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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-09-2012, 08:03 PM   #1
pmad
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Default 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)

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Unread 10-09-2012, 08:15 PM   #2
buccaneer
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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!
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Unread 10-09-2012, 08:22 PM   #3
Bonewagon
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Looks great! Did you pick up much flavor from the maple-honey brine?
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Unread 10-09-2012, 08:22 PM   #4
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That looks really good!!
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Unread 10-09-2012, 09:13 PM   #5
BBQ Bandit
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Oh yeah!!!!
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Unread 10-09-2012, 09:40 PM   #6
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Quote:
Originally Posted by Bonewagon View Post
Looks great! Did you pick up much flavor from the maple-honey brine?

It gave it a nice sweetness without being too sweet.
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Unread 10-09-2012, 09:49 PM   #7
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Nice job! I'm hungry after looking at that.
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Unread 10-10-2012, 05:43 AM   #8
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What Bucc said.
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Unread 10-10-2012, 05:55 AM   #9
Garyclaw
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Beauty!
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Unread 10-10-2012, 06:03 AM   #10
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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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Unread 10-10-2012, 07:38 AM   #11
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That there is some Nice looking swine!

Great job on that!!!
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