Decided to do a slab of ribs and a premarinated tenderloin. What IT* temp should I shoot for on the tenderloin? Used Grub Rub on the ribs. No overnight. Just put on and into the smoker for some 3-2-1 treatment.
(http://i762.photobucket.com/albums/xx270/dtaggie/ribs%20and%20loin/7332c35f.jpg)
(http://i762.photobucket.com/albums/xx270/dtaggie/ribs%20and%20loin/ec7f62d0.jpg)
I take them to 140°F.
Thanks
What was the marinade?
Terreyaki. Small loin, just over a pound. Only took 1:45 to hit 149*. May have to eat it all myself, the kids all deserted me tonight.
So how many Aggies does it take to eat a pork tenderloin ?
Just one tonight!
Ribs after three hours of apple smoke. Already pulling back from the bone. Into foil wit a splash of apple juice and back in for two hours.
Didn't get a pic of the tenderloin but will before I cut it up.
(http://i762.photobucket.com/albums/xx270/dtaggie/ribs%20and%20loin/8a4efc5d.jpg)
Before you open them back up take a papertowel and wipe your exhaust from the inside.
They look good.
Use to use that Grub Rub but had to fight to use it everytime cause it would clump up.
Yeah I saw the fallout from the exhaust. Got it wiped up. Grub Rub didn't clump this time like it has in the past.
You can nuke it for a short while and it works sometimes.
Well some neighbors showed and everything was eaten before I could take pics of the finished product. Dang people are starting to figure out when I have the OBS cranking.
OK .... Here's the rules...
No One eats before PICS.
Glad everyone enjoyed themselves.
That is what it is all about.
TAKE PICS NEXT TIME! ;D
Quote from: classicrockgriller on May 01, 2010, 09:04:56 PM
OK .... Here's the rules...
No One eats before PICS.
Glad everyone enjoyed themselves.
That is what it is all about.
TAKE PICS NEXT TIME! ;D
I normally end up with half eaten pics because I dig right in and then remember the reaction I'll get when I post how good it was and there are no accompanying pics. It's so hard to restrain.
Quote from: classicrockgriller on April 30, 2010, 04:37:40 PM
Before you open them back up take a papertowel and wipe your exhaust from the inside.
They look good.
Use to use that Grub Rub but had to fight to use it everytime cause it would clump up.
CRG, Could you explain by what you mean to "
wipe your exhaust from the inside"? Sorry if this question seems silly but being the newbie I am I tend to ask these types of questions.
Quote from: Captainslug on May 04, 2010, 10:05:36 AM
Quote from: classicrockgriller on April 30, 2010, 04:37:40 PM
Before you open them back up take a papertowel and wipe your exhaust from the inside.
They look good.
Use to use that Grub Rub but had to fight to use it everytime cause it would clump up.
CRG, Could you explain by what you mean to "wipe your exhaust from the inside"? Sorry if this question seems silly but being the newbie I am I tend to ask these types of questions.
If you look at the picture of the ribs after smoking. You will notice a black spot on the rib on the left. This is known as a "Black Rain" spot. it is caused by to much condensation moisture building up in the exhaust or vent hole and the black residue or creosote becomes saturated with this excess moisture and drips back down onto your meat. Not only is it unappealing it tastes really Nasty! So CRG is implying that he wipes it out real quick while everything is still warm and moist. Basically cleaning the exhaust /vent hole. Hope this helps clear things up for you
This is what I do after a few smokes.
Remove the flat vent thingy. That goes into the sink for cleaning. Don't lose the screw.
Stuff some paper towels up the chimney from the inside. Clean the top of the smoker. I use Cinch.
Remove the paper towels and soak 'em up with the cleaner. Clean the chimney from the inside. Also, wipe any gunk off the inside of the top of the smoker.
The whole point is to keep anything "up there" from dripping down onto food "down there".
I've never cleaned the door seal. My bad.
Kinda thought that what was meant. Just got too hung up on the word "exhaust" and my head kept telling me "vent" but wasn't sure.