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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!
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!