Seasoning for pork chops before smoking?

[husker3in4]

Do you just use your standard rub that you may be using for butts and ribs? or do you keep it simple with salt, pepper and a spinkle of paprika? Or something different?

What about when pulling your chops out of a 24 hour brine, do you still season them or are they out of the brine and into the smoker?

Do I need to rinse off the brine and dry them?

 

[chilerelleno]

Seasonings are whatever you desire for flavor.
You can use a simple SP, SPOG, rub of any sort sweet, spicy or savory, fresh herbs, you name it.
Brine then season is what I almost always do, unless maybe I plan on glazing with a sauce.
I rinse and pat dry before seasoning or cooking

 

[chopsaw]

Just watch salt content if you first then season .

 

[tropics]

For rubs check out Jeffs rubs that also helps support the site
https://order.smoking-meat.com/products/jeffs-rub-recipe-and-sauce-recipe
Richie

 

[uncle eddie]

I like SPG on mine or ... don't laugh ... Chef Paul Prudhommes Magic Salmon Seasoning (on chops or loin or loin steaks)

 

[GaryHibbert]

I rince and pat dry then just use my regular pirk rub. But I omit the salt in my rub. I also put the chops in front if a fan for an hour or so after applying the rub. That will develope a pellicle for better smoking.
Gary

 

[motocrash]

Do you just use your standard rub that you may be using for butts and ribs? or do you keep it simple with salt, pepper and a spinkle of paprika? Or something different?

What about when pulling your chops out of a 24 hour brine, do you still season them or are they out of the brine and into the smoker?

Do I need to rinse off the brine and dry them?

Here's what I did with these nice thick ones.
Brine
1 c water
2 c apple juice (no sugar added)
1/4 c any non-iodized salt (I used kosher)
1/4 c light brown sugar
2 tsp coarse black pepper
2 tsp garlic powder
2 tsp onion powder

Heat until salt and sugar are dissolved,let cool to room temp and add chops (I used a 1 gal ziplock)
Put in fridge at least 6 hrs- overnight or more.Take out 4 hrs before cook ,rinse and pat dry.

Add rub (I used Emerils Essence and some light brown sugar) and return to fridge uncovered to obtain pellicle.
Smoked over cherry at ~ 235 average to 148*F let rest - enjoy.

http://www.smokingmeatforums.com/index.php?threads/fat-chops.270335/

Bill

 

[smokinq13]

I'v never smoked chops before but when i grilled some ham steaks i sprinkled some famous Dave's rib rub on and it adds a whole other world of flavor

 

[dward51]

Brine, pat dry, and hit with normal pork seasoning mix (which I use on Butts and also on chicken)