Pork Loin Rib End (Pron)

pmad · 10-09-2012, 07:03 PM

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)

buccaneer · 10-09-2012, 07:15 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!

Bonewagon · 10-09-2012, 07:22 PM

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

martyleach · 10-09-2012, 07:22 PM

That looks really good!!

BBQ Bandit · 10-09-2012, 08:13 PM

Oh yeah!!!!

pmad · 10-09-2012, 08:40 PM

Quote:

Originally Posted by Bonewagon

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, 08:49 PM

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

Phubar · 10-10-2012, 04:43 AM

What Bucc said.

Garyclaw · 10-10-2012, 04:55 AM

Beauty!

Skidder · 10-10-2012, 05:03 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, 06:38 AM

That there is some Nice looking swine!

Great job on that!!!

10-09-2012, 07:03 PM	#1
pmad Full Fledged Farker Join Date: 08-15-11 Location: St. Louis, MO Downloads: 0 Uploads: 0	Pork Loin Rib End (Pron) 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)

10-09-2012, 07:15 PM	#2
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	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! __________________ The only current member banned for life! deguerre;Honorary Southerner status for Buccs. [/QUOTE]

10-09-2012, 07:22 PM	#3
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Looks great! Did you pick up much flavor from the maple-honey brine? __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

10-09-2012, 07:22 PM	#4
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	That looks really good!! __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

10-09-2012, 08:13 PM	#5
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Oh yeah!!!! __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

10-09-2012, 08:49 PM	#7
Firefighter Is lookin for wood to cook with. Join Date: 03-12-12 Location: Pickford, Michigan Downloads: 0 Uploads: 0	Nice job! I'm hungry after looking at that. __________________ Lang 60D

10-10-2012, 04:43 AM	#8
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	What Bucc said. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

10-10-2012, 04:55 AM	#9
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	Beauty! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya"

10-10-2012, 05:03 AM	#10
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	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.

10-10-2012, 06:38 AM	#11
ItsMike Got Wood. Join Date: 10-07-12 Location: Greenlawn Downloads: 0 Uploads: 0	That there is some Nice looking swine! Great job on that!!!