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
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
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.