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Rib, bone-in Pork Chops
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Misippi Egger
Posts: 5,095
Read this technique in Cook Illustrated (America's Test Kitchen email). They sauced at the end, but we wanted just a rub only.
Rubs applied to both sides - Shaking the Tree on the left one and Richard FL's Holy Smoking Chipotle on the right one (this was my first cook with the HSC rub
).
This technique called for running skewers through the chops just above the bone, thus cooking them on their edge - 250*, indirect. Used a handful of dried fig tree twigs:
When they reached 125-128* internal, I removed the skewers as well as the drip pan and seared them for about 3 minutes per side. They were 138-140* internal. Rested 5 minutes or so.
Sorry - no plating pics - The Princess was frustrated with taking pics,
, on the last cook, so I just brought them in and served them up.
They were really juicy and good - especially Richard's Rub - THANKS !! :woohoo: :woohoo:
Rubs applied to both sides - Shaking the Tree on the left one and Richard FL's Holy Smoking Chipotle on the right one (this was my first cook with the HSC rub
).This technique called for running skewers through the chops just above the bone, thus cooking them on their edge - 250*, indirect. Used a handful of dried fig tree twigs:
When they reached 125-128* internal, I removed the skewers as well as the drip pan and seared them for about 3 minutes per side. They were 138-140* internal. Rested 5 minutes or so.
Sorry - no plating pics - The Princess was frustrated with taking pics,
, on the last cook, so I just brought them in and served them up.They were really juicy and good - especially Richard's Rub - THANKS !! :woohoo: :woohoo:
Comments
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Wondering if there was a rationale that went along with the method. Did you notice a difference from the way you normally cook them? Interesting for sure.
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They look good. What can you tell about cooking on the edge?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Oh yeah! :P
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Good lookin' chops, Clark!
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Looks outstanding Clark.
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In the article, they were using a grill with indirect cooking and not a true smoker. The only reference I saw said they were on edge to let the smoke get all around the chops. IMO that doesn't seem to be an issue with a BGE.
Anyway, it was an interesting eggsperiment and they WERE good ! -
They were good. Might be more helpful if cooking 4 or more chops. Anyway, they were definitely good.
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I love that Holy Smokin' Chipotle too!
Nice technique.
I noticed the slashes in the sides of the chop. Is that to keep the fat/silver skin on the edges from curling up?Knoxville, TN
Nibble Me This -
Very interesting method.
Might be worth doing a side by side comparison with regard to flavor and tenderness.
No matter, they look great! -
Right on, Chris !
I think it would be even more important with thinner chops.
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