Re: What's in your smoker?
Quote:
Originally Posted by OLS
When you cook back ribs, you have to watch out for the large pieces of loin that sometimes come
attached to the rack. I don't know if you have ever cooked pork loin, the ones they package in a round
pack that come as two tenderloins butted against each other. They dry out superfast, and have to be
cooked just right to even stand a chance of them being moist. Sometimes the meat from that area can be
tough and dry on a rack of BBRs.
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The drier racks definitely had those larger loin pieces on them - that could have been the issue. I'm going to do my first butt this weekend. I might experiment with trimming vs. not trimming a couple of racks as long as I'm at it and see if I notice a difference.
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