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pmad 10-09-2012 08:03 PM

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

After 8 hours of brine (maple/honey)

Dry Rubbed
(In no particular order)

Brown Sugar
White Pepper
Dry Mustard

Tied for cooking:

145 Minutes at 250
(Did not take internal)

buccaneer 10-09-2012 08:15 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 08:22 PM

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

martyleach 10-09-2012 08:22 PM

That looks really good!!

BBQ Bandit 10-09-2012 09:13 PM

Oh yeah!!!!

pmad 10-09-2012 09:40 PM


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 09:49 PM

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

Phubar 10-10-2012 05:43 AM

What Bucc said.:cool:

Garyclaw 10-10-2012 05:55 AM


Skidder 10-10-2012 06:03 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 07:38 AM

That there is some Nice looking swine!

Great job on that!!!

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