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Pork loin rib-end: Follow-up Report

ombaomba Posts: 241
edited 8:27PM in EggHead Forum
I was curious about this pork cut yesterday:

I made a butcher error, I think.
I took the "ends" and sliced about 3/4-inch thick.
When sliced, here's how it looked:


Having butterflied the "roast" and sliced, I made one oriental marinade and Dizzily Dusted the other. Had to try the Pineapple Head as well:


Sorry ... no finishing pictures. :(
But here is the cooking report ...

Egged on raised grid at 350.
I had placed the "ribs" down on the flat side.
Flipped after about 6 minutes.
Within 10 minutes TET (Total Egg Time) the meat was at 150! Pulled the meat and worked the pineapple for about 8 minutes TET.
Carnivored the DP batch and plummed the orientals.

Definitely overcooked for my taste.
Flavor was good; texture not "soft" enough for me.
Pineapple was awesome!

Next time:
This is where anyone who knows better should please advise me.
I think I should make the cuts between 1-2 inches.
I think I should grid on the uncut sides.
I think I should lower the grid and cook around 300-325.
If you have any thoughts, I do appreciate the sharing.



  • fishlessmanfishlessman Posts: 22,980
    150 made the loin tough, pull it around 140. 1.5 to 2 inches thick
  • ombaomba Posts: 241
    Got it!
    I was just surprised how quickly the temp went up. I had expected a 30-40 minute cook.
    As for the size ... my conclusion exactly.

  • You cooked pork chops, not ribs. Leave the entire thing in tack and low and slow. Indirect at 225-250.

  • fishlessmanfishlessman Posts: 22,980
    ive never cooked a thin pork chop low and slow, do they come out more riblike.
  • I must re-read. I cook thin chops hot and fast. Thick ones, low and slow indirect. He needs to butterfly the loin and leave it in tact instead of cutting into strips in my opinion. Then 225-250 indirect.

  • fishlessmanfishlessman Posts: 22,980
    i will have to try it sometimes. i think the hunk he has isnt the same chunk i get off the loin. mine come with bones attached, two separate muscle groups of light and dark meat with a good size fat layer. if i cut the ribs of the tiny loin section and cook at 325 i get the consistancy of chinese spares and i sometimes cook them that way for the red spares and red loin meat slices.
  • ombaomba Posts: 241
    Thanks, Mike.
    I realize that this is exactly what I did.
    the "effect" I wanted was boneless country ribs.
    But that might be like taking ground chick to get the "effect" of NY strip! ;)
    At any rate ...
    Went to see the butcher again today.
    He told me that my mistake was cutting too thin.
    He suggested about 1.5 inches or so.
    I'll try again ... when the mood strikes.
    Thanks for the reply,
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