Whole bone in pork loin. Suggestions please!

Garrett · Jul 9, 2014

I picked up a bone in pork loin this morning, it has about 2 inches of what looks to be part of the baby back ribs still on it. I've never cooked one of these and would like some suggestions of what has worked for you. I have a UDS and 18.5" kettle that I want to use one or both. I have on hand pecan, wild cherry, hickory, maple, and some white oak to use for smoke. So how bout tips on cooking this thing. I would like to serve sliced like bone in chops.
Do I need to brine?
Low-n-slow then a quick sear?
Hot-n-fast?

Smoking Westy · Jul 9, 2014

I"d cook it indirect on your kettle, running around 325-375 degrees using a little pecan, cherry or oak for additional flavor.

Looking forward to seeing the end results :thumb:

BBQ Bandit · Jul 9, 2014

Its the uncut form of the pork chop we love so well.
Add your favorite rub on indirect heat.... glazing is an option.
Don't go past 140* on the internal temp.
May take 2.5-3 hours @ 250.

Ron_L · Jul 9, 2014

If it's not already enhanced, I would brine it.

1/2 C Morton Kosher Salt
1 Gal water
1/2 C Brown Sugar
1/4 C Say Sauce
2 T of whatever rub you want to use.

Brine for an hour per pound, rinse and dry and then let it rest in the fridge for an hour per pound.

Whole bone in pork loin. Suggestions please!

Garrett

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Smoking Westy

is one Smokin' Farker

BBQ Bandit

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Ron_L

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