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SLC Ribs and Tenderloin
Central_Bama_Egger
Posts: 886
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?
Huntsville, Al LBGE
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No comment on the no comment-but given ribs are finished by feel (bend test or the toothpick) then the tenderloin cook piece lends itself to the thermo-should work at around the one hour mark but best to pull when the internal is around 140*F and that could go either way of an hour. And tough to figure the one hour out mark with the ribs. But the fun is the journey-not necessarily the destination:)
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
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Well, woke up at 6am had a fire burning by 6:30
Went inside to put the inaugural sprinkle of Dizzy Dust on them.
Put them on about 7am..... Holding at 250
Huntsville, Al LBGE -
This guy is up next. Dizzy dust. Blackberry jam. Bacon. Then a final coating of Fiesta Rib Rub
Huntsville, Al LBGE -
Lookin good-enjoy the end results!Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Looks great. Can't wait for the "after" pics
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Unfoiled and added sauce and tenderloin.
Huntsville, Al LBGE -
looking good man, are you eating all of this at the same time? just curious on the timing of adding tenderloin to grill not questioning your appetite._______________________________________________XLBGE
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Yes we are. Plans are for some lunches with the left overs. The ribs are very small. The tenderloin is only a pound. So I figured on an hour to cook it. Been on for 30 min. Already at 110. SWMBO likes a tenderloin sandwich. Does not like ribs. So a little for everyone. Hahaha.Huntsville, Al LBGE
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Ah good deal! I usually cook my tenderloins a little slower. Looks amazing!_______________________________________________XLBGE
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Finished
Huntsville, Al LBGE -
Looks pretty good there in Clanton !!
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Delicious. Slight bitter taste. Too much smoke I suppose. I guess I put too many pieces of apple chunks.Huntsville, Al LBGE
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Apple can be strong, i only want my ribs to see smoke for about an hour.
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Yeah. That's where I screwed up. Had them placed throughout.Huntsville, Al LBGE
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I'm curious about this - didn't the blackberry jam just burn off during the cook? I'm wondering if it picked up much flavor from it.Central_Bama_Egger said:This guy is up next. Dizzy dust. Blackberry jam. Bacon. Then a final coating of Fiesta Rib Rub"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
None. It was basically me just screwing around. The plain bacon however was very tasty tho.Huntsville, Al LBGE
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