- Feb 24, 2015
- 215
- 24
Pork loin chops? Rib chops? Blade Chops? Sirloin chops? Bone in or out?
How thick? 1"? 1.5"
I always figured a chop was a chop, but when I look close, there are different ones.
Im going to smoke some chops for the fam this weekend, and want to know which type is more likely to have the best results in a smoker?
I have a good brine recipe from this site, will then add rub for a couple more hours in the fridge, then smoke over apple or cherry to 145 and let rest before serving.
How thick? 1"? 1.5"
I always figured a chop was a chop, but when I look close, there are different ones.
Im going to smoke some chops for the fam this weekend, and want to know which type is more likely to have the best results in a smoker?
I have a good brine recipe from this site, will then add rub for a couple more hours in the fridge, then smoke over apple or cherry to 145 and let rest before serving.