Pork Loin Rib End (Pron)

pmad · Oct 9, 2012

Yeah, yeah, I know...

After 8 hours of brine (maple/honey)

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Dry Rubbed
(In no particular order)

Thyme
Salt
Sugar
Brown Sugar
Coriander
White Pepper
Dry Mustard

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Tied for cooking:

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145 Minutes at 250°
(Did not take internal)

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buccaneer · Oct 9, 2012

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 · Oct 9, 2012

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

martyleach · Oct 9, 2012

That looks really good!!

BBQ Bandit · Oct 9, 2012

Oh yeah!!!!

pmad · Oct 9, 2012

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

It gave it a nice sweetness without being too sweet.

Firefighter · Oct 9, 2012

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

Phubar · Oct 10, 2012

What Bucc said.

Garyclaw · Oct 10, 2012

Beauty!

Skidder · Oct 10, 2012

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 · Oct 10, 2012

That there is some Nice looking swine!

Great job on that!!!

Pork Loin Rib End (Pron)

pmad

is Blowin Smoke!

buccaneer

somebody shut me the fark up.

Bonewagon

Babbling Farker

martyleach

Quintessential Chatty Farker

BBQ Bandit

Babbling Farker

pmad

is Blowin Smoke!

Firefighter

Full Fledged Farker

Phubar

somebody shut me the fark up.

Garyclaw

Babbling Farker

Skidder

Babbling Farker

ItsMike

Guest

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