Hi, I'm new. You guys are awesome and I've been learning a lot.
In the area where I'm located we have Schnuck's Grocery stores. They often have what's called a "Big Box" of meat for $20. This box usually consists of four separate meat choices bundled together for a total price of $20. It is usually a pretty good deal.
Ok, so for my question...... The latest Big Box I picked up has a "Pork Loin Rib Half" in it. I initially thought these were really big ribs. Now I know that I'm dumb and (I don't think) they are ribs at all. That is what leads me to my question. What are Pork Loin Rib Halfs? Can I smoke them using the 3-2-1 method like I would with St. Louis style ribs?
I am kind of guessing that I can't go wrong smoking them. I just don't know what to expect as far as temperature & taste . Do I smoke them low & slow? Or do I raise the temp? Low for the first few hours, then high temp the last hour? I think I'm going to do a simple rub (McCormick's Spicy Montreal Steak seasoning mixed with brown sugar and garlic powder).
Any thoughts or ideas would be greatly appreciated.
Thanks in advance!
Dan
In the area where I'm located we have Schnuck's Grocery stores. They often have what's called a "Big Box" of meat for $20. This box usually consists of four separate meat choices bundled together for a total price of $20. It is usually a pretty good deal.
Ok, so for my question...... The latest Big Box I picked up has a "Pork Loin Rib Half" in it. I initially thought these were really big ribs. Now I know that I'm dumb and (I don't think) they are ribs at all. That is what leads me to my question. What are Pork Loin Rib Halfs? Can I smoke them using the 3-2-1 method like I would with St. Louis style ribs?
I am kind of guessing that I can't go wrong smoking them. I just don't know what to expect as far as temperature & taste . Do I smoke them low & slow? Or do I raise the temp? Low for the first few hours, then high temp the last hour? I think I'm going to do a simple rub (McCormick's Spicy Montreal Steak seasoning mixed with brown sugar and garlic powder).
Any thoughts or ideas would be greatly appreciated.
Thanks in advance!
Dan
Last edited: