Ancho/RBP Brined Chops with Hawg Heaven Rub: Recipe & Q-View

Discussion in 'Pork' started by forluvofsmoke, Apr 30, 2011.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Hi all!

    I have the weekend off work...idle minds make for creative thinking, and I have some pork to work my magic with this weekend. While at work yesterday, I was already thinking about what to do with a 7.10lb package of thawing chops, and thinking back on the last brined chops I made, I couldn't resist the urge to try it again with a different recipe. We liked the last batch alot, but if you know me, you also know I like to try new things, recipes being no exception, and here's what I conjured-up after a late return home from work...

    7.10lbs of chops getting happy @ 11:00 pm last night:

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    ANCHO/RBP PORK CHOP BRINE

    ***for 6-7lbs pork chops in 6qt covered brine container***

    1.5 qts water in saucepan

    1 large ancho chili, stem/core removed, broken into small pieces

    3 Tbls diced dried red bell pepper

    2 Tbls rosemary

    1 Tbls thyme

    1 tsp marjoram

    1 Tbls ground cayenne pepper

    2 tsp ground cumin

    1 tsp ground sage

    1 Tbls ground black peppercorn

    1 Tbls minced dried garlic

    3 Tbls celery salt

    3/8 cup salt

    4 Tbls light brown sugar

    2 bay leaf, removed after cooling

    2 qts ice water (added to brine concentrate after removed from heat)


    The dry rub I used is from the double brined butt smoke I did a few days back (killer-good), Hawg Heaven Rub, found HERE.

    The chops have brined for 16.5 hours before I did a quick rinse, rubbed and tossed 'em into the smoke. I wanted complete penetration into the meat, and have a slightly reduced salt content, so the extra time should bring it all together.

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    Into the Smoke Vault 24 @ 225*, ~5,000ft elevation, 1/2 full water pan, 42% relative humidity, 35* ambient temp, apple/cherry/pecan smoke, time of 2:15 pm, shooting for a 5:30 pm dinner:

    [​IMG]

    The two fragments on left and right front of the upper grate were loose in the package...the butcher didn't do real handy work on these, with a couple of the shoulder chops being in quite rough shape, but I'll make due, and, the fragments will make good samplers for the chef...ha-ha!!!:

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    5:20 pm (just over a 3 hour smoke), I'm hungry, and the chops are ready!!!:

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    Good moisture, medium-well to my experienced pork chop eyeballs, nice smoke ring, GREAT flavor:

    [​IMG]

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    I could have used the same brine I used for my butts a week ago (Here Piggy-Piggy), which was really good as well, but, like I said, I'm always finding something different. It's difficult to find the flavors of the brine alone on such a thin cut of meat, but I'm sure it played a big role in the interior flavors and moisture of these chops. The dry rub was great on my butts, and proved itself again today...mild and tasty in the extreme...a good match for chops as well as butts.

    With another good smoke under my belt, I'm already thinking about the next one...well, it's already begun...un-enhanced loin back ribs are brining for Sunday, in case you're interested...some dandy LBR's are coming, for sure.

    Thanks for peekin'! Enjoy!

    Eric
     
    Last edited: May 1, 2011
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks delicious!!

    Where's the sides??

    yer slipping...

    hahahahaha

      Craig
     
  3. Eric another great detailed thread. Those Chops look Fantastic...Thanks for the View!!![​IMG]
     
  4. roller

    roller Smoking Guru SMF Premier Member

    Very nice !!!!
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job, Eric. Liked the brine recipe. Thanks!
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks great Eric!

    Awesome Qview too!!!!  Seems like I can jump in there, and walk around on those chops, and get a really good look at them!

    Don't worry about it---------I'll wipe my feet  paws first!

    Bear
     
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks Al, and you're welcome! The brine is getting rave reviews here on the home-front...butts, chops, and, just into the smoker today, loin back ribs.
     
    Thanks Bear! LMAO!!! Hey, I don't know which method you use to zoom in on pics, but many don't know about this one: one your keyboard, press (Ctrl), then, tap (+) and watch the screen jump closer to your eyeballs. Pics and text are crisp & clear, and, best of all, you don't have to wait for another application to load for the zoom view of a pic, as well as you can just scroll down the page in what ever size of zoom-view you selected. Works great with Windows 7 / IE8, and I think I've used it with Firefox, also.
     
    Ha-ha-ha!!! Thanks Craig, yea, I was just doin' the meat thing on this one.
     
    Thanks, they ate even better than than they look...man, I'm thinking about a leftover chop for lunch while I wait for my brined LBR smoke to finish up for tonight's dinner...mmm-mmm-mmm!

    Eric
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    I just left click on the picture, and it gets as big as it was before the guy put it in the forum. That's it---one click.

    If the guy who put it in already shrank it on Photobucket or wherever, it won't get any bigger.

    Bear
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Nice job as always Eric. Great looking chops !!!
     
  10. fife

    fife Master of the Pit

    [​IMG]
     
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks great Eric as usual...
     
  12. tyotrain

    tyotrain Master of the Pit

    wow looks great.. thanks for posting
     
  13. Those chops look awesome!
     
  14. nwdave

    nwdave Master of the Pit SMF Premier Member

    Once again you move the bar higher and higher.
     

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