- Joined
- Jul 18, 2017
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- The Great State of Confusion
A quick weeknight cook on the Assassin 48.
I dry brined the chops for a few hours with Naturiffic Harvest Brine and cooked hot over a glowing bed of B&B competition oak briquettes and a chunk of plum wood.
Oakridge Smokey Chile Lime was used on three of the chops and Oakridge Competition Beef and Pork rub was dusted on the other three chops. I glazed the SCL chops with a blend of two bbq sauces; Honey Soy Ginger Little Heat (about 2/3) and Kinder’ Roasted Garlic (about 1/3).
I should have glazed all of the chops, it was a terrific combo and added flavor and color. Served with rice and corn, thanks!
I dry brined the chops for a few hours with Naturiffic Harvest Brine and cooked hot over a glowing bed of B&B competition oak briquettes and a chunk of plum wood.
Oakridge Smokey Chile Lime was used on three of the chops and Oakridge Competition Beef and Pork rub was dusted on the other three chops. I glazed the SCL chops with a blend of two bbq sauces; Honey Soy Ginger Little Heat (about 2/3) and Kinder’ Roasted Garlic (about 1/3).
I should have glazed all of the chops, it was a terrific combo and added flavor and color. Served with rice and corn, thanks!
