With ribs cooking at 350, how long for tenderloins...

Franco

I'm cooking some ribs indirect at 325 to 350. I want to cook a couple of pork tenderloins and want them and the ribs to come off at the same time.[p]Any ideas of how long to cook the tenderloins?[p]Thanks as always, Frank

Mop

Franco,at 350º mine have never taken any longer than 40 minutes, I grill mine a bit first though to get a little crust on the outside, I take the tenderloins off at 150-155º...[p]Mop!

Tim M

<p />Franco,[p]Mine take 45-1 hr at 350. Go to an internal temp of 150-155 deg.
Picture shows two on my small Egg.[p]Tim

bdavidson

Franco,
I have never done pork tenderloins with the indirect method. I usually shoot for 300-350, direct for 40 minutes with one flip 20 minutes into the cook. They're a favorite here, and delicious with Char-Crust.

Franco

bdavidson,[p]What type of Char-Crust do you use on tenderloins? We use it on steaks all the time. Do you do anything else to your tenderloins?[p]I think a pork tenderloin is the best meat for the dollar.[p]Thanks for your help, Frank

Trout Bum

Franco,
Did one tonight direct at 325, took about 50 minutes.
B D

Smokin' Todd

Mop,
I couldnt help but notice the "e" after the 155...is that some kind of Canadian unit of measure?
ST!

Mop

Smokin Todd, It shouldn`t have come up as an "e", Rather a "º" symbol.(degree)[p]Mop!

Smokin' Todd

<p />Mop,
No E's!!! but DEGREES! Now you shall pay in Canada!
Heee!

Tim M

<p />Franco,[p]The picture shows 2 tenders with CharCrust original. The Hickory Molassass is good too.[p]Tim

bdavidson

Franco,
Sorry, I missed your post earlier today. We've used all varieties of CC on tenderloins. I think my family prefers the Southwest Spicey, while I'm more of a Hickory-Molasses guy.
bd