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Pork Loin Rib Half
Mark_B_Good
Posts: 1,593
in Pork
Hey guys. I want to do this cut for Christmas ... don't want to make pulled pork from it, but rather a nice roast.
I presume cooking at around 250F is okay ... and hit a target internal of 170F should be good?
I presume cooking at around 250F is okay ... and hit a target internal of 170F should be good?
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
Comments
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Bone in? Boneless?
I cook the boneless roast 350° indirect to an IT of 135°F and slice it like boneless chops. But, I have never had a bone in, rib end.Clinton, Iowa -
Unless I'm misunderstanding something, if it's pork loin do not cook it to 170F, that's meat murder. Aim for 130-135F. I do this cut all the time and it's wonderful. I'd sear it first to get some nice coloring, then go low 'n slow direct while basting with oil/fat baste until it hits your target temp.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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is this what you have, you dont want to cook a loin to 170, 145 is enough and it can be pinkthis i think was chourico and bread with sauted celery, onions, and chicken stock. the stuffing and added gravy keeps things moist.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Dang I don't feel sorry for you not having any fish, that's all you need. Did I say yum, my eyes didFort Wayne Indiana
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Langner91 said:Bone in? Boneless?
I cook the boneless roast 350° indirect to an IT of 135°F and slice it like boneless chops. But, I have never had a bone in, rib end.
Dome at 350F, or lower??? Some saying low and slow here ...
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Oh and how long should I bank on 10 lbs taking?Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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Mark_B_Good said:Langner91 said:Bone in? Boneless?
I cook the boneless roast 350° indirect to an IT of 135°F and slice it like boneless chops. But, I have never had a bone in, rib end.
Dome at 350F, or lower??? Some saying low and slow here ...
$48 for a Pork Loin?
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
LOL. Too cheap or too pricey?? Remember that is $48 CANADIAN dollars, which is like $6.50 USD right?? LOL.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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If I do a whole one, like you pictured, I sear it and then roast it indirect at 300° ish.
Honestly, as long as you don't get it too done you can do just about anything. Lower temps let you creep up on it a little. Higher temps get you there quicker. Very forgiving cut of meat.
You can brine it, rub it, or do just about anything to it.Clinton, Iowa -
Ahh, that makes a little more sense. Pork Loin is relatively cheap here in the states.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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Mark_B_Good said:Oh and how long should I bank on 10 lbs taking?
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at 375 dome i would start checking internals around the first hour mark, only way to screw this cut up is overcooking. side note, looking at this pic bottom left there is a small strip of meat, thats for the cook, its cut off and eaten before it goes into the house
fukahwee maineyou can lead a fish to water but you can not make him drink it -
IMO 3 hours seems excessive. Pork loins always surprise me with how fast they cook.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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I’ve quit searing these. Just by cooking them at 250 - 325 (wherever the egg settles) the crust/bark is more than sufficient and the internal meat is not dried out on the periphery.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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SonVolt said:Ahh, that makes a little more sense. Pork Loin is relatively cheap here in the states.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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fishlessman said:at 375 dome i would start checking internals around the first hour mark, only way to screw this cut up is overcooking. side note, looking at this pic bottom left there is a small strip of meat, thats for the cook, its cut off and eaten before it goes into the house
So what am I aiming for 135F or 140F internal??Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
You're aiming for at least 140 - after a short rest. That's the minimal foodsafe temp recommended for pork these days. It used to be much higher. So, I usually pull it at 136-7.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Mark_B_Good said:fishlessman said:at 375 dome i would start checking internals around the first hour mark, only way to screw this cut up is overcooking. side note, looking at this pic bottom left there is a small strip of meat, thats for the cook, its cut off and eaten before it goes into the house
So what am I aiming for 135F or 140F internal??
i shoot for low 140's after resting, the pink will be mostly gone. some wont touch it if they see pink
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Yeah, my family will freak if they see pink on pork. So maybe I'll pull at 140F?? With rest, it will probably hit like 143F??
I'll cook at 275F to 300F dome, anticipating a 2 to 3h cook.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Mark_B_Good said:Yeah, my family will freak if they see pink on pork. So maybe I'll pull at 140F?? With rest, it will probably hit like 143F??
I'll cook at 275F to 300F dome, anticipating a 2 to 3h cook.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Hmm, I know they also HATE dry pork ... it's such a fine line, which is why I hate doing a pork chop on the regular BBQ. Maybe I should aim for 138F and let it sit for 30 minutes.
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
you can always buy a shorter piece and give it a practice cook for doneness. pick one the same thickness as you have and it will be an almost identical cook. these are cheap enough
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Pork loin in my favourite cut for ‘Canadian’ bacon, cheaper and healthier than belly. Speaking of cheap, sometimes I pay as low as $1.60/lb CAD (on sale 1.99/lb + 20% PC Optimuum loyalty points).
https://eggheadforum.com/discussion/1173867/another-batch-of-loin-bacon/p1
Matter of fact, No Frills has Canadian peameal bacon, same cut, 1.99/lb starting tomorrow. I find this too salty, have to soak and rinse to reduce salt. Like to smoke it low and slow till IT 145.canuckland -
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Canugghead said:Pork loin in my favourite cut for ‘Canadian’ bacon
You got your quotes in the wrong placeSouth of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
All good advice above. Apple butter pairs well with pork loin. You can heat it up a little and serve on the side or baste the loin with it 10-15 minutes prior to removing from the grill.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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@Canugghead those pictures look amazing! What are the seeds?
@shtgunal3 we were planning to do a chunky apple sauce with brown sugar ... but adding butter sounds like a winner!
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Thanks, those are fennel seeds, link to that cook ...
https://eggheadforum.com/discussion/1224333/spun-a-pork-roulade
canuckland -
Thanks looks great!
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
OK it's go time for me today. I'm going to do this on the rotisserie. Also thinking of basting it. I'm going to baste it with apple/butter as suggested by @shtgunal3 ... so last 15 minutes? Baste it like what, every 5 minutes??Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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