I like my butt rubbed and my pork pulled.
Member since 2009
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Thick Porterhouse Pork Chops
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Posts: 3,177
400* to 450* direct cook. These were pre-brined chops from Sam's Club, maybe 2" thick. Took 45 minutes to get to 138*ish degrees IT. For the first 30 minutes I grilled them vertical on the bone side. They were thick enough that they could stand up on their own. Then grilled meat side until done, flipping and rotating often. Some lid open, some closed, some with lid propped open with tongs. The best part of the meat was near the bone, and the tenderloin part the strip was a bit overcooked. So hard to get pork chops juicy and tender. It's so lean.
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I'd hit that all day long. Love thick pork chops. P
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Looks very good. That is just begging for some sauteed apples on the side.
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Oh heck yeah.... One of my favorites!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Never tried cooking them standing on the bone. Might try that.Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
Toxarch said:Never tried cooking them standing on the bone. Might try that.I like my butt rubbed and my pork pulled.
Member since 2009 -
Love me some pok chops....especially with a little mustard sauce on them.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
northGAcock said:Love me some pok chops....especially with a little mustard sauce on them.I like my butt rubbed and my pork pulled.
Member since 2009 -
mustard sauce ?
are we talking straight up mustard ? or something a little more special
Cary NC -
This is some special South Carolina Mustard BBQ Sauce.I like my butt rubbed and my pork pulled.
Member since 2009 -
care to share recipe or brand of sauce? always looking to try a different sauce on pork chops to juice them up some. Never thought of a mustard based always thought of going to the sweet/fruit base.
Cary NC -
Nice chops...did some a week ago after seeing a couple of others posts....I think they need to move higher up in the rotation..LBGE Katy (Houston) TX
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I'd bust those chops any day of the week. Good job!Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories
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jad said:care to share recipe or brand of sauce? always looking to try a different sauce on pork chops to juice them up some. Never thought of a mustard based always thought of going to the sweet/fruit base.
I like my butt rubbed and my pork pulled.
Member since 2009 -
I love big thick pork chops. Very nice.Morristown TN, LBGE and Mini-Max.
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Those chops look great! Ever tried to sear them hot first, rest, then roast at a low temp? Like a t-rex method for steak. Seems to do the trick for us on the large thick cuts. But I don't rest after the roast portion if I don't have to. Straight to the plate. Anyways they look killer and I'd eat em!
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