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Planning my first smoke tomorrow in the SM50

FM Former Member
I have a 4lb pork loin and ribs. Not sure how many ribs (I have baby backs and spares) I can fit on the racks. I wanted to hang the ribs, but with the pork loin being in the smoker, I may not be able to do that. But since the pork loin is not that large, maybe I can place it in the highest rack position and then hang the ribs from the rack that the pork loin is on.

Is it better to place the pork loin in the highest rack position that it can fit and then lay the ribs on the lower racks? Or is it best for the pork loin to be placed somewhere towards the middle of the smoker?

Now how much wood should I use? I don't have a scale to weigh the wood. The wood chunks I got from Cookshack, what do they each weigh? With the pork loin and the ribs, should I only use 2 chunks of wood or should I use 3-4? I have hickory, apple, cherry, pecan. I planned on maybe using apple and hickory.

I figure the ribs will finish in about 4-5 hoours. The pork loin... maybe 8-9 hours since it isn't that large.

I will of course use a thermometer to monitor the pork loin, but for the ribs, I'll go by time.

I plan to set the smoker at 225*.

Any other tips and answers to my questions you folks can provide will be appreciated.

Maybe I'll just use my Chargriller to smoke the ribs.
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FM Former Member
You should have done a fatty pork butt first, but to each his own.

Use a thermometer probe in the loin and judge the ribs by the meat pulling back from the bone. 1/2" is usually done about right.

The loin will be fine as high as you can get it without it touching the top. It might be done even before the ribs. If not, you might wanna turn the smoker up to 250* to finish the leaner loin.

Use 2 chunks of wood.

Cool
FM Former Member
Well, finished smoking the ribs. I hung them with hooks. Seems the rub must have dripped off the meat while smoking. Not much flavor. My wife bought it to my attention before I could sample the ribs. I think from now on I'll lay them flat or allow the rub to set on the meat longer before hanging them in the smoker.
The pork loin is coming along. Put it in at 10:45AM along with the ribs at 225*. Since I had to run an errand, I turned it down to 220 or so. I didn't want to mess up the ribs. Got back home at 2:15PM and checked the ribs. I know, don't open the door!! I couldn't help myself. The ribs still needed more time. I left them in until 4:30. The meat still hadn't pulled from the bone that 1" or so length. So I took them off and sprayed some apple juice on them and wrapped in HD foil and place in the oven at about 225* until 5:30PM.
Right now it is 9:30PM and the pork loin is at 191*. I'm taking it to 195* before I take it out of the smoker.
T thousandoakieMember
It's a whole lot simpler than that. Remove membrane from ribs, lotsa rub with fair amount of salt in the rub, get 'em in the CS50, get your time/temp decided, close the door, leave 'em alone!, don't worry about the pullback on the bones. CS keep the ribs moister than other methods and therefore you get less shrinkage of the meat. When you think they should be done, open door, cut off last rib, eat it....need more time? ok...shut door and don't mess with them. Work out the sugary sauces outside the CS, hot oven/grill, etc. They'll be gooooood.
FM Former Member
quote:
Originally posted by GLH:
I tend to agree with that. Makes alot of sense. Just be sure to cut off the rib quick and then shut the door while you tastetest. I also agree burnt sugar taste is not always good.

Cool


Thanks for the tips. I've been smoking ribs for quite a while and I always remove the membrane.
I never ever sauce my ribs while smokin them. OR even put sauce on them after the smoke.
Like I said, by hanging the ribs, I believe either the rub dripped off, or I didn't allow the rub to set on the ribs long enough before putting in the smoker. I only waited 15 minutes or so before I hung the ribs in the smoker. For those people that hang their ribs on the rib hooks, how long after you put the rub on them do you usually wait before you hang them in the smoker? When I use my Chargriller, I lay them of course on the grates about 15 minutes after I put the rub on them. So I followed that same method for the cook in my Cookshack.

The pork loin was pulled out of the smoker at 195. I was too tired to wait for the meat to rest and then pull the meat. I just wrapped the meat in foil and a towel and set it in my microwave to rest. This morning I placed it in my oven at 200* to warm the meat up a bit before I try to pull it.
FM Former Member
jazzspot
I've done ribs in my 008 a few times, cut in half of course, and mainly, rubbed with mustard prior to adding the rub. come out great. usually I just put in smoker soon after adding rub, but once left in refer overnite with rub on and came out great also. I use lots of mustard these days. Hope this helps, Bob
wheelzwheelzSmmmmoooookin'!
Jazzspot -- Next time you want to "pull pork" try a butt or shoulder. That loin done to 195˚ is going to be way dry. There's no fat in it.

If I were doing a pork loin I'd take it up to about 155˚ - 157˚ and let it rest for a few then slice into pork chop-like steaks. Better yet, take the loin up to about 145˚ and sear them on a hot grill. Delicious! Big Grin
FM Former Member
quote:
Originally posted by GLH:
I agree with wheelz. Pork loin is for slicing after about 150* or so. Pork butt or shoulder is for pulled pork BBQ sammiches.

Cool


Thanks for the info about the proper internal temp for a pork loin. Too bad that advise wasn't given to me before I cooked it. Oh well. I should've did my own research into smoking a cut of meat like pork loin.
FM Former Member
Sorry. In your first post on this thread, you didn't say what temp the loin would be going to or ask what to take it to. So, I figgered you knew.

Yes, research is good. So are the right questions.

Fact is, lots of folks don't know much about the cheaper cuts of pork. Lots of folks round here do.

Makes for interesting notekeeping. (your best tool)

Cool

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