Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Smokers => Topic started by: CaptJack on December 11, 2011, 02:27:58 PM
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Pork Tenders in the Smoker
Most of you know I buy PorkLoin BackRibs, and cut them down into individual "tenders", where
the butcher puts the cut/score marks in the slabs of meat. Then I marinate them in Italian
salad dressing, then sprinkle on some Montreal chicken seasoning and cook them on a hot
grill. They come out succulent (http://i50.tinypic.com/20ztyfl.gif)
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/PorkTenders_005.jpg)
I thought I would try and cook them like ribs (without the ribs)
I planned on smoke/cooking these like I do my ribs - 3hrs in the smoker @ 200°, then sauced
& double wrapped in foil, then into my enclosed roaster in the oven for 2hrs @ 200°, then
left to rest.
WELL, it didn't work.... they came out dry, tough & over cooked
but the rub & smoke flavor was outstanding
I used the Penzey's BBQ3000 for a rub, then plastic wrapped and into the fridge over night
The plan was to put one of the slabs in the freezer after coming out of the smoker for a
future meal.
the other slab was then sauced, foil wrapped and into an enclosed roaster in the oven for 2 more hours @ 200°
to know: I ended up leaving them in the smoker 4hrs (probably too long)
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/PorkBackRibs_002.jpg)
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/PorkBackRibs_003.jpg)
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/PorkBackRibs_004.jpg)
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/OvenRoaster.jpg)
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/PorkBackRibs_005.jpg)
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/PorkBackRibs_006.jpg)
Debbie's mom, Hazel thought we should have served them when they came out of the smoker,
with the sauce on the side
I thought I should have sauced them and reverse seared them on the hot grill for a few
minutes coming out of the smoker.
We all thought we should have skipped the extra 2hrs in the roaster, in the oven (over cooked)
all comments, ideas, & suggestions are solicited
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sliced thin, the pork will make great soft tacos served with picodegallo (http://i50.tinypic.com/20ztyfl.gif)
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They sure look good. Betcha those tacos will be spot on!!
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"our failures become soft tacos ;-)"
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"our failures become soft tacos ;-)"
Careful Jack....you may have just created a new signature line for yourself - and others ;D