Sunday night pork loin rib roast

[SamK]

Long time lurker - first time poster.

Got the butcher to cut me 6 baby backs with the loin still attached. Then I threw some Famous Dave's rib rub on 'em and smoked them on the WSM for about 2 hours until they hit 130. Added some glaze and smoked for another 10 degrees then wrapped them for 15 minutes before dinner.

Tasted great!

 

[James Lake]

Great cook....nice color and looks very moist. Meat is so much better with the bone in.

 

[Bill S. 75]

Looking good!

 

[Tony R]

Beautiful first post!!
Did you use any wood chunks?

 

[SamK]

Yeah - sorry I forgot to mention that. Apple wood.

 

[Mike Coffman]

Welcome aboard Sam and great post!

 

[Brad Barger]

Great cook. Looks perfect.

 

[Wolgast]

Cooked to Perfection! Welcome! Looking forward to hear more from ya!

 

[Paul Kastner]

way to go Sam and welcome to TVWB. Your butcher did a great job as did you.

 

[Bob Mann]

That looks great Sam!

 

[Ed M.]

Awesome looking pork loin rib roast, Sam! Great job!

Welcome to the forum!

 

[John Solak]

Well done Sam, looking forward to some more cooks!!!

 

[Boss Banks]

Looks like heaven to me!

 

[Andy Beers]

looks great

 

[Bill Schultz]

That looks fabulous Sam, well done.