pork loin q questions...

[creepyrat]

ok, i have this pork loin some chuckle head cut up into rib sized pieces, how should i q it? i assume it will dry easily, i did pick up an injector today though.

for now i stuck them in a salt/brown sugar brine until i get some ideas.

 

[bowhnter]

Do you mean he sliced it up into 1/2 or 3/4 in slices? Like a pork chop? If so, well then hot on the grill.
Or do you mean it is chunked up...I am slow and not getting the picture of what it looks like.

 

[creepyrat]

its in 3/4 inc thick strips basically, its the fattier part of the loin but the pieces are almost what you find on skewers at a chinese restaurant.

that gives me an idea right there, wheres the teriaki and skewers.

my parents showed up with this meat and asked me to cook it, they always bring something weird but i guess its good for learning different things

 

[Steppenwolf]

Teriyaki Skewers, made those last weekend, but with beef not pork. Red and green peppers, red onions, mushroom caps, pineapple- good stuff.
Only, if you already have it in a salt brine, then a marinade in teriaki may be really salty.

 

[Lakeside Smoker]

its in 3/4 inc thick strips basically, its the fattier part of the loin but the pieces are almost what you find on skewers at a chinese restaurant.

You sure its not a sliced up pork butt?

 

[Kevin]

Marinate, grill it hot and eat. The loin part of the pig is kind of lean for the low and slow barbecue method. Just my opinion, some do it with success. I buy pork loin when it's on sale for grinding up sausage. Whole pork loins are fun to stuff with various things. They do make darn good grilled pork chops. When I can get them whole, I like to slice them into 1.25" to 1.5" thick chops, season them up and cook them hot. Just my .02.

 

[creepyrat]

they could have mislabeled it at the store, most of it looks like tenderloin though.

i decided to just try out 2 rubs and left some plain and using some apple wood instead of hickory this time around

 

[smokeyy]

You have what we call boneless country style ribs, the rib end of the porkloin (bone-in or boneless) is butterflied then cut in to strips.
I think there best grilled

 

[Steppenwolf]

You have what we call boneless country style ribs, the rib end of the porkloin (bone-in or boneless) is butterflied then cut in to strips.
I think there best grilled

I was thinking of "country ribs". But ours is about 1 1/2"X 1 1/2"X 7" or so. Some cuts have some bone, other's don't.I had the impression his were thin. Our country ribs are mostly all meat and really tender when slowly cook. Often a better buy per lb. for the meat

 

[jsimonson0]

ok, i have this pork loin some chuckle head cut up into rib sized pieces, how should i q it? i assume it will dry easily, i did pick up an injector today though.

for now i stuck them in a salt/brown sugar brine until i get some ideas.

I've had a whole loin cut into country-style ribs, then marinaded and smoked for 3+ hours. They left the fat on, so it was really juicy. Sometimes I use a jerk rub and let it sit overnight, other times a teriyaki marinade. Haven't had a bad batch yet...

 

[creepyrat]

ok, they have been identified (country style ribs) by you guys lol, i enjoyed them very very much.

http://www.bbq-brethren.com/forum/showthread.php?t=26769