Originally Posted by aawa
The pork chop I would smoke it till about 125-130 internal temperature, then then throw on a hot grill till about 140ish internal temperature. The carry over cooking should bring it past 145 degrees internal temperature. This will ensure that the chop will remain moist and tender.
Depending on what temperature you cook at will determine how long it will take for the St. Louis cut ribs to cook. Yesterday I did 2 racks of St. Louis cut ribs in 3.5 hours cooking at 300-325 on one of my kettles.
Thanks. I know what internal temp to go to on the chop. I more concerned about timing. My SS BPS EDS runs pretty steady between 225 and 240. Trying to decide WHEN in the cook to put on the chop.
SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe