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Porterhouse chop and rib tips...filling up the mini!


Master of the Pit
Joined Dec 31, 2012

It's a nice brisk evening -10* but i had this porterhouse chop that needed done so i fired up the mini and threw on some tips with it.  Jack stack meat and poultry on the chop and jerk on the tips.  Reverse searing the chop in some olive oil in a cast iron pan for a good sear on both sides.  Those chops are sooooo good...as are the tips but i'll be doing the porterhouse pork chop more often! Thanks for looking. 

Last edited:


Epic Pitmaster
OTBS Member
Joined Oct 4, 2012
Tasty! But out of my budget! We have a butcher here that does that cut, that one Porter chop would be $30+!!!!!

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