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Do you wet brine your pork loins? I haven’t but want to give it a try as some pork loins are pretty lean. maybe I’m taking it too far…usually 150F…not counting the residual heat that probably takes it another 7 - 10 degrees.

No, just seasoned the night before with:
Hand Ground Dehydrated Garlic and Onion, Sea Salt and Course Ground Pepper
 
I am about to put on some lovely beef short ribs from our half steer, never done these before so a bit anxious of their turnout. 😬
They’re super easy. If they didn’t cost so dang much I’d do beef ribs all the time. Take some pictures and let us know how they turn out.
 
I'm having a cheat day so for breakfast my wife made leftover smoked pork chop biscuits and eggs topped with sausage gravy.
Fast food fried chicken for lunch, but nobody needs a picture of that.

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I tried a new (to me) cut of pork today. I bought some kurobuta pork short ribs from Snake River Farms a while ago and finally got around to cooking them. They have more meat than a baby back rib with the fat and juiciness of a St. Louis rib. All I can say is DANG they were good. It was about a 5 1/2 hour cook at 275. One rack split when the fat rendered and kinda washed the bark off but it didn’t hurt the flavor much at all.
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I tried a new (to me) cut of pork today. I bought some kurobuta pork short ribs from Snake River Farms a while ago and finally got around to cooking them. They have more meat than a baby back rib with the fat and juiciness of a St. Louis rib. All I can say is DANG they were good. It was about a 5 1/2 hour cook at 275. One rack split when the fat rendered and kinda washed the bark off but it didn’t hurt the flavor much at all.
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These are one of my guilty pleasures… absolutely love them.
 

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