Second ribs & first tenderloins

Discussion in 'Pork' started by cascadedad, Aug 12, 2007.

  1. OK, ran by and picked up some ribs and tenderloins after church. Just could not wait until next weekend.

    Rub and mustard on all of it and into the smoker GOSM. This is 1 1/2 hour in. I am going to do the 3-2-1 on the ribs and was thinking about doing the same exact thing on the tenderloin, just to see how it would turn out.

    Any other suggestions or advise?
  2. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    I've never done a tenderloin before, but I think your idea is sound. I have one I'm planning on doing in a week or two and I think I'll do it 2-2-1 like I do the babybacks. It should help keep the loin moist until it's done.
  3. 3-2-1 on Ribs and Tenderloin. Tenderloin is Mmmmmm juicy!! Ribs are great also. You guys and gals have been a great help in getting me started.

    Hmmmm, what to do next?
  4. deejaydebi

    deejaydebi Smoking Guru

    Nice job C-Dad!

    Alot of folks can't seem to handle the tenderloins without drying them out - way to go! [​IMG]
  5. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Drool pool happening here. Thanks for sharing.
  6. smokyokie

    smokyokie Smoking Fanatic

    Lookin good!

    Looking at those tenders gave me a thought for what to do next. butterfly 2 tenders lengthwise and pound them flat. put a layer of sausage on one, followed by a layer of thin sliced onion and bell pepper, then lay the other on top. Truss together with twine, oil up good w/ EVOO, season and smoke.

    [​IMG] OOps, sorry, there goes that A.D.D. again. It always seems to happen when I look at good food. It's a curse, I think.

    But you've gotta admit, it does sound good.
  7. SmokyOkie, that will go in my todo list.

    But first things first and that means BRISKET! Hopefully I can find one tonight or tomorrow so I can smoke it on Saturday.
  8. flash

    flash Smoking Guru OTBS Member

    Tenderloins don't really needed to be smoked. Kinda already tender, ya know. I still like them on the grill better. [​IMG]
  9. deejaydebi

    deejaydebi Smoking Guru

    I think just about everything tastes better smoked! It's not just about tender it's about flavor!
  10. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Sounds good ..But I think I would saute things a little first...the tenderloin might get too dried out before everything else gets up to the proper internal temp...
  11. smokyokie

    smokyokie Smoking Fanatic

    That's why the EVOO. A quick sear, another brush of EVOO, and then indirect heat, smoker or grill. Just don't make the sausage layer too thick. I like to use Bratwurst. I've done a few. cook to 145* and rest before slicing.


Share This Page