SWEET CHERRY RUB PORK RIBS & LOINS
Fri night – Brine submerged a large rack of Costco $19.99/kg Baby Back Ribs, and 2 x $9.99/kg Pork Loins in MOIST MEAT BOMB and water. Loins are cut off Rib Racks, but were ½ the price of the Ribs?
Sun 9am – Used Shaker’s large opening to liberally cover Rib Rack and Pork Loins with heavy coating of SWEET CHERRY RUB and put in fridge uncovered for 5hrs.
Sun 2pm – The Ribs are now moist, cherry red, and glazed . Placed in Pellet Smoker filled with Lumber Jack 100% Cherry Pellets, set to 120C, for 2hrs.
Sun 4pm – Sprayed on SWEET PIT SPRITZ and wrapped meats in long length of OREN PINK BUTCHER PAPER and rolled them up into a triple ply layer, then laid Rib Rack and Loins upside down on the meat side so the dry top side soaks up the meat juices and gets moist, and put back in the Smoker still set to 120C.
Took Pork Loins out at 3hr mark, at min 63C to 68C. Lean Pork is ready from 63C Pork Temp for new lean cuts. Rested in their Pink Butcher Paper for 10 mins, then sliced.
Took Rib Rack out at 4hrs at min internal 93C. Tasted very moist, sweet and tender. The meat was pink all the way through, from the Rub.
Try BUTTER RIBS: After Ribs have cooked at 120C for 2hrs:-
– lay two sheets of tinfoil on a flat surface.
– Spread out a bed of brown sugar on the foil.
– Squeeze out several lines of honey on the brown sugar.
– Place slices of Butter on top of the brown sugar.
– Lay the ribs meat side down on the bed of sugar, honey and butter.
– Sprinkle a light coat of brown sugar on the bone side of ribs and 3 lines of honey.
– Wrap foil tight and return to smoker till the Ribs reach 93C internal temp
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