Pork Chops For Dinner Tonight! (Q-vue)

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millerbuilds

Master of the Pit
Original poster
SMF Premier Member
★ Lifetime Premier ★
May 13, 2013
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Little Elm, TX
I have been traveling the past few weeks and have not had time to fire up a smoker.  Today, while busy I decided to do a easy quick smoke of some Pork Chops (I also did some baby backs).

Typically I like to have the butcher cut me some nice 2" bone in pork chops, but the line was long yesterday so I grabbed 4 straight out of the case that looked good.  They are cut about an 1" thick, but they should do the job.

I trimmed them up a bit and coated with some Yellow Mustard to hold the rub.  I did two different rubs, one with a bit more pepper and onion.  Both rubs are low salt as I have come to believe that salt is really not that important to a good tasting rub.

I also kept the amount of rub low as I do not want to over power the natural flavor of the chop.

I fired up the smoker with Cherry and Apple wood. 

Here are the prep pics:




Running the smoker at 275.

Smoke ON!

- Jason
 
Are they done yet?
biggrin.gif
They are!  And 1/2 are gone, the rest will serve as leftovers and lunch this week!

Smoke ON!

- Jason
 
Nice!

Center cut chops are the only way to go for grilling / smoking. IMHO all the loin and sirloin cuts work better for braising..

If you don't mind some pinkish pork, pull them at 145.. I live on the edge..
 
 
Nice!

Center cut chops are the only way to go for grilling / smoking. IMHO all the loin and sirloin cuts work better for braising..

If you don't mind some pinkish pork, pull them at 145.. I live on the edge..
I typically do, but my wife freaks out.

Jason
 
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