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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-11-2012, 12:33 PM   #1
Moose
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Default Oak & Cherry Smoked Pork Chops

Up until recently, I've not been a fan of pork chops. Just about every pork chop I've been served, as well as the ones I used to cook were always overdone. That all changed when: 1. We started buying really nice thick marbled chops, and 2. I pull them when the internal temp reaches 145, no lower or higher. Like chicken breasts, pork chops have this narrow temperature window that if you're in the range, you'll get a perfectly moist and juicy chop, or if you miss the window by just 5 degrees, you get a dry and tough chop.

So The Missus picked these up at a local ethnic specialty market the other day - I couldn't believe they were only $2 each:



As soon as I saw them, I knew we were in for a treat! I seasoned them liberally with Simply Marvelous pecan and Rub Company Original:



Fired up the oval and added some oak & cherry:



Put the chops on indirect so they could get a nice dose of smoke:



Turned them after 10 mins:



After another 10 mins, I put them on the hot side:



When the chops reached 140, I stood them up bone side down so the meat near the bone could cook a bit more:



After letting the chops rest for 10 mins, we served them with sauteed kale from the garden and brown rice:



Sorry for the lame fork shot - I was really hungry and wanted to dig in! They were fantastic, and the combination of these two rubs was super tasty.
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Unread 02-11-2012, 12:55 PM   #2
Al Czervik
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Looks mighty tasty Moose... I'm a little gun shy of of pork chops, but I may just have to give them a shot like this at 145.
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Unread 02-11-2012, 01:29 PM   #3
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Those chops, look Simply Marvelous, Moose!
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Unread 02-11-2012, 01:32 PM   #4
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Looks great Moose. Have you thought about those for the lesser-known-cuts throwdown?
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Unread 02-11-2012, 01:33 PM   #5
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Looking Phantastic Moose!
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Unread 02-11-2012, 01:40 PM   #6
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Quote:
Originally Posted by Gore View Post
Looks great Moose. Have you thought about those for the lesser-known-cuts throwdown?
What was I thinking?

I could have entered these instead of that silly hanger steak I submitted.
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Unread 02-11-2012, 06:02 PM   #7
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Great looking chops Moose!
Note to self....buy some chops!
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Unread 02-11-2012, 06:21 PM   #8
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I love pork chops on the smoker, and those look like they're perfect. Great job, Moose.
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Unread 02-11-2012, 06:52 PM   #9
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Great looking chops, Moose! Making me drool, man. And I see you used oak and cherry. I just asked that question about more than one type of wood. Should have waited 'till I read this!
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Unread 02-11-2012, 07:03 PM   #10
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Very nice, I hate that you still have kale growing
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Unread 02-11-2012, 07:08 PM   #11
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Great looking chops!

Next time try brining them. I use 1/3 cup Morton Kosher Salt, 1/3 cup brown sugar, 1/4 cup soy or worcestershire (I alternate) and a couple of tablespoons of what ever rub I am going to use mixed into 1 quart of water (I use hot water and dissolve the dry ingredients) and one quart of apple juice. Brine the chops for an hour then rinse and dry and let them rest for another hour.
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Unread 02-11-2012, 07:26 PM   #12
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Those look awesome.
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Unread 02-12-2012, 01:23 AM   #13
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Quote:
Originally Posted by Ron_L View Post
Great looking chops!

Next time try brining them. I use 1/3 cup Morton Kosher Salt, 1/3 cup brown sugar, 1/4 cup soy or worcestershire (I alternate) and a couple of tablespoons of what ever rub I am going to use mixed into 1 quart of water (I use hot water and dissolve the dry ingredients) and one quart of apple juice. Brine the chops for an hour then rinse and dry and let them rest for another hour.
Thanks for the tip, Ron. I plan on giving this a try!
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Unread 02-12-2012, 07:15 PM   #14
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that is some good looking chops you got right there!!
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Unread 02-12-2012, 07:24 PM   #15
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Beautiful chops Moose!! I wish I had your kale too.
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