Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Cook Catchup Part II - Pork Chops

Hillbilly-HightechHillbilly-Hightech Posts: 966
edited May 2012 in Pork

Keepin' it pretty simple w/ this one - 6 pork chops, but decided to do 3 w/ one type of rub, 3 w/ another (details below): 

Dome Temp = 250
Meat Internal Temp = 140
Rub = 6 had Original Dizzy Pig, 6 had a 50:50 mixture of Rub w/

Love's "Peri Peri" + Bone Suckin' Sauce Rub
Method = Indirect
Smoke = Lump Default

Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
Sign In or Register to comment.