Best pork chops for smoking?

[husker3in4]

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.

 

[smokin vegas]

I would choose thick cut with plenty of marbling so your meat will be moist. The butcher and a hotel chef here in Las Vegas told me you want to choose meat for smoking that has a lot of marbling.

 

[husker3in4]

Is there a difference between loin chop and rib chop?

 

[smokin vegas]

Rib This is the "t-bone" of pork chops as it has a small t-bone, a large piece of loin and a small piece of tenderloin. After the tenderloin ends, there's a slightly fattier section between the center cuts and the rib end. We cut this section as rib cut chops. Ribcuts are the "ribeyes" of pork chops. The loin does not have as much marbling and is a light meat with less fat therefore it would not be as moist.

 

[griz400]

Check sams club, they have thick bone in ribeye chops ... http://smokingmeatforums.com/index.php?threads/smoked-chops-stuffed-meatloaf.268627/

 

[motocrash]

Loin or rib work well.I prefer the rib-T-bone.Just make sure they are thick 1-1/2 to 2" thick.In this example they were close to 2" over cherry( post#14) with CC at ~235-245 for ~3 hrs to 148* IT.
*Edit Pulled at 148*IT,coasted to 154* in rest
http://www.smokingmeatforums.com/index.php?threads/fat-chops.270335/

Bill

 

[dirtsailor2003]

I like to buy whole loins and slice my own chops. I usually go for 1 1/2" - 2" thick. My local restaurant supply had Loin on sale this week, I snagged 5 of them all in the 10-12 pound range.

I like to run my smoker around 180°-200° when smoking chops. Apple, cherry, peach, pecan are all good choices.

 

[smokin vegas]

So does Costco

 

[troutman]

Costco has large loins for $1.99/lb here in Houston. Bought two 24” cryopacked.

As to the comment on “marbling” in loin chops, never heard of that. Typical loin chops I have cooked for years don’t have fat marbled in the meat, only encapsulated.

 

[motocrash]

Here's an exerpt from Wiki on the definition of marbling :
Marbling - (intramuscular fat) is the intermingling or dispersion of fat within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade.[1]

 

[troutman]

I know what marbling is, it's normally associated with beef. Pork meat is dense and very lean, no marbling.

 

[bregent]

I haven't been happy with the chops I've smoked that were cut from Costco pork loin. They always come out a bit tough, even when cooked to 145 and are still moist. I'm going to sous vide them next time to see if that helps.

 

[troutman]

I believe that pork comes out best when SVd then seared.

 

[smokin vegas]

Encapsulated

I believe that pork comes out best when SVd then seared.

Agreed

 

[smokin vegas]

Here's an exerpt from Wiki on the definition of marbling :
Marbling - (intramuscular fat) is the intermingling or dispersion of fat within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade.[1]

Just depends what area of the US you are from like Soda or Pop. What ever term you want to use it all means the same thing.

 

[smokin vegas]

View attachment 346780 I know what marbling is, it's normally associated with beef. Pork meat is dense and very lean, no marbling.

It depends on what cut you use. To me these are way to lean to smoke. I would baste with EVO put in heated smoker for 10 minutes to give a smokey flavor baste with season EVO and then grill, bake, or fry

 

[motocrash]

Costco seems to be a common link for lower grade pork with no marbling.

 

[smokin vegas]

Actually I have been having a difficultly finding good meat for smoking it is all to lean. Doesn't matter what store I go to. I think this country has taken the lean thing to an unhealthy level. At least for me.

 

[bregent]

There is certainly some pork with good marbling, but I haven't seen any lately:

 

[motocrash]

I guess I'm fortunate here to have good pork.I get good quality at the store and we have a lot of heritage breeders around here you can buy from that aren't crazy priced.