Hi all. Somebody named Reg, got back to me last week, with a nice basic brine recipe for some boneless pork chops I found in the freezer, and they've been immersed in the brine since yesterday afternoon in anticipation with their date this evening ala Egg.
Reg told me that he rubs them after patting them dry, but with a non-salt mixture. I guess after brining, you've got mucho sodium infused into the meat. Any suggestions for something flavorful I can rub these with? I've got an amply stocked spice cabinet, with everything from cumin to coriander, oregano/thyme to tarragon, paprika, cayenne to cumin, and all kinds of red chile powder, etc. Let me know what you think...IYHO! Thanks..........Big Murth