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-   -   Pork Loin Rib End (Pron) (http://www.bbq-brethren.com/forum/showthread.php?t=145708)

pmad 10-09-2012 07:03 PM

Pork Loin Rib End (Pron)
 
Yeah, yeah, I know...

After 8 hours of brine (maple/honey)
http://img.photobucket.com/albums/v9...422CFB4ADE.jpg

Dry Rubbed
(In no particular order)

Thyme
Salt
Sugar
Brown Sugar
Coriander
White Pepper
Dry Mustard

http://img.photobucket.com/albums/v9...423DC557C1.jpg

Tied for cooking:
http://img.photobucket.com/albums/v9...4247E33DAA.jpg

145 Minutes at 250
(Did not take internal)

http://img.photobucket.com/albums/v9...424F44D69B.jpg

buccaneer 10-09-2012 07:15 PM

I dunno what you know but what I know is the slight pink tinge and juiciness plus that silky cut tells me that is a perfect job!
Freakin awesome job dude! :hail:

Bonewagon 10-09-2012 07:22 PM

Looks great! Did you pick up much flavor from the maple-honey brine?

martyleach 10-09-2012 07:22 PM

That looks really good!!

BBQ Bandit 10-09-2012 08:13 PM

Oh yeah!!!!

pmad 10-09-2012 08:40 PM

Quote:

Originally Posted by Bonewagon (Post 2239228)
Looks great! Did you pick up much flavor from the maple-honey brine?


It gave it a nice sweetness without being too sweet.

Firefighter 10-09-2012 08:49 PM

Nice job! I'm hungry after looking at that.

Phubar 10-10-2012 04:43 AM

What Bucc said.:cool:

Garyclaw 10-10-2012 04:55 AM

Beauty!

Skidder 10-10-2012 05:03 AM

Looks fantastic. Why more people don't brine pork loin I will never understand. Also cooking to the correct internal temp is crucial to the finished product looking like yours. Nice work.

ItsMike 10-10-2012 06:38 AM

That there is some Nice looking swine!

Great job on that!!!


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