BRADLEY SMOKER | "Taste the Great Outdoors"
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
News:
Home
Help
Search
Chat
Login
Register
BRADLEY SMOKER | "Taste the Great Outdoors"
»
Recipe Discussions
»
Meat
»
ribs and pork loin?
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: ribs and pork loin? (Read 1040 times)
stevergs
Newbie
Posts: 55
ribs and pork loin?
«
on:
June 17, 2011, 03:20:06 PM »
im doing 2 racks of ribs and 2 pork loins this weekend. i know the loins cook fast, but does this change the 3-2-1 .thanks
Logged
Tenpoint5
Member Extraordinaire
Posts: 11,847
Re: ribs and pork loin?
«
Reply #1 on:
June 18, 2011, 08:07:08 AM »
With a cooking temp of 225ยบ it wont change the "3-2" but it may extend the 1 Since you will probably be doing some "Peeking" to see if the loin is done. The ribs will be ready when the meat pulls back 1/4-1/2 inch from the ends of the bones.
Logged
Bacon is the Crack Cocaine of the Food World.
Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!
ghost9mm
Member Extraordinaire
Posts: 3,701
Re: ribs and pork loin?
«
Reply #2 on:
June 18, 2011, 09:06:13 AM »
What Chris said...
Logged
Digital Bradley Smoker with Dual probe PID
The Big Easy with Srg grill
MAK 2 Star General
Char Broil gas grill
stevergs
Newbie
Posts: 55
Re: ribs and pork loin?
«
Reply #3 on:
June 18, 2011, 10:05:05 AM »
thanks again,glenn
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
BRADLEY SMOKER | "Taste the Great Outdoors"
»
Recipe Discussions
»
Meat
»
ribs and pork loin?