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Brown sugar dusted loin backs

Started by pgk1, March 27, 2019, 11:29:06 AM

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pgk1

March 27, 2019, 11:29:06 AM
 


Cooked this rack up yesterday on the pellet cooker, used Hickory wood and lightly dusted with brown sugar just before I pulled them. I usually foil meat side down and use honey and brown sugar at the end of the cook cycle. Cook for 15 min. then pull rack out and back onto the cooking grid to firm back up but didn't have the time last night, wife was hungry!
PM605, MS462CM, MS211

Weekend_Sawyer

#1
March 27, 2019, 12:46:22 PM
I have never heard them called loin backs before.
They sure do look good tho!
Imagine, Me a Tree Farmer.
Jon, Appalachian American Wannabe.

WDH

#2
March 27, 2019, 09:06:12 PM
Now you have gone and done it a second time.  First the bacon wrapped pork tenderloin.  Now ribs :).  
Woodmizer LT40HDD35, John Deere 2155, Kubota M5-111, Kubota L2501, Nyle L53 Dehumidification Kiln, and a passion for all things with leafs, twigs, and bark.  hamsleyhardwood.com

thecfarm

#3
March 27, 2019, 10:17:44 PM
I am almost there. :D   I knew I shouldn't of stopped to sleep. :D
Model 6020-20hp Manual Thomas bandsaw,TC40A 4wd 40 hp New Holland tractor, 450 Norse Winch, Heatmor 400 OWB,YCC 1978-79

pgk1

#4
March 29, 2019, 10:29:27 AM
LOL, next time I do a cook I'll give you guys a heads up ahead of time. I'm kind of in the mood for some Brisket thumbs-up
PM605, MS462CM, MS211
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