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The rib end is sort of like a beef ribeye...you have two types of meat separated by a slight layer of intermuscular fat. Someone suggested a center cut which will be more of the lighter section of meat and less of the more red meat (or no red meat at all). This is more like the NY Strip of pork.

It sounds like you cooked it perfect. I wouldn't change a thing if you liked it. To add more flavor 'inside' the meat, and possibly add more moisture (although that is debatable), a brine is your friend. You can brine a pork loin as quick as 30 minutes, but I prefer at least an hour to a couple of hours. I don't like injecting simply because I don't like the tracks the syringe leaves in the meat.

Best of luck to you. You're on the right track!
 

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Do the needle marks in blue cheese bother you?

That's something i actually like about eating blue cheese is picking out the innoculation lines. I can see the intervention and enjoy knowing how it was made.
Not bothered by blue cheese in the least. But "my" meat doesn't have syringe lines of seasoning running through it. Like I said, it bothers me...it certainly doesn't bother everyone.

Now if you want to inject with butter or lard, we'll talk...LoL
 
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