![]() ![]() I used my Z Grills pellet grill for this cook but you can use your Traeger, Pit Boss or whatever brand is sitting on your deck. The rub is just as good on chops as it is on baby backs. You could also use our Award Winning Rib Rub to season the chops. If you want to make these chops extra delicious then I highly recommend soaking them for an hour in this pork steak marinade. I did not brine or marinade these chops because I wanted to focus on the flavors from this new rub. This rub has a lot of garlic and buttermilk powder and tasted a whole lot like ranch dressing.Īfter the chops are seasoned let them sit at room temperature for 30 minutes to let the rub start melting into the meat. The chops got heavily seasoned on both sides with the Alabama BBQ rub. I started with two bone in pork chops that were “ribeye cut”. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.I wanted to try out a new commercial dry rub, Alabama BB from McCormick, and decided to fire up my Z Grills pellet grill to use it to smoke some pork chops.ĭon’t worry if you don’t have this dry rub on hand as this article will have links to several rubs and marinades that you can use instead. You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them. If you make these pork chops, please come back and leave me a comment below with your feedback. Serve with a side of roasted brussels sprouts with grapes or simple bell pepper salad.After the chops are done cooking, let the chops rest 5-10 minutes before serving.Cook time is relatively short so you have flexibility in the type of wood you use.The thicker the chop the better when smoking.Choose bone-in chops as they’re more flavorful.Serve these juicy chops with a side of roasted brussels sprouts with grapes or simple bell pepper salad Additional cooking tips Chops are done when they reach an internal temperature of 145 degrees which should take you about 45-60 minutes. I smoke the chops between 225-250 degrees. I cooked my chops in my Traeger Pellet Smoker which is efficient, easy to use, and it does a good job of maintaining a steady temperature. Obviously thicker chops will take longer, so keep that in mind. Smokers vary in their ability to maintain consistent temperatures which produce different time results. How you smoke the chops in terms of temperature and time will depend on your smoker and the thickness of the chops. Most days it’s simply salt and pepper, but I was really pushing for dark pork chops and the red, earthy paprika provides that on top of the brine. I simply season with kosher salt, some coarse black pepper, garlic and paprika. The brine and actual wood smoke provide a lot in the flavor department. Smoked pork chops don’t need a lot of seasoning for flavor. After brining, pat the chops dry with a paper towel and then allow them to sit and reach room temperature. I brine overnight, but you should brine for at least 6 hours. The combination of sugars helps provide that darker color when smoking. This apple cider brine includes brown sugar. Brines also add flavor and depending on ingredients you use, will add color as well. Just:Ī good pork chop brine is the key to juicy porks regardless of how you cook them. Simple spice rub (kosher salt, black pepper, paprika, garlic powder) How to cook smoked pork chops Here are the ingredients you’ll need to make smoked pork chopsĪpple Cider Brine (apple cider vinegar, brown sugar, fresh thyme or oregano, garlic, kosher salt, pepper) King cause smoking pork chops require some good blues. The simple paprika based rub combined with the mild oak flavor put these chops over the top.Ĭrank up the B.B. 5 ingredient main entree that comes together easily for comforting dinner. ![]()
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