Rib recipe's

Waldo, I agree with you about Ribs, Ribs, Ribs...and most all of Reichlin's books, for that matter. My next Reichlin adventure is the 'mint' ribs.

My family, and probably others, think I'm a little nuts anyway, I'm usually reading a cookbook of some sort all the time. Just finished Bob Mills book, Peace, Love and Barbecue, which I enjoyed a lot and from which I picked up a few good tips. Mike

yep, the mint ribs are on my list as well, right after maple glazed and milk and honey ribs !!

sheesh, its gonna take me like 2 years to try all these,haha

I'm thinking multiple variations within a single smoking session and then you've got a smorgaasbord!! I bought a full pork loin yesterday...same price as a bone in ham, so I figured I could do something with it! Price was right anyway...and I think I'll divide it and try three different recipes at once.

Gonna butterfly at least one and re-roll it up with a 'filling.' Thinking of injector marinade on another, and then bacon wrapped on the third. Can't be bad, huh?!?? I'll let you know how things turn out.

quickie update: I did cut the long loin into three sections and did the following:

One section I butterflied by thirds, used a mustard, brown sugar, and whiskey 'slather' on it and let it marinate overnight.

Second section I wet marinated in a Mike Mills Apple marinade, with rosemary.

Third section I injected with apricot preserves.

Number's one and two were great. Number three, with the apricot, no big deal.

Oh yeah, I trimmed the apple marinated section of all silver skin and fat, and tied bacon all around it. I bacon'ed the apricot one, too.

I tied all three up in compact packages. I have pictures, if I knew how to upload them!

Sounds like pork loin heaven TO!

What temp did you bring them to?

Thanks Geiyser! I took all three pieces out when they hit 165 degrees, so there was still a little pink left in them. These were for slicing, and I think any much longer would have dried them out...the bacon wrap can only do so much, I figure.

Next time, try to brine one of them.

For me, I take my pork loins out before that, before it hits 160.