Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  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.
Click here for Forum Use Guidelines.