Pork Loin Rib End (Pron)

pmad

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• Oct 9, 2012

• #1

Yeah, yeah, I know...

After 8 hours of brine (maple/honey)

Dry Rubbed
(In no particular order)

Thyme
Salt
Sugar
Brown Sugar
Coriander
White Pepper
Dry Mustard

Tied for cooking:

145 Minutes at 250°
(Did not take internal)

 

B

buccaneer

somebody shut me the fark up.

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• Oct 9, 2012

• #2

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

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• Oct 9, 2012

• #3

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

 

martyleach

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• Oct 9, 2012

• #4

That looks really good!!

 

BBQ Bandit

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• Oct 9, 2012

• #5

Oh yeah!!!!

 

pmad

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• Oct 9, 2012

• #6

Bonewagon said:

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

Click to expand...

It gave it a nice sweetness without being too sweet.

 

Firefighter

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• Oct 9, 2012

• #7

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

 

Phubar

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• Oct 10, 2012

• #8

What Bucc said.

 

Garyclaw

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• Oct 10, 2012

• #9

Beauty!

 

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Skidder

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• Oct 10, 2012

• #10

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.

 

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ItsMike

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• Oct 10, 2012

• #11

That there is some Nice looking swine!

Great job on that!!!