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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 04-06-2014, 09:38 AM   #1
MGD TARD
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Default My first try...considered a failure.

With my new Masterbuilt 30" smoked up a batch of country style ribs. Apparently kept 'em in WAY to long. Followed the time and recipe to a tee. Absolute shoe leather. I have decided I need a remote thermometer and will order one next payday. Although I failed I won't be discouraged.

Yesterday I smoked a half dozen bacon wrapped chicken cordon bleu. Those turned out awesome. Still trying to find a real good rub.

When I get the remote, I want to do a pork loin roast. Any pointers guys?
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Unread 04-06-2014, 09:41 AM   #2
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As to the pork loin, don't go past 165 IT

Sorry to hear about the ribs, but it happens to us all, especially with a new smoker and the learning curve
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Unread 04-06-2014, 09:57 AM   #3
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Many epic fails before I got a thermometer to monitor IT. It doesn't have to be costly - my first one was a $20 Taylor that had to sit need the cooker but generally I babysit my cooks. It gives me a reason to drink a beer or two

If you go with a remote thermo definitely consider one that will give you grill/bbq temp and food IT from the same unit. You won't regret it!
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Unread 04-06-2014, 10:05 AM   #4
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Don't go by the book. That's what I told my friend yesterday when they were trying their new smoker with ribs. And you don't need a thermometer for ribs. Bend test and bones sticking out.

You ever seen the movie Christmas Vacation? Remember the turkey? That was my first cook ever on a UDS 2 1/2 years ago. I did a chicken and it looked like it stayed in the tanning bed 4 times longer than it should have. My wife and I got a hell of a laugh out of it and we ate it anyways lol.
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Unread 04-06-2014, 10:10 AM   #5
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there is no success without failure!
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Unread 04-06-2014, 10:12 AM   #6
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I bought mines at wally world. It is serving its purpose . BTW is that an electric or propane masterbuilt you have?
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Unread 04-06-2014, 10:15 AM   #7
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Quote:
Originally Posted by cmwr View Post
And you don't need a thermometer for ribs. Bend test and bones sticking out.
He was doing CSR's ....a little bit different, although i often go by look and feel on those 175* is a good finishing temp.
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Unread 04-06-2014, 10:40 AM   #8
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Quote:
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As to the pork loin, don't go past 165 IT
e
You don't want to go past 145 on a pork loin. 165 is overcooked.
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Unread 04-06-2014, 10:43 AM   #9
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Quote:
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You don't want to go past 145 on a pork loin. 165 is overcooked.
Yea pork loin 145 IT it'll still be nice and moist...165 will be dry
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Unread 04-06-2014, 11:06 AM   #10
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We've all had cooks go bad, glad you're going to keep at it. I find CSR more tricky than a butt. But they are tasty
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Unread 04-06-2014, 11:10 AM   #11
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Quote:
Originally Posted by Fwismoker View Post
He was doing CSR's ....a little bit different, although i often go by look and feel on those 175* is a good finishing temp.

You are going to have to explain to me the difference. I am not sure what country style ribs are.
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Unread 04-06-2014, 11:18 AM   #12
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Quote:
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You are going to have to explain to me the difference. I am not sure what country style ribs are.
Some are cut from the shoulder and more you'll see are cut from the rib end of a pork loin so they aren't really ribs.....sure are tasty though! Very simple to cook, I just oil and rub them and smoke them maybe 250-275 to a IT of around 175 max but sauce them around 165.
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Unread 04-06-2014, 11:27 AM   #13
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So if you go to shop for these in a store are they with the ribs?
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Unread 04-06-2014, 11:49 AM   #14
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Cook your CSR's like Pork steaks or a Shoulder( because that is what it is)It of about 185-190 will give you the results you're after

Pork loins are lean and will be dry as the Sonora desert if you take the internal temp past 145. I like to pull them at 130-135 wrap in foil and let them rest carry over will take it to 145.
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Unread 04-06-2014, 12:01 PM   #15
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Quote:
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So if you go to shop for these in a store are they with the ribs?
I get mine from the butcher and are usually from then rib end of the loin is what he tells me they are from. Don't confuse regular pork loin with from where some CSR's are cut....mine i get need cooked way past where you cook loins to be tender and aren't dry.

If they are cut from the shoulder you can take them to 185 ish.
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