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BBQ Pork Loin Pieces (photos)
Posted on 10/25/14 at 9:10 pm
Posted on 10/25/14 at 9:10 pm
I wanted some Smoked Pork today and wound up with what the butcher called "Boneless Pork Country Ribs" I think that is butcher talk for slices of the end of a boneless pork loin.
You probably know that I believe I can cook anything, and as long as I am happy with the outcome it will be OK.
With this in mind, I decided to dry rub these pieces of pork with a little brown sugar and my dry rub.
Let them rest for an hour or two
And then grill them with a little smoke from some hickory chunks that Katrina donated out in my yard.
Here they are at about an hour with indirect heat at about 250 degrees.
And after I applied some BBQ sauce.
They are fork tender and the flavor is good, But they are too dry for my taste. Not enough fat, and my fault for buying them.
They will be better tomorrow sliced thin on a bun with slaw as a sandwich.
All my stuff
You probably know that I believe I can cook anything, and as long as I am happy with the outcome it will be OK.
With this in mind, I decided to dry rub these pieces of pork with a little brown sugar and my dry rub.
Let them rest for an hour or two
And then grill them with a little smoke from some hickory chunks that Katrina donated out in my yard.
Here they are at about an hour with indirect heat at about 250 degrees.
And after I applied some BBQ sauce.
They are fork tender and the flavor is good, But they are too dry for my taste. Not enough fat, and my fault for buying them.
They will be better tomorrow sliced thin on a bun with slaw as a sandwich.
All my stuff
11
Posted on 10/25/14 at 9:11 pm to MeridianDog
Looks tasty. Love your posts.
We did gumbo tonight.
We did gumbo tonight.
This post was edited on 10/25/14 at 9:13 pm
Posted on 10/25/14 at 9:14 pm to MeridianDog
Id eat that.
Posted on 10/25/14 at 9:20 pm to MeridianDog
I have what I feel like is a legitimate question. Keep in mind I've been drinking. How long does it take to make your posts?
This post was edited on 10/25/14 at 9:21 pm
Posted on 10/25/14 at 9:39 pm to steakbombLSU
quote:
a legitimate question.
yes it is.
Taking the photos is no big deal and doesn't slow me down much at all. I try to cook Mies en Place because I have worked in labs most of my life, so regardless of what I do, I like to have what I need in place before I start.
Cropping and shrinking the DPI of the photos takes maybe ten minutes using Microsoft Office Picture Manager. I have photoshop and Illustrator but never use them for this level of photo manipulation.
Downloading my camera storage to my PC and uploading to Photobucket takes five minutes.
Posting the recipe takes maybe ten minutes, done while watching TV and drinking a beer, so that is not time wasted.
The laughs from my wife take hours to live down. I post. She laughs.
I enjoy cooking and this is like a cheap hobby, since I would cook what I cook anyway, even if I never did this.
Posted on 10/25/14 at 10:42 pm to MeridianDog
Great answer, I feel you about the part about your wife. Every time I post a pic on this website I get incessantly ridiculed. 
Posted on 10/26/14 at 8:45 am to MeridianDog
MD was doing even more multitasking: noticed that he was leading the MSU thread on the SEC Score Board.
Posted on 10/26/14 at 10:18 am to MeridianDog
I can relate to the dryness. I've had it happen too often trying to slow cook lean cuts of pork. Brining, or injecting, are the solution if you must have the BBQ flavor.
Posted on 10/26/14 at 1:33 pm to MeridianDog
I grill them over medium heat, about 4-5 minutes per side on all four sides. Very flavorful, not dry.
Posted on 10/26/14 at 3:50 pm to MeridianDog
Nice post.
I feel your pain. I too had mixed results cooking with said Country Ribs.
I believe the key is not to cook them long. Put some color on them over med-high heat, then move them over to the indirect heat like you have them in the photo. Cook maybe 15 to 20 minutes until just done (just safe to eat), then take them off the heat and put them in a pan and cover with aluminum foil. Let them sit quietly for 20 minutes, then enjoy.
I feel your pain. I too had mixed results cooking with said Country Ribs.
I believe the key is not to cook them long. Put some color on them over med-high heat, then move them over to the indirect heat like you have them in the photo. Cook maybe 15 to 20 minutes until just done (just safe to eat), then take them off the heat and put them in a pan and cover with aluminum foil. Let them sit quietly for 20 minutes, then enjoy.
Posted on 10/26/14 at 3:59 pm to MeridianDog
Looks damn good, but I could see where dryness could be a problem.
Posted on 10/26/14 at 4:41 pm to MeridianDog
quote:
Boneless Pork Country Ribs
Are some of my favorite things to cook, marinate them, then grill. I just cook em like steaks.
Posted on 10/26/14 at 9:43 pm to MeridianDog
The Country Ribs are usually sliced Boston Butt. It's plenty fat, but sliced to thin for low and slow. Try cooking over direct heat, about 300 for about 30 to 45 minutes.
Posted on 10/26/14 at 10:44 pm to AU34
quote:
The Country Ribs are usually sliced Boston Butt. It's plenty fat, but sliced to thin for low and slow. Try cooking over direct heat, about 300 for about 30 to 45 minutes.
I cook them like ribs, but for a shorter time. Foil them to tenderize then glaze.
Posted on 10/27/14 at 9:01 am to MeridianDog
Looks tasty. Country ribs are pretty much just pork shoulder cut into strips. They are very flavorful. If it was dry, then you cooked it too long. That is not a dry meat.
This post was edited on 10/27/14 at 9:03 am
Posted on 10/27/14 at 10:07 am to MeridianDog
My kinda meal right here 
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