Simple is usually best and you nailed it with this cook Ry!!! Layers of flavor is my favorite way to roll too brother!!! Great looking cook!!!!!!!! Cheers to ya!
Pork loin doesn’t get the love it deserves, I feel. Such a great cut of meat you can dress up or dress down as much as you want. This one looks fantastic, Ry!
When covid first hit, I bought a Weber kettle to start a new hobby and one of the first things I ever did was a pork loin according to your instructions. It was so amazing, I’ve kept at it - from chuck roasts to brisket, from burgers to ribs. So much of my encouragement to try new things has come from you. Thanks for such a great and inspiring channel!
If you have'nt yet check out: How To BBQ Right and Mad Scientist BBQ, these are two others I have learned a lot from. If you want another one that does some more usual, like Ry, check out Mama and Papa Joe. 😉
Just made it today as a bbq season starter, it came out pretty nice and delicious. I was worried a bit about the weather because there were some showers and it was quite cold but the ball grill did it's job. Thanks for the recipe! Mustard and honey really works well with the pork and the smoke.
Looks good I do more pork loin than anything on my Weber Premium Kettle.I use the snake method with just one row of briquettes side by side with cherry chunks on top.With the bottom vent closed and top vent open fully it will run between 205 - 220 depending on weather,just been using a store bought rub called Black and Tan nothing else,2 1/2 -3 hrs cook time for a 5lb loin,great smoke flavor good bark and extremely juicy.Cut it into 1 1/2 inch slices when done.🔥👍
Ok, randomly searched for a pork loin video, came across several, yours was the one that looked the best, so I tried it tonight. OH MY GOODNESS!!! We will definitely be repeating this! Possibly the best tasting pork loin I’ve ever made! And that honey mustard glaze! Mm-mm! Thank you! 👏🏽
Man having a broken leg sucks. Can't wait to get back outside grilling with my daughter again. Your videos are keeping my mind from getting rusty 💪thanks man
Ry, As promised, here is report on my tender loin. Came out great. Doesn't look as good as yours but taste really good. I used honey and Dijon mustard. It's all I had. Next time I'll get whole grain. We are actually in Washington state at the moment traveling in our Motor Home. Left Virginia March 31st and will be home in Sept. That's why I am using the Weber Go-anywhere. Thanks again for another great video and take care. Ron
That looks amazing! Headed out for a camping trip this weekend, and thanks to this video, pork loin will be on the menu! Thanks for helping make the decision.
Thanks brother! Great video. I've done a pork loin before. I'm not doing honey mustard tonight, but Ill follow your cooking instructions. I've never seen a freaking cast iron grate for the Ol Kettle! Thats amazing. I'm gonna get in trouble when I go buy one. lol.
Did this today Ry. Worked a treat. Got a juicealanche so many thanks from a novice in the UK. My Weber is capable of anything and look forward to exploring it's potential with your tutorials. keep 'em coming👌
Ry, Thank you for this recipe! I did it tonight, that is one great combo. The different flavors really come together nice. I did add one ingredient to the rub. Uncle Steves Shake which i think worked nicely. I used Cherry and Pecan wood for smoke. I did on a Weber kettle with one charcoal basket. Nice recipe. Having my wife's family over next weekend. Will do this for them. Thank you. Love your videos!
I love this!! Looks so delicious! I normally add a bit of soy sauce, rosemary and thyme to the glaze but now I'm tempted to just it your way. This is already a family favorite but I think they'll love it your way too. Thank you and God bless.
Hi Ry, many thanks for this recipe, I cooked it yesterday on my Gas grill, it turned out great will definitely cook it again especially for our friends. Best wishes from Cyprus! Gary
I thoroughly enjoy all your videos. Today I picked a 3.5# pork loin. I had planned to cut off a couple slices to grill-not sure what to do with the rest. I really like your rub & glaze recipes. I’d like to do this on my gas grill with my “tube” pellet smoker. As long as I follow the temps, would it work? Thanks.
Not specifically because there are so many variables. Amount and type of fuel. Ambient conditions. Etc. My advice is to just practice and have fun. Soon enough you’ll learn how your cooker cooks best for you 😊
Ry just wondering how you feel about the Oklahoma Joe’s Bronco barrel smoker. I’m Thinking about buying one, your comments would be greatly appreciated.
Hi there…I’m new to the kettle grill game. I’ve done the prep work on a loin using this video and will be cooking tomorrow. I have a question….I’ve seen videos that say when you are cooking indirect on the Weber you should have the top vent opposite side of the heat source to pull the smoke across the meat. I’ve noticed you have your thermo stat on that side. Does it make a difference? Thank you in advance
Pork loin is turning into the brisket of pork in price comparison. Locally it costs more than a pork butt. I better make the one I got for 99 cents a pound, months back last.
@CookingWithRy OK thanks. I was just hoping to give an eta for dinner today (you've inspired me and my pork loin is marinating in the fridge as I type). Thanks for the reply and content. Very helpful 👌🏻
@@twotales7337 Generally pork loins don't take a super long time. If you plan a couple hours and finish early, I find they hold really well wrapped tightly in foil for a bit :)
I've just eaten and yeah... that was good. Took about 3 hours but my charcoal did need refilling. I had a pink ring which worried me, then realised it may be the smoke ring, which I'm sure it was after googling. Thans for the inspiration!
Its not that tender at 140F...the collagen doesnt start breaking down until around 180F...i bring mine up to 210 internal temp and it just falls apart.
@@CookingWithRy I know that..Im a sous chef by profession...I wrap it halfway through to ensure it stays moist....by that point its fully smoke flavored...i dont suggest bringing one bare up to 210 because it will be like cotton..or even 190F is much better than 140F..
@@christabor8877 For pork loin I can't agree with you. Every one I've done to 145 is absolutely tender. You're talking more pork butt territory with 190 plus.
Once again I must commend you brother. I used your technique to cook one up and my family’s jaws dropped. Thanks again. Legit deal here folks.
Simple is usually best and you nailed it with this cook Ry!!! Layers of flavor is my favorite way to roll too brother!!! Great looking cook!!!!!!!! Cheers to ya!
Thanks, my friend!
hey bud I asked a few weeks ago about you.. glad to see your still around t Roy. miss your videos but. we always drink responsibly lol
Sir, you have this talent of instilling hunger within us! Can't count how many recipes I've followed of yours, THANK YOU!
Pork loin doesn’t get the love it deserves, I feel. Such a great cut of meat you can dress up or dress down as much as you want. This one looks fantastic, Ry!
I totally agree!
When covid first hit, I bought a Weber kettle to start a new hobby and one of the first things I ever did was a pork loin according to your instructions. It was so amazing, I’ve kept at it - from chuck roasts to brisket, from burgers to ribs. So much of my encouragement to try new things has come from you. Thanks for such a great and inspiring channel!
Way to go Jeff! It's a lot of fun trying to new things and the possibilities are near endless with grilling/bbq'ing/smoking meats. Take care.
If you have'nt yet check out: How To BBQ Right and Mad Scientist BBQ, these are two others I have learned a lot from.
If you want another one that does some more usual, like Ry, check out Mama and Papa Joe. 😉
I meant "unusual"
Man that looked fantastic RY! That sear in the beginning was perfect. Great job buddy!👍🏼
Thanks, Joe!
I appreciate you showing love to all the Q's in your harem😜. I'll have to give this one a try this weekend!
Just made it today as a bbq season starter, it came out pretty nice and delicious. I was worried a bit about the weather because there were some showers and it was quite cold but the ball grill did it's job. Thanks for the recipe! Mustard and honey really works well with the pork and the smoke.
Rainin here too. I'll still have a go. Nothin like rain and bbq. And beer. And Whiskey. Not necessarily in that order.
Looks good I do more pork loin than anything on my Weber Premium Kettle.I use the snake method with just one row of briquettes side by side with cherry chunks on top.With the bottom vent closed and top vent open fully it will run between 205 - 220 depending on weather,just been using a store bought rub called Black and Tan nothing else,2 1/2 -3 hrs cook time for a 5lb loin,great smoke flavor good bark and extremely juicy.Cut it into 1 1/2 inch slices when done.🔥👍
Ok, randomly searched for a pork loin video, came across several, yours was the one that looked the best, so I tried it tonight. OH MY GOODNESS!!! We will definitely be repeating this! Possibly the best tasting pork loin I’ve ever made! And that honey mustard glaze! Mm-mm! Thank you! 👏🏽
That’s awesome! So glad you enjoyed it 😊
Thank you Ry from Italy to show Celsius near Fahrenheith!Best regards from Roma
Man having a broken leg sucks. Can't wait to get back outside grilling with my daughter again. Your videos are keeping my mind from getting rusty 💪thanks man
I hope you’re healed and back to grilling soon 👍
Ry, As promised, here is report on my tender loin. Came out great. Doesn't look as good as yours but taste really good. I used honey and Dijon mustard. It's all I had. Next time I'll get whole grain. We are actually in Washington state at the moment traveling in our Motor Home. Left Virginia March 31st and will be home in Sept. That's why I am using the Weber Go-anywhere. Thanks again for another great video and take care. Ron
i love it when i can get it bone in and i can cut it into thick chops after roasting/smoking it.
The rub and the glaze were amazing! Thank you so much for sharing those recipes!!!
Holy smokes Ry! this was nothing short of amazing! my family gobbled it all up!
That looks amazing! Headed out for a camping trip this weekend, and thanks to this video, pork loin will be on the menu! Thanks for helping make the decision.
Thanks brother! Great video. I've done a pork loin before. I'm not doing honey mustard tonight, but Ill follow your cooking instructions. I've never seen a freaking cast iron grate for the Ol Kettle! Thats amazing. I'm gonna get in trouble when I go buy one. lol.
I love that grate 🔥
Did this today Ry. Worked a treat. Got a juicealanche so many thanks from a novice in the UK. My Weber is capable of anything and look forward to exploring it's potential with your tutorials. keep 'em coming👌
That is one of the best looking pork loins I have seen. Love the glazed look of it and I bet it really tasted good!!
I did this and it was a real hit, I love your videos. So keep up the good work
Thank you
Honey + mustard + pork equals something awesome. That looks really good. Cheers, Ry! ✌️
Ry,
Thank you for this recipe! I did it tonight, that is one great combo. The different flavors really come together nice. I did add one ingredient to the rub. Uncle Steves Shake which i think worked nicely. I used Cherry and Pecan wood for smoke. I did on a Weber kettle with one charcoal basket. Nice recipe. Having my wife's family over next weekend. Will do this for them. Thank you. Love your videos!
Ry - Your photography has really kicked up a notch of late. Well done!
Thank you 😊
Made it. Turned out perfect. Another great cook by Master Ry. Thank you.
I love this!! Looks so delicious! I normally add a bit of soy sauce, rosemary and thyme to the glaze but now I'm tempted to just it your way. This is already a family favorite but I think they'll love it your way too. Thank you and God bless.
Hi Ry, many thanks for this recipe, I cooked it yesterday on my Gas grill, it turned out great will definitely cook it again especially for our friends. Best wishes from Cyprus! Gary
Awesome 👍
Nice looking pork loin. One of my favorite cuts. I really like the looks of you Mallory charcoal grate. Great video.
Beautiful. Hard to get juicy pork loin, but you succeeded magnificently. 👏🏼
OMG RY!!! That honey and mustard has me over here drooling lol never mind my favor cut of roast! Great job as always my friend
That's a fine looking pork loin! Great job, Ry!
RY that is seriously mouthwatering
First time I smoked a pork loin it was an absolute fail. Gonna try this next time, it looked amazing!
My first ones were far from good :)
all hope is not lost. another american, among very few, that atleast convert the imperial to metric(the degrees). thank you sir.
Another great video, going to try it this weekend. Still can't stop making Ry's famous pasta salad. Thank you for all you do Ry.
I need to make that salad again :)
Wish I saw this before I smoked my pork loin last weekend!! Looks amazing great content Ry!!
Thank you!
That looks so flavorful, I always wanted to do something different with a pork loin, thanks Ry .
Thank you for the pork recipe! Im excited to make this!
Great looking pork loin. Makes me want to smoke one soon!
Easy to cook but easy to mess up. Looks great 👍🏻
I thoroughly enjoy all your videos. Today I picked a 3.5# pork loin. I had planned to cut off a couple slices to grill-not sure what to do with the rest. I really like your rub & glaze recipes. I’d like to do this on my gas grill with my “tube” pellet smoker. As long as I follow the temps, would it work? Thanks.
Absolutely. I’ve done this on the gas grill several times with some burners off for an indirect zone.
simple and easy. great job.
Simple and deliciously beautiful my friend. Have a great weekend!
Same to you!
You obviously know what you're doing, but I like to butterfly or split in half length wise. I'm going to try this recipe though, looks good
That looks amazing Ry!
Looks delicious and perfectly cooked 😋😋😋
Awesome cook, Ry👍
What a beauty!
Great video. I can’t wait to try it
Hi Ry, How are you doing? Is your recovery going well? Best of luck to you, Sir!
Yes, doing very well! Thanks 🙏
Thumbs up Chef!
Very nice. Thank you.
Love this Rye. Can I ask, about how long did the cook take to get to 145?
About an hour 😊
Great cook Ry! Your homemade apple sauce would pair with this well. Cheers!
RY. Do you have a video of how to properly use a Weber kettle as far as adjusting temperature up and down? Thanks in advance
Not specifically because there are so many variables. Amount and type of fuel. Ambient conditions. Etc. My advice is to just practice and have fun. Soon enough you’ll learn how your cooker cooks best for you 😊
i will go out to my butcher this weekend and try this.
DAMN THAT LOOKS GOOD
Awesome 👏
Yeah but for people with out the meat probe. About how long should it sit indirect after the sear
Can I ask you what that plastic wrap you are using in your videos that actually seems to work. It looks opaque. Thanks for the great videos.
Thanks! The opaque wrap is Press n Seal.
@@CookingWithRy Thanks!
Just Curious. Approximately how long did the cook take and how long before it got to 105° internal?
Hi. When I’m cooking to temp I don’t track the time.
Ry just wondering how you feel about the Oklahoma Joe’s Bronco barrel smoker. I’m
Thinking about buying one, your comments would be greatly appreciated.
I know people who have them and really enjoy them 😊
What was the total time of cooking?
Thinking of doing this for the day after Thanksgiving 🦃.....
I don't really track the time when aiming for an internal temp, but pork loins generally take less than 90 minutes for me most of the time.
Hi there…I’m new to the kettle grill game. I’ve done the prep work on a loin using this video and will be cooking tomorrow.
I have a question….I’ve seen videos that say when you are cooking indirect on the Weber you should have the top vent opposite side of the heat source to pull the smoke across the meat. I’ve noticed you have your thermo stat on that side. Does it make a difference? Thank you in advance
I like to have the vent over the food. On this kettle I added a thermometer on that side.
@@CookingWithRy thank you very much!!
How long did that take total time on the Weber to 145 deg
When I’m aiming for a target temp I don’t usually track the time.
Did you flip when it’s on the cold side
Generally no, I usually leave it in the same position unless I’m giving it a sear.
HEY RY IM NEW TO YOUR CHANNEL LOOKING TO BUILD A BBQ FAM VERY NICE PORK LOIN
Great video! What was the total cook time?
I didn’t track it since I was using temp as a guide but roughly an hour 😊
Sorry if I missed this in the video, but about how long does it take at cook?
I didn’t mention because I focus on the temp, but roughly an hour 😊
@@CookingWithRy great. Thanks for getting back to me. Love the videos! Keep them coming.
Pork loin is turning into the brisket of pork in price comparison. Locally it costs more than a pork butt. I better make the one I got for 99 cents a pound, months back last.
I can never keep the charcoal heat going
Were did you buy the mustard you used in this vedoe
I bought it at Sprouts :)
I am getting ready go to Walmart get a pork loin cook it gas grill I wanted some I deals how to cook it
What was the total cook time of your loin?
I was focused on temp but the time was roughly one hour 😊
How long does it take (approx).?
I don’t track time when my target is an internal temp.
@CookingWithRy OK thanks. I was just hoping to give an eta for dinner today (you've inspired me and my pork loin is marinating in the fridge as I type).
Thanks for the reply and content. Very helpful 👌🏻
@@twotales7337 Generally pork loins don't take a super long time. If you plan a couple hours and finish early, I find they hold really well wrapped tightly in foil for a bit :)
I've just eaten and yeah... that was good. Took about 3 hours but my charcoal did need refilling.
I had a pink ring which worried me, then realised it may be the smoke ring, which I'm sure it was after googling.
Thans for the inspiration!
Its not that tender at 140F...the collagen doesnt start breaking down until around 180F...i bring mine up to 210 internal temp and it just falls apart.
Pork loin is a lean cut. Very little fat.
@@CookingWithRy I know that..Im a sous chef by profession...I wrap it halfway through to ensure it stays moist....by that point its fully smoke flavored...i dont suggest bringing one bare up to 210 because it will be like cotton..or even 190F is much better than 140F..
@@christabor8877 For pork loin I can't agree with you. Every one I've done to 145 is absolutely tender. You're talking more pork butt territory with 190 plus.
I don't understand then why do you have pork butt at 200 you think pork is pork
Different cuts get cooked to different temperatures.
😟 Usually I like your low key music but your loop today was the same guitar chord is over and over. 😬
It was actually a 1:26 second guitar piece. Fairly short.