Pork Loin with three diiferent 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. 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 your off to a great start Andy. I think I would slice them up & vac pack them in 1 or 2 portion sizes. Then you can just nuke them in the bag. Or put the bag in boiling water to heat them up. 
    Last edited: Jan 30, 2012
  3. Thanks AL, that was my plan on portion sizes. I was hoping to drop some off to my grandpa who is 82 and is not much cook unless it is done with a microwave. I put them on at 1104 and now at 1244 they are at 134-136 F. Is that temp/time period typical for 1.45hrs? I figured it would take about 2.5 hrs.


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