Rested and ready to be sliced up.


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


    All the pork and all sliced up!


    A little up close pic.


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

  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


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

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