Bone-in Pork Loins - BBQ Central

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Old 05-20-2006, 06:10 PM   #1
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Bone-in Pork Loins

Roasting some bone-in pork loin today.
They come 2 in cryo 27.5 lbs 26 inches long.





Breakin' the backbone...





Dont forget to filet off the tenderloin, pictured on right
side of loin (cooks snack)...



Cut into 2 roasts, one slatered with spicy brown mustard,
the other with peanut butter & evoo then seasoned...





The other whole loin cut up for another day, ribs, boneless roast,
tenderloin and grillin' chops...



Going on the pit with a chunk of hickory 'till about 145* internal.
(except for the snack)...





I'll try to get the finished pics posted tomorrow.
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Old 05-20-2006, 06:40 PM   #2
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Oompappy, this looks interesting. What's the advantage ino buying bone-in pork loin as opposed to already being separated? Is the price that much better and where do you get them? Can you tell us more about your rub without having to kill us? Too bad you live waaaay over there in beautiful country.
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Old 05-21-2006, 08:18 AM   #3
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What Joker said.
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Save the gas for the criminals Q with wood...

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Old 05-21-2006, 02:01 PM   #4
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Quote:
Originally Posted by The Joker
Oompappy, this looks interesting. What's the advantage ino buying bone-in pork loin as opposed to already being separated? Is the price that much better and where do you get them? Can you tell us more about your rub without having to kill us? Too bad you live waaaay over there in beautiful country.
I guess the advatage of bone-in loin is that it makes a very juicey and
flavorful standing rib roast of pork. The meat around the ribs & backbone
is "finger lickin' goooood. =P~
I got them at Sam's, they don't have them in the case so you have to
ask for them. It's what they cut their pork chops off of. Their meat scale
only goes up to 30 lbs so if you want them in the cryo you gotta get a
"small one".
It's only a modest savings in price compared to boneless loin but if you
want to cut one up, like above, you get some tenderloin & tasty ribs at
loin price. You get some roast, chops and a piece of backbone for stock
too!
As for the rub, I've been experimenting with using some coarser ground
ingredients with my regular secret rub for large cuts. Kinda like those
guys with the famous rub from Texas.

Here are some pics of the finished roasts.
Took off the pit at 150* internal, wrapped in foil, rested in cooler for
1.5 hours and cut into rib steaks. Kept one uncut for during the week.









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Old 05-21-2006, 03:37 PM   #5
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Wow. That looks great !
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Old 05-21-2006, 03:43 PM   #6
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Now I see ~ Thanks for sharing !! That looks great !!!!! =P~
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Old 05-21-2006, 03:48 PM   #7
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Pappy those look deeelicious
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Old 05-21-2006, 04:08 PM   #8
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The peanut butter thing sounds interesting. I may jst have to try that. The kids would like it too, I bet Thanks for the idea. Looks fantastic! =D>
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Old 05-21-2006, 05:51 PM   #9
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Looked great pappy.

Bill, bone-in is always juicier and tastier.
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Old 05-21-2006, 06:14 PM   #10
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Good lookin' chops there my man!!!!!!!!!!
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Old 05-22-2006, 07:51 AM   #11
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Fantastic looking vittles you got there Sir.
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Old 05-22-2006, 08:04 AM   #12
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Quote:
Originally Posted by Finney
Looked great pappy.

Bill, bone-in is always juicier and tastier.
Absolutely!! =D>
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Old 05-22-2006, 08:41 AM   #13
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Oh yeah pappy!! That looks awsome.
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Old 05-22-2006, 01:19 PM   #14
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what Brian said.
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