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

Want to see how the EGG is made? Click to Watch

Boneless Pork Chops - Recommendations Please!

fence0407
fence0407 Posts: 2,236
edited March 2014 in EggHead Forum
I've only cooked boneless pork chops a few times with varying results. I have 2 chops that are about an inch thick I'd like to cook tonight. I'm looking for recommendations on rubs/marinades/methods on cooking them this evening for dinner. What internal temp should I be looking for? Direct, raised, indirect, dome temp? Any help would be greatly appreciated. Will happily post some pics of the cook later. Thanks!
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA  

Comments