hey,
any tips on doing pork chops???
This is one I have done many times, It's from the recipe site:
Rub Ingredients:
Morton's Tender Quick 5 Tbsp. for 5 pounds of pork chops
1 Tbsp.+ of hickory salt from Butcher Packer,
A little less than a 1/4 cup of dark brown sugar.
Directions:
Rubbed down the chops and sealed in a plastic bag . (I used my Foodsaver. ) Instructions on Morton said 4 - 6 hour for the rub.
After 4-1/2 hours cut open bag and add a little pineapple juice (I was out of apple cider) in with the chops and resealed. ** see below.
Let them sit about another 45 minutes, then removed chops and rinsed.
Smoked in the Bradley at 200° F. for an hour.
Increase temperature to 225° for 1/2 an hour to finish cooking,
Use 3 apple wood pucks.
** These chops were pretty thin.
Quote from: hammy on September 19, 2008, 06:48:09 PM
hey,
any tips on doing pork chops???
I'd put some of KyNola's "Jan's rub" on them and smoke @ 225 until the IT is 140.