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Red Bell Pepper Chops w/Mesquite: qview

post #1 of 9
Thread Starter 
This is with my latest dry rub creation, and I'm dying to find out how it goes with these chops!








Into the Smoke Vault 24 with mesquite @ ~215-225*:



Rub recipe:http://smokingmeatforums.com/forums/...threadid=92566


Finish pics and review coming ASAP!

Thanks all!

Eric
post #2 of 9
looking forward to the end product
post #3 of 9
Thread Starter 

2.5 hour update

I probed into the edges of two chops and temps are running in mid 130* range, so they are coming along nice and slow...should be a good wet smoke.




Thanks!

Eric
post #4 of 9
Thread Starter 

4.5 hr mark has come and gone...

Hmm...these are taking longer than I expected, though we're getting closer now @ ~154* IT.

The bones are sweating out quite a bit of marrow juices now, so it shouldn't be too much longer:



Eric
post #5 of 9
Thread Starter 

5.5 hours...almost there!

Man, I'm gettin' hungry!

160* IT now, so these are about to land on a platter:


Eric
post #6 of 9
Lookin good and that rub looks good too.
post #7 of 9
Thread Starter 

Finish & review

A couple of the 4 chops got dried out somewhat...maybe coat with butter or EVOO before the rub next time and/or pull @ 160* instead of 166-168* like I did tonight.

Flavor of the rub is very good with the mesquite...light, but distinct.

Just out of the Vault, with their partners in experimentation with this rub so far today:



Don't see much of a smoke ring, but it definitely has the flavor:



I'm definitely going to keep using this rub...beef is next on the agenda.

Thanks all!

Eric
post #8 of 9
Eric,

Those are some good looking chops, I'm with you on the low temps, lately I've been smoking at 215°-220°, it takes longer, but oh la la, ...the family is burned out on Pig's Worst Nightmare so I'm going to give your rub a try, looks and sounds delicious.

Gene
post #9 of 9
And to think I was goofing off today and I could have been doing that...great looking chops and I will try that rub...points.gif
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