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Pork Chop reverse sear question

tulocay
tulocay Posts: 1,737
I'm doing my first reverse sear today with pork chops. They are bone-in and less than 1 inch thick. Here is the plan. Brine for 2-3 hours. Dry and let sit in the fridge. Take out apply rub. Cook indirect at 275 until internal temp of 125-130. Take chops off, crank up the temp to 500~, sear 1-2 minutes per side. Eat. My question is, does anyone have an idea of how long it might take for the indirect part of the cook? I'm talking about a stabilized egg at 275. Thanks in advance.
LBGE, Marietta, GA

Comments

  • GreenhawK
    GreenhawK Posts: 398
    It won't take long at all with chops that thin.  I usually take 20 - 25 min to do the indirect part of the cook on 2" thick Rib-eyes.  

    I usually cook chops that size at 3 or 4 min per side at grid height at 500 - 600 degrees.

    Large BGE Decatur, AL
  • tulocay
    tulocay Posts: 1,737
    Thanks Greenhawk!
    LBGE, Marietta, GA
  • Skiddymarker
    Skiddymarker Posts: 8,522
    Will not take long, 20 minutes max. Don't forget to dry the chops before the sear - if you want some colour and Mailard reaction. Brined chops tend to weep a little while resting waiting for the sear. You have to "fire dry" the moisture before any colour starts - meaning you may overshoot final desired IT. Dry them, use the sear to colour not cook. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!