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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-16-2009, 09:46 PM   #1
Moose
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Thumbs up Maple & Hickory Smoked Dry Rubbed Bone in Pork Loin Rib Roast

As some of you may recall, I cooked one of these several weeks ago. This time I dry rubbed with Moose Rib Rub #1, then smoked on the Kingsford Oval with Maple & Hickory using the firebrick method for 1 1/2 hours at about 300 degrees, then finished off with a nice sear and pulled at 152 and rested for 20 mins. This one was even better than the last one as it had a more prominent smoke flavor. Here it is after I pulled it:



And here it is plated, with rib bones removed:



As much as I enjoy pork tenderloins and loin roasts, the bone in rib loin roasts are fast becoming my favorite.
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Old 11-16-2009, 09:58 PM   #2
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looks good
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Old 11-16-2009, 10:02 PM   #3
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Sweet
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Old 11-17-2009, 11:55 AM   #4
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Looks too good Moose!
I could eat plates full of that!
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Old 11-17-2009, 12:59 PM   #5
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Nice! Looks Great!
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Old 11-17-2009, 02:34 PM   #6
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Saw those in Costco the other day. Now I am wishing I picked it up.

Your looks succulent!
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Old 11-17-2009, 03:33 PM   #7
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A carnivore's dream right there.
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Old 11-17-2009, 03:38 PM   #8
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Throw me a bone!
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Old 11-17-2009, 04:06 PM   #9
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Very nice!
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Old 11-17-2009, 04:08 PM   #10
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Dang! That looks great!
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Old 11-17-2009, 04:09 PM   #11
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Very nice
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Old 11-17-2009, 05:54 PM   #12
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Looks great Moose!
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Old 11-17-2009, 05:56 PM   #13
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Quote:
Originally Posted by big brother smoke View Post
Saw those in Costco the other day. Now I am wishing I picked it up.

Your looks succulent!
Get one next time you go - you won't be disappointed! Next time I do one it will be on the UDS.
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