These are probably the most inexpensive pieces of meat I smoke. Everyone who has been invited to supper when I had one wants "The Recipe" LOL.
Hi Guys been awhile so excuse the typos.
When the butcher has pork chops on sale (Thats like 1.29 to a 1.49 a pound), I buy a couple a racks and have then just cut in thirds.
I Vac Seal 'em and into the freezer till I remember them in there.
I thaw it, I brine it, I'll list the brine below, very simple and outstanding on pork. Sat in the brine for two days.
I French the ends on this one because its one of the pieces without a tenderloin or the outer layer of meat. Its just pork chops. I tie it up so it will hold its shape, also it makes it a uniform density for cooking. I dry it with a fan, then rub it with my pork rub, Its also simple and awesome, I'll list it below too. Then its rubbed in Light brown sugar, That sugar forms a sweet candy shell to hold those juices in.
You know, its just too much talk and not any pictures. Ready for the smoker!
That end bone came out when I was frenching, Pig had a broken rib.
The smoker was at 275, I added the meat, vent fully open. No chips or thermometer yet.
45 mins later, inserted probe, added chip tray with all apple chips.
This is how it finished with a peach glaze...... The rub is hot but a slow & low hot. Then that peach sweet is there......
I let her set while the sweet taters baked and the mushrooms cooked down in the green beans in a little red wine. Cheapest meal you can imagine.
The pictures just don't do it justice! Juicy! Amazing taste!
Then the finished plate.
Lets see if I can say it all correctly...... That's a brined, frenched, rubbed, apple smoked, peach glazed pork chop. Louisiana Sweet tater with butter, smoked ground cinnamin, and maple syrup. French style green beans with mushrooms heated in red wine with lemon pepper. Throw in lettuce and tomato salad.
Brine
2 cups apple juice
2/3C brown sugar
1/4C Canning salt
2 T Maple extract
2C Ice
Rub
Ground Ancho pepper (perfect heat)
Kosher salt
Glaze
My own peach freezer jelly (OMG GOOD!)
Thats it, then light brown sugar to seal in tall those good tastes.
I wish the pictures came out better. but you get the point. BTW I MOST HIGHLY recommend to crack that backbone for each rib before cooking.
Thanks for looking in..... ( /whispers) even the burps are good!
Hi Guys been awhile so excuse the typos.
When the butcher has pork chops on sale (Thats like 1.29 to a 1.49 a pound), I buy a couple a racks and have then just cut in thirds.
I Vac Seal 'em and into the freezer till I remember them in there.
I thaw it, I brine it, I'll list the brine below, very simple and outstanding on pork. Sat in the brine for two days.
I French the ends on this one because its one of the pieces without a tenderloin or the outer layer of meat. Its just pork chops. I tie it up so it will hold its shape, also it makes it a uniform density for cooking. I dry it with a fan, then rub it with my pork rub, Its also simple and awesome, I'll list it below too. Then its rubbed in Light brown sugar, That sugar forms a sweet candy shell to hold those juices in.
You know, its just too much talk and not any pictures. Ready for the smoker!
That end bone came out when I was frenching, Pig had a broken rib.
The smoker was at 275, I added the meat, vent fully open. No chips or thermometer yet.
45 mins later, inserted probe, added chip tray with all apple chips.
This is how it finished with a peach glaze...... The rub is hot but a slow & low hot. Then that peach sweet is there......
I let her set while the sweet taters baked and the mushrooms cooked down in the green beans in a little red wine. Cheapest meal you can imagine.
The pictures just don't do it justice! Juicy! Amazing taste!
Then the finished plate.
Lets see if I can say it all correctly...... That's a brined, frenched, rubbed, apple smoked, peach glazed pork chop. Louisiana Sweet tater with butter, smoked ground cinnamin, and maple syrup. French style green beans with mushrooms heated in red wine with lemon pepper. Throw in lettuce and tomato salad.
Brine
2 cups apple juice
2/3C brown sugar
1/4C Canning salt
2 T Maple extract
2C Ice
Rub
Ground Ancho pepper (perfect heat)
Kosher salt
Glaze
My own peach freezer jelly (OMG GOOD!)
Thats it, then light brown sugar to seal in tall those good tastes.
I wish the pictures came out better. but you get the point. BTW I MOST HIGHLY recommend to crack that backbone for each rib before cooking.
Thanks for looking in..... ( /whispers) even the burps are good!
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