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Thread: Pork Chops

  1. #1
    Join Date
    Mar 2012

    Question Pork Chops

    I'm thinking about smoking some thick cut pork chops and looking for advice from anyone that's done it before. Rub, wood, time and temp suggestions appreciated. Also sauce or basting or foiling. Whatever somebody thinks worked for them! Thanks in advance.

  2. #2
    Join Date
    Mar 2011
    Cedar, MN (but still not far enough from the Cities)


    Can't help with "done it before", so your mileage may vary, as they say, but I have done a bunch of pork loins, and they're essentially the same thing without the bone, so for what it's worth...

    I'd rub with Beau Monde, which is a commercially available spice and I believe is a combination of onion powder and ground celery, maybe a light dusting of a rib rub, or maybe a little black pepper or Schilling's "Hot Shots", and I'd avoid anything with salt, thinking it'd tend to dry things out. I'd run the Smoker at 225, and I'd look for an internal temp of 165, I'd lay a piece of bacon cut in half on top of each, and I'd smoke with apple and cherry, about 3 oz, and 3 charcoal briquettes, and I'd report back on the results....
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

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