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Pork chop rub

spalczespalcze Posts: 14
edited October 2011 in EggHead Forum
I am still a new egger, and trying my hand at some pork chops. I am doing about 1.75 to 2" chop. I am looking for a good rub to use and need some help on cook times and temp. Do I treat it like the steak, 650-700 degrees for a couple minutes on each side then close everything up and cook for a couple more minutes? Any help will be great. Thanks


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