" Rack " of country ribs and Stuffed pork loin wrapped in bacon ....

[griz400]

Started this today, cause will be busy Saturday morning prepping it all, and starting it all up.. Going to stuff a nice pork loin ( approx 6 lbs) the fat side of a 9 lb loin, Stuffing with fresh spinach, wife's homemade stuffing, some sauteed red peppers, and thinking just a little cheese .. possibly white american , then just bacon wrap it, not the basket weave ... I know every says 140 - 145, but we go to 150, wife wont eat it at 140 ... 

  Then you seen I said a "rack" of country ribs ... I make em like a rack .. pics on Saturday .. I picked up a nice, 7 lb pack at sam's , and will put a mustard base with my dry rub, and smoke about 3 hrs, then wrap with bbq sauce and sprinkle brown sugar, then cook to an internal of right at 195 or just a little better ... maybe 200 

 

 

[pc farmer]

    

 

[SmokinAl]

Sounds good!

I'll be watching this one!

Al

 

[griz400]

Well, wife just made here stuffing ... part 1 is done ... in AM will rub down ribs,stuff the loin, and fire up the stick burner ,,, here is the ingredients for the stuffing,and cook time .. you have a whole loaf of natures own butter bread, all tore up, and covered all day in that big bowl with a plate on top,then,celery tops and Vidalia onions,as you see cut up and sauteed in butter,1 whole stick, then added to bread that has dried out with a can of chicken broth, mixed by hand,, then bake at 350 for 30 to 40 minutes, in a pan,covered with foil... see pics  // lol ,, I had to taste ... btw ... no other seasonings .. just look at he quantities .. she has been making this over 35 years ... 

Here we go, part 1 is done .. 

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• griz400
• Jun 30, 2017

all good stuff

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• griz400
• Jun 30, 2017

sauteed up

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• griz400
• Jun 30, 2017

mix and add chicken broth as needed ... she said she used about the whole can .  she goes by the "moisture " of it ....

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• griz400
• Jun 30, 2017

before ....

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• griz400
• Jun 30, 2017

and after..... hope I do as good as good as she did this evening tomorrow 

 

[griz400]

Well, racked and rubbed the ribs....

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• griz400
• Jul 1, 2017

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• griz400
• Jul 1, 2017

...

we always like these this way, cause you are only rubbing top and bottom like a real rack of ribs, and the rub is not overpowering the hickory ...

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• griz400
• Jul 1, 2017

neatly trimmed up this loin, 

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• griz400
• Jul 1, 2017

opened it all up ...

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• griz400
• Jul 1, 2017

Here is all the goods ...SPG , fresh bed of spinach,6 slices white american cheese,  homemade stuffing, sauteed red peppers ...

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• griz400
• Jul 1, 2017

Now rolled and bacon wrapped ...

will fire up smoker in a couple hrs ... 9 am now, maybe start around noon .. 

 

[ab canuck]

Looks great griz, My cross shift and I were just talking about this yesterday. I picked up a big pork loin to stuff as well. I'll be watching this one..... 

 

[tropics]

I'm in

 

[griz400]

Well, 11:00 am,just put everything on, smoker is not quite up to temp yet,

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• griz400
• Jul 1, 2017

also going to smoke a few burgers later, got a fresh loaf of Cuban bread and will make some oval shaped to fit the bread, just cheddar and onions mixed 

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• griz400
• Jul 1, 2017

 

[griz400]

Well, we got an internal of 144, burgers ate done , we have a terrible storm right now, but everything dry, and should be normal smoke... 

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• griz400
• Jul 1, 2017

 

[ab canuck]

Looks good so far.........Yuuummmmm

 

[griz400]

Pulled at 150 ... let rest, got veggies, deviled eggs, potato salad , and chedder bacon mac salad ... here we go ....

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• griz400
• Jul 1, 2017

wrapped ribs at 150.. added pineapple , brown sugar and bbq sauce, will pull at 195 or 200 ....

here comes the loin ... tastes great ...

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• griz400
• Jul 1, 2017

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• griz400
• Jul 1, 2017

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• griz400
• Jul 1, 2017

ribs will be another couple hrs

 

[ab canuck]

Griz that looks amazing!!!  

          great cook for the weekend. Good job..... 

 

 

[lemans]

What's your address? Me and the rest of the members will be right over.. you get much credit and points for an awesome looking meal

 

[griz400]

Thanks guys ... thanks for the points ..loin really tasted good ..ribs will be a while yet, will cut up a few ... but, we will eat em tomorrow ... between that loin and all the sides, and burgers earlier, we will eat the ribs tomorrow ... right now the it is -- 170 ... sorta in a stall i guess ...bu, will be good at 195 - 200.. this how we always make em ...

 

[griz400]

We have reached the 200 degrees mark... here is what the finished country  ribs look like ... will eat tomorrow .. 

cut up a couple ... tried a little ... like buttah 

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• griz400
• Jul 1, 2017

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• griz400
• Jul 1, 2017

this came out real nice  .... falling apart ... has good flavor .. and will be eating tomorrow ... although you know I  ate some right now ... been a nice Q ... thanks all .. see what you all are making tomorrow ...griz

 

[ab canuck]

Nice....

 

[griz400]

Here is 2 ribs removed ... taste real good ... 

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• griz400
• Jul 1, 2017

tasted real nice ... fall apart

 

[griz400]

thanks all ... had a real nice bbq ...hope to see all of yours tomorrow ...griz

 

[Bearcarver]

All looks Great, Griz!!

---

I'm with you---I pull at 145° & it might coast to 150°. 

USDA says 145°, not 140°.

Just so you don't take it above 160°---Used to take them all to 160°--Too Dry !!

Anyway, Nice Job!!

Must have all been Super Tasty!!

Bear

 

[griz400]

Thanks bear .. if you zoom in on it all ..was  a real good bbq ... i have food for the next few days ,,, lol ,thanxs for the points ....