I like my butt rubbed and my pork pulled.
Member since 2009
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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Best thick pork chops
Options
Mickey
Posts: 19,675
Best thick pork chops (rib chops)
Simple brine, 1/2 c kosher salt, 1/4 cup brown sugar, 2-3 cups water...brine the chops a few hours (zip lock gallon bag is perfect). Pat dry, coffee rub ( my change of Little Chef) and cook 'em hot and fast. preferred internal here would be to pull at 130-135* tops...carryover during the rest will bring them to 140-145* +/-. Keep it simple! Just don't cook 'em to death!!
This is from a post by Little Chef.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
Comments
-
-
Great cook, Mickey, love them pork chops....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
-
loveTheEgg said:what dome temp did you cook at?
400Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Mickey said:loveTheEgg said:what dome temp did you cook at?
400
Brandon, MS -
Mickey Mickey Mickey. Another good one. Looks excellent. Been a while for chops for me. Might have to add them to the menu this week.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
They sure are purty.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
-
Sorry, just building post count :@)Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
Nice!
-
Excellent
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Awesome! Never brined chops. I will def. do that this week! Thanks Mickey!Peachtree City, Ga Large BGE
-
Man, I can't even remember the last time I had a pork chop. I'm drooling now.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
-
Looks good! I love chops on the egg and need to do them more often!Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
-
Did some the other night, they look great!! Love some thick pork chops.
Joe -
Very nice. Mickey, I just shreded the turbo butt. You are a ROCK STAR!!! It is out of the park good. Thanks.
Ernie McClain
Scottsbluff, Nebraska
(in the extreme western panhandle of NE)
-
Great looking chops! they really take the coffee rub well!I did some last night in the pouring rain with Raising the Steaks Dizzy rub. good as well.
-
Those look real good. how much saltiness / sweetness do they get from the brine?
Cooking on an XL and Medium in Bethesda, MD. -
Ragtop99 said:Those look real good. how much saltiness / sweetness do they get from the brine?
I can't tell any, just juicy as hellSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
They look fabulous. I am going to try the brine and the coffee rub.
-
I have some brining now, don't have coffee rub, but going to throw some PlowBoys Yardbird on them.Large BGEMeadow Creek TS120 Stick BurnerStoker, BBQ Guru.Erie, Pa.
-
I did not realize this was an old post. Saw Chubbs comment and got excited. Where's he is he? Cooking nurse, mdb?Green egg, dead animal and alcohol. The "Boro".. TN
-
These look Great, brining pork chops and loins is the way to go.
Nice cook!
Charlotte, Michigan XL BGE -
Super looking chops, @Mickey!
Bookmarked for a very soon cook.
John in the Willamette Valley of Oregon -
ALERT! THREAD REVIVAL!
When I brined bone-in porterhouse pork chops last week, I found that the tenderloin side was too salty. We actually preferred the strip side. Is there a happy medium for brine time? I went 3 hours. Maybe 2 is enough.
-
-
500 said:ALERT! THREAD REVIVAL!
When I brined bone-in porterhouse pork chops last week, I found that the tenderloin side was too salty. We actually preferred the strip side. Is there a happy medium for brine time? I went 3 hours. Maybe 2 is enough.
I only went 2 hrs but bet an hour might be enough as lots do 30 to 60 mins.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Kind of a spached pigLittle Steven said:Surprised you didn't spatch them Mic.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum