G
Guest
Guest
Fired up the WSM aagin yesterday... Tried a couple new recipes...
Cooked a couple slabs of baby backs... Used the BRITU on one and the rendevous (SP) recipe posted here a few weeks ago... They were both GREAT !!!
Then I tried a couple pork tenderloins (not loins)... Used the Sweet and Fruity Tenderloin recipe in Smoke and Spice... Another real BIG hit with the family...
I do have a question though... The ribs take 4/12 to 5 hours on the top rack, and the recipe for the tenderloin called for 2 -
2 1/2 hours... Do you guys put all the meat on at one time and take the one off when finished, or do you do what I did - put the ribs on first - and when the time came for the tenderloin, put it on... I had the ribs on the top and had to take the rack off to put on the tenderloin... I did this as I was using a mop for the tenderloins and didn't want it dripping on the ribs if I had reversed them...
Any comments?
Thanks,
Gary in AR
Cooked a couple slabs of baby backs... Used the BRITU on one and the rendevous (SP) recipe posted here a few weeks ago... They were both GREAT !!!
Then I tried a couple pork tenderloins (not loins)... Used the Sweet and Fruity Tenderloin recipe in Smoke and Spice... Another real BIG hit with the family...
I do have a question though... The ribs take 4/12 to 5 hours on the top rack, and the recipe for the tenderloin called for 2 -
2 1/2 hours... Do you guys put all the meat on at one time and take the one off when finished, or do you do what I did - put the ribs on first - and when the time came for the tenderloin, put it on... I had the ribs on the top and had to take the rack off to put on the tenderloin... I did this as I was using a mop for the tenderloins and didn't want it dripping on the ribs if I had reversed them...
Any comments?
Thanks,
Gary in AR