Next week I hope to do my first cook on the Pellet Grill and I was wanting to do Saint Louis Pork Ribs and a 3 # Pork Loin Ribeye Roast at the same time. The Roast will probably be "pulled" for sammiches and eaten later.
My question is can I do these at the same time and just place the roast in at a certain time during the 3-2-1 rib cook so it will cook also. I'm NOT trying to save pellets, I'm just trying to learn how, what, when and ?if?
S.L.Ribs 3-2-1 with Pork Loin Ribeye Roast
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- OldUsedParts
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S.L.Ribs 3-2-1 with Pork Loin Ribeye Roast
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- Okie Sawbones
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Re: S.L.Ribs 3-2-1 with Pork Loin Ribeye Roast
Cheap bum... Seriously now, I'd throw the loin in with the ribs. The key to the loin is to not let it dry out, so I'd only cook it to a temp of 155. You can foil it, and wrap it in a heating blanket until the ribs finish. I never cook loins as BBQ, but a French recipe I use all of the time uses pork loin, and 150-155 keeps the loin juicy. If you don't have one, you need to get an instant read thermometer.
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Re: S.L.Ribs 3-2-1 with Pork Loin Ribeye Roast
Okie Sawbones wrote: I never cook loins as BBQ, but a French recipe I use all of the time uses pork loin,
Cei La Vi and wie wie
would you share that recipe ?
I have a digital temp probe/gauge that you stick into the meat "after" raising the lid on the Grill.
So? if I'm grilling the ribs at 215+- would it be OK to make the first temp check on the Loin at 3 hours when I wrap the ribs?
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- riseabove50
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Re: S.L.Ribs 3-2-1 with Pork Loin Ribeye Roast
you can always brine the loin to help prevent drying. just my 2 cents.
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Re: S.L.Ribs 3-2-1 with Pork Loin Ribeye Roast
just for my own information - - - could I inject it instead ?IF? it should end up on the Grill???
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Okie Sawbones
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Re: S.L.Ribs 3-2-1 with Pork Loin Ribeye Roast
You can inject for sure. I'd definitely check temp at three hours.
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Re: S.L.Ribs 3-2-1 with Pork Loin Ribeye Roast
Thanks, and what the heck - - - it's only meat and money
Trying to get my Q shed finished and wired so I can do the first ???? on the Pit Boss but things aren't going at my anticipated pace
Trying to get my Q shed finished and wired so I can do the first ???? on the Pit Boss but things aren't going at my anticipated pace
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Okie Sawbones
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Re: S.L.Ribs 3-2-1 with Pork Loin Ribeye Roast
OUP says the meat is done. Everybody dig in.
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- Finatic
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Re: S.L.Ribs 3-2-1 with Pork Loin Ribeye Roast
In my experience I find it works best to cook a pork loin at around 275. I cook a pork loin for 1.5-2 hours and pull with an IT of 145 and let it rest for at least 30 minutes (I like to go an hour if possible). I do recommend injecting a loin too. They can certainly be cooked at a slower temp but they can dry out really fast. A water pan helps with this.
- OldUsedParts
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Re: S.L.Ribs 3-2-1 with Pork Loin Ribeye Roast
Thanks, Finatic, I think I'll inject it and do both of them for the first pellet cook.
Hey Oakie, if you were close enuff to take my pic why didn't you stop in a say howdy? Here lately, I could use someone to man the water hose while I gourmet grill.
Hey Oakie, if you were close enuff to take my pic why didn't you stop in a say howdy? Here lately, I could use someone to man the water hose while I gourmet grill.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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