Quote:
Originally Posted by bm bradley
did a small rack of pork ribs, a pork roast and a pork tenderlion... with a dry rub I whipped up here at the house... learned a lot on my first 'smoke'. one thing I did was bake the 'goods' in the oven for 1 hour at 350 before the smoker... about 5 hours in the smoker at 220 +/... the ribs were falling off the bone, plenty juicy... everything was great..
right now I have 2 racks of pork ribs in the fridge, put them in there last night with a marinade I made for the hell of it... honey, brown sugar, pineapple marmalade, salt pepper, basalmic viniger, chili powder ect... gonna pull them out in a bit, let them hit room temp and pop them in the smoker later today...
the one FUCKING issue I had was not being able to get the the damn 'silver skin' off the back of the ribs... deff way beyond my BQ skills set at this point... next time the butcher is gonna handle that one for sure....
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With the Tenderloin, its too much cook time. Tenderloin only takes about 20 mins in the oven to cook, and with having such little fat, tends to dry out very easily. It should be cooked to medium, or if smoking, should only have been smoked, Pork shoulder, or maybe even loin, (I'd say nearer the rib end would be better) is fine but even with the 5 hour smoke, wouldn't need the pre-cooking
For the silver skin (I'm assuming you are referring to the membrane on the backside of the ribs) easy trick.. take a fork, slip one of the tines under the skin right along one of the rib bones, and pull the silver skin away from the bone. Using a paper towel, grip on the piece of loosened membrane, and pull. It should all come away in one piece.