Well, my mom asked me to smoke 4 racks of ribs for a family gathering
tomorrow. She went to the store & found a 8.5lb whole loin instead. The
label reads something like: ...12% sulotion of pork broth, salt, postasium,
.... This must be some sort of salty brine? Looks like I'll be doing mom's
BBQ groceries for a while.

Anyone have any experience with these? It probably already has more than
plenty of salt in it - can I rub it overnight with my rib rub for more
flavor?

How long would you expect it to cook for? I was thinking it would only take
a few hours @ 250F to hit about 150F - all that salty brine will help it
cook faster.

Thanks!
Kevin

Kevin B wrote:
> Well, my mom asked me to smoke 4 racks of ribs for a family gathering
> tomorrow. She went to the store & found a 8.5lb whole loin instead. The
> label reads something like: ...12% sulotion of pork broth, salt, postasium,
> ... This must be some sort of salty brine? Looks like I'll be doing mom's
> BBQ groceries for a while.
>
> Anyone have any experience with these? It probably already has more than
> plenty of salt in it - can I rub it overnight with my rib rub for more
> flavor?
>
> How long would you expect it to cook for? I was thinking it would only take
> a few hours @ 250F to hit about 150F

*ERROR*, do *NOT* cook to 150!!

If you cook to 140 you will have dry meat.


Cook it to 130 internal and foil wrap it, towel wrap it and hold in a
cooler for at least 30 minutes. (any longer(up to 4 hours) will be fine)


But.........and I cannot stress this enough.........if the consumers are
from the last generation, they won't eat properly cooked pork. They
will only consume it if it's burned to a crisp.


2 batches, one proper, the other burned, will suffice for such a crowd.


Hope that helps,
TFM®

"Steve Wertz" > wrote in message
...
> On Fri, 21 Apr 2006 11:05:00 -0400, Kevin B wrote:
>
>> Well, my mom asked me to smoke 4 racks of ribs for a family gathering
>> tomorrow. She went to the store & found a 8.5lb whole loin instead. The
>> label reads something like: ...12% sulotion of pork broth, salt,
>> postasium,
>> ... This must be some sort of salty brine? Looks like I'll be doing
>> mom's
>> BBQ groceries for a while.
>>
>> Anyone have any experience with these? It probably already has more than
>> plenty of salt in it - can I rub it overnight with my rib rub for more
>> flavor?
>>
>> How long would you expect it to cook for? I was thinking it would only
>> take
>> a few hours @ 250F to hit about 150F - all that salty brine will help it
>> cook faster.
>
> You can cook it like a regular loin @ 250-270, but with the
> brining and potassium phosphat, it will turn out like ham more
> than pork loin. A whole loin would take maybe ~3-3.5 hours to
> hit 150. I'd shoot for 140 - the phosphates will make it rubbery
> if cooked to long.
>
> -sw

I'm not aware that phosphates result in "ham" as with nitrates and
nitrites. With pork loin, unless it's injected in multiple places, as is
done with commercial ham, you won't end up with a "ham cure".

"Steve Wertz" > wrote in message
...
> On Fri, 21 Apr 2006 11:05:00 -0400, Kevin B wrote:
>
>> Well, my mom asked me to smoke 4 racks of ribs for a family gathering
>> tomorrow. She went to the store & found a 8.5lb whole loin instead. The
>> label reads something like: ...12% sulotion of pork broth, salt,
>> postasium,
>> ... This must be some sort of salty brine? Looks like I'll be doing
>> mom's
>> BBQ groceries for a while.
>>
>> Anyone have any experience with these? It probably already has more than
>> plenty of salt in it - can I rub it overnight with my rib rub for more
>> flavor?
>>
>> How long would you expect it to cook for? I was thinking it would only
>> take
>> a few hours @ 250F to hit about 150F - all that salty brine will help it
>> cook faster.
>
> You can cook it like a regular loin @ 250-270, but with the
> brining and potassium phosphat, it will turn out like ham more
> than pork loin. A whole loin would take maybe ~3-3.5 hours to
> hit 150. I'd shoot for 140 - the phosphates will make it rubbery
> if cooked to long.
>
> -sw

Phosphates are used. http://www.ext.vt.edu/pubs/foods/458-872/458-872.html
I've never heard of anyone doing this in the back yard. I have tried curing
ribs with Morton's Tender Quick. It's interesting, but that's about it. The
cure does work without injecting because of the physical characteristics of
the rib.

"Kent" > wrote in message
>> You can cook it like a regular loin @ 250-270, but with the
>> brining and potassium phosphat, it will turn out like ham more
>> than pork loin. A whole loin would take maybe ~3-3.5 hours to
>> hit 150. I'd shoot for 140 - the phosphates will make it rubbery
>> if cooked to long.
>>
>> -sw
>
> I'm not aware that phosphates result in "ham" as with nitrates and
> nitrites. With pork loin, unless it's injected in multiple places, as is
> done with commercial ham, you won't end up with a "ham cure".

Phosphates are for moisture retention, not curing. I use it in my sausage
at times and it does enhance the moistness, especially on the leaner mixes.
I don't know that it would make anything rubbery. Look here for some
information.
http://www.theingredientstore.com/ge...tails/2010.htm

On 21-Apr-2006, "Kevin B" > wrote:

> Well, my mom asked me to smoke 4 racks of ribs for a family gathering
> tomorrow. She went to the store & found a 8.5lb whole loin instead. The
> label reads something like: ...12% sulotion of pork broth, salt,
> postasium,
> ... This must be some sort of salty brine? Looks like I'll be doing
> mom's
> BBQ groceries for a while.
>
> Anyone have any experience with these? It probably already has more than
> plenty of salt in it - can I rub it overnight with my rib rub for more
> flavor?
>
> How long would you expect it to cook for? I was thinking it would only
> take
> a few hours @ 250F to hit about 150F - all that salty brine will help it
> cook faster.
>
> Thanks!
> Kevin

You're correct Kevin. Don't worry about what that label said about injected
crap. It doesn't seem to hurt the meat. The loin is pretty lean, so it will
cook
a lot faster then you'd otherwise expect. I'd take it off a no higher then
155°
internal and your target of 150° or even 145° would be even better. Wrap
well and let set in insulated box for awhile before you cut into it.
Depending
on cooking temp, it could be done in as little as two hours. Be sure to
check
the temp soon enough to avoid overcooking it. Your rib rub will not hurt it
any.
Rub the night before or just before you cook it. I cook a little hotter then
you
do so I can advise you much on actual time.
--
Brick(Tired of paddling...Shopping for a motor)