flyingbassman5
05-12-2013, 10:22 PM
I'll just get straight to the point here...
My mom requested pork chops for mothers day and her birthday which was today as well. So being a good son, I obliged. Picked up 8 fresh cut chops from the local meat market (Holland's for you southwest STL County folks) which were about 3/4" thick. Rubbed with Blues Hog dry rub and sat covered in the fridge for 2 hours.
http://i1289.photobucket.com/albums/b512/flyingbassman5/IMG_20130512_140618_207_zps66542485.jpg (http://s1289.photobucket.com/user/flyingbassman5/media/IMG_20130512_140618_207_zps66542485.jpg.html)
I fired up the kettle and got to cookin'. Indirect heat with a chunk of hickory and a chunk of apple to add a bit of smoke. Cooked indirect until about 155-160, then seared over the hot side for about 3 minutes to bring the temp up to just past 165. Rested covered for about 30 minutes before hitting the plate.
http://i1289.photobucket.com/albums/b512/flyingbassman5/IMG_20130512_172943_962_zps181b86be.jpg (http://s1289.photobucket.com/user/flyingbassman5/media/IMG_20130512_172943_962_zps181b86be.jpg.html)
http://i1289.photobucket.com/albums/b512/flyingbassman5/IMG_20130512_173810_134_zpsf384e0ed.jpg (http://s1289.photobucket.com/user/flyingbassman5/media/IMG_20130512_173810_134_zpsf384e0ed.jpg.html)
They came out nice and tender and full of flavor. Served with steamed green beans, oven fried potatoes, rolls, and salad. Best of all, Mom loved it! :mrgreen:
My mom requested pork chops for mothers day and her birthday which was today as well. So being a good son, I obliged. Picked up 8 fresh cut chops from the local meat market (Holland's for you southwest STL County folks) which were about 3/4" thick. Rubbed with Blues Hog dry rub and sat covered in the fridge for 2 hours.
http://i1289.photobucket.com/albums/b512/flyingbassman5/IMG_20130512_140618_207_zps66542485.jpg (http://s1289.photobucket.com/user/flyingbassman5/media/IMG_20130512_140618_207_zps66542485.jpg.html)
I fired up the kettle and got to cookin'. Indirect heat with a chunk of hickory and a chunk of apple to add a bit of smoke. Cooked indirect until about 155-160, then seared over the hot side for about 3 minutes to bring the temp up to just past 165. Rested covered for about 30 minutes before hitting the plate.
http://i1289.photobucket.com/albums/b512/flyingbassman5/IMG_20130512_172943_962_zps181b86be.jpg (http://s1289.photobucket.com/user/flyingbassman5/media/IMG_20130512_172943_962_zps181b86be.jpg.html)
http://i1289.photobucket.com/albums/b512/flyingbassman5/IMG_20130512_173810_134_zpsf384e0ed.jpg (http://s1289.photobucket.com/user/flyingbassman5/media/IMG_20130512_173810_134_zpsf384e0ed.jpg.html)
They came out nice and tender and full of flavor. Served with steamed green beans, oven fried potatoes, rolls, and salad. Best of all, Mom loved it! :mrgreen: