John,
The reverse-sear is for regular pork loins - not Canadian bacon. That is long-smoked, and does not need a seared bark (crust). You might want to go to the Bacon section, and do a search for Canadian bacon. Here's mine, as a start:
Canadian BaconAs for the comment about pecan on the ribs being too strong: You used WAY too much wood. It wasn't the wood choice, it was the amount. If you don't have a digital kitchen scale, I can't recommend getting one enough! We typically use 2-3 oz of wood on ribs; you probably used 6+! Pecan is actually a fairly mild hardwood, but you just over-smoked them.
Here's a tip for posting questions, like these: Separate them, in the proper locations. You are in the instructional section about basics for beginners, but have asked questions about wood selection, and Canadian bacon. These are great questions, and I know you're new, so that's why I'm addressing this (in hopes it will help others, too), so don't take offense.
Here's what I would have done:
1. First, go to the wood section (What Tree Do You Use?), and do a quick search (top right search bar). If I couldn't find the answer, I would create a new topic, in the wood section. That would isolate the discussion to wood types/strength, etc.
2. Next, go to the Bacon section and search for Canadian bacon. There are many posts on that subject. But, if I didn't find what I was looking for, I would start a new topic, maybe titled "Glazed Canadian Bacon." Then, that would be the focus of that thread's discussion.
See what I'm talking about? If the same questions are posted in multiple areas, or by hitching a ride on another subject, it causes confusion, and you end up having multiple discussions on the same question.
Hope this helps!