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SLC Ribs and Tenderloin

Planning to cook for lunch tomorrow considering tomorrow afternoon and night is shot and no way to cook. So I picked up 2 Slabs of St. Louis style and a 1# pork tenderloin. Planning to do the 3/1/1 method at 250 dome and adding the tenderloin during the last hour. This will be the 1st time I've cooked one. Do you think it'll be done about the same time as the ribs?
Clanton, Al LBGE

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