Pork Prime Rib- (Whole bone-in loin roast)

[browneyesvictim]

Prime grade bone in pork loin, herb crusted and smoked in the MES.
I will let the pictures do the rest of the talking. :)

 

[Bearcarver]

Looks Fantastic!!:)
Beautiful Job!!
Smoking Temp? and Pulling Temp?
Like.

Bear

 

[browneyesvictim]

Seasoned MauldonSalt Pepper Garlic and Rosemary caked on with cooking spray.

Smoker temp set at 240' on the MES, but my Mav grate probe was showing significantly lower like in the 212-221 range which was acceptable, but odd. It usually runs a bit hotter than set temp. Don't know what gives???

Burnt 1 row of Apple in the AMNPS until it was foiled

At 130" IT it went in a foil pan with a little apple juice an foiled tight until it reached 145' internal temp, then pulled to rest for only about 15 minutes while I grilled and buttered the corn. Mamma was hungry!

Edit: And thanks for the like!

 

[petehalsted]

What want some of that garlicy, rosemary crusted fat off the edge of that loin, right now!!! That looks real good!!!

 

[Bearcarver]

This is too Awesome a Thread to only have 3 comments.
That slice in the last Pic is Soooo Juicy!!!:)

Bear

 

[browneyesvictim]

What want some of that garlicy, rosemary crusted fat off the edge of that loin, right now!!! That looks real good!!!

Agreed! It was pure heaven!

This is too Awesome a Thread to only have 3 comments.
That slice in the last Pic is Soooo Juicy!!!:)

Bear

I don't understand either Bear... I'm surprised. Its not like I am touting some uber-expensive unobtanium cut of meat. That pork loin was HALF the price of a SELECT grade of beef rib roast per lb.

I think you will agree, we hear a lot of folks have trouble with pork loin not turning out juicy. But as you can see, this one definitely was NOT dry.

Actually, this is the third one of these roasts I've bought recently. The first one I cut into 2-bone chops and cured with Tenderquick and brown sugar for 4 days - AWSOME! The second one I left whole and injected and pickled in POPS brine, and roasted in the MES the same way I did this one. AMAZING! Canadian Bacon Chops? Who knew?

 

[pc farmer]

Looks great. I need to buy a whole bone in loin. Fresh chops, smoked chops and a couple roasts.

 

[SmokinAl]

What a great looking roast!
It looks so tender & juicy!
Very nicely done & congrats on making the carousel!
Al

 

[Bearcarver]

Agreed! It was pure heaven!


Actually, this is the third one of these roasts I've bought recently. The first one I cut into 2-bone chops and cured with Tenderquick and brown sugar for 4 days - AWSOME! The second one I left whole and injected and pickled in POPS brine, and roasted in the MES the same way I did this one. AMAZING! Canadian Bacon Chops? Who knew?

Canadian Bacon Chops---Who Knew??
You're kidding right.
Boneless Cured & Smoked Pork Chops and Canadian Bacon


Bear

 

[browneyesvictim]

Looks great. I need to buy a whole bone in loin. Fresh chops, smoked chops and a couple roasts.

What a great looking roast!
It looks so tender & juicy!
Very nicely done & congrats on making the carousel!
Al

Thanks guys. And for the likes.
I am honored for riding around a while on the carousel feature. Thanks a lot! But might get dizzy. :-)

Canadian Bacon Chops---Who Knew??
You're kidding right.
Boneless Cured & Smoked Pork Chops and Canadian Bacon
Bear

Of course.
As always Bear yours looks great too.

 

[chilerelleno]

He steps up to the plate
There's the pitch
CRACK!
It's sailing high over centerfield... Folks this one is outta'da park!
HOMERUN!

Fantastic Cook, Beautiful Meal.

Like!

 

[dwdunlap]

Best looking pork I've seen! Scrumtious!!

Where did you buy this?

Point and like

 

[browneyesvictim]

He steps up to the plate
There's the pitch
CRACK!
It's sailing high over centerfield... Folks this one is outta'da park!
HOMERUN!

Fantastic Cook, Beautiful Meal.

Like!

Thanks Chile! I think the bases were loaded with this one. Thanks for the like!

Best looking pork I've seen! Scrumtious!!

Where did you buy this?

Point and like

Thank you for such a generous compliment and like! It was really as juicy and good as it looks. I get these at Smartfoodservice- formerly Cash and Carry. This is a retail restaurant supply chain on the west coast. I don't think they have a location in Texas. I get most all of my beef and pork there. In fact, it is a bbq'ers mecca of meat! I will take picture the next time I am there of all the bins in the walk-in cooler.

 

[chilerelleno]

Bases were definitely loaded.
Grand slam Bro!

 

[weedeater]

Great looking pics and I know it tasted even better. Like!

Weedeater

 

[browneyesvictim]

Thanks Weedeater. It did (does). I have two double bone slices left over, that will be for dinner tonight. To reheat them I think I am going to do a very hot and quick shallow fry.

I've got to ask: Do you eat weed?

 

[dwdunlap]

Thanks Chile! I think the bases were loaded with this one. Thanks for the like!



Thank you for such a generous compliment and like! It was really as juicy and good as it looks. I get these at Smartfoodservice- formerly Cash and Carry. This is a retail restaurant supply chain on the west coast. I don't think they have a location in Texas. I get most all of my beef and pork there. In fact, it is a bbq'ers mecca of meat! I will take picture the next time I am there of all the bins in the walk-in cooler.

 

[dwdunlap]

Thanks to this SMF I have learned we have a similar store here - Restaurant Depot. Has the same setup and I'll have to check into this cut. "BURR!" Expensive I'll bet but maybe worth it with enough people. Thanks for the info. dwd

 

[banderson7474]

How much did that cost and it looked lean. Was it?

My wife doesn't normally do pork b/c of fat content but I'm always on the look out for lean pork b/c I love pork and it costs less.

 

[browneyesvictim]

How much did that cost and it looked lean. Was it?

My wife doesn't normally do pork b/c of fat content but I'm always on the look out for lean pork b/c I love pork and it costs less.

It is bone-in loin. Loin is very lean. It can be "dry" if not cooked properly much like Brisket can be. But for loin, you want to cook only to the minimum temperature. In fact it can be a little pink which most folks will have an aversion to. 145' is the minimum internal temp now. It used to be 160. BIG difference!

This was on sale for$3.69 / lb for the bone-in or you can get it for $2.28 for boneless. Remember this is PRIME grade. Normally the bone-in loin rack runs just short of $4 / lb.