It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
Are you happy it’s finally
National BBQ Month
? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our
Smoking Basics Publication
...if not, proceed to some of our favorite recipes! We love
Dr. BBQ’s Coffee Rubbed Brisket
Famous Dave’s Sticky Ribs
Virginia Willis’ Pulled Pork
. Pair with this
for a winning way to start off May!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Pork Chops bone in
I am cooking pork chops tonight. does anyone have suggestions on temp and time?
I like to cook mine direct at 400-425 with a little EVOO and rub until they are 145 internal.
There are a ton of different finishing sauces you can use...look in the recipe section here for a lot of different ideas.
I cook mine at 400 with a little Butt rub or Dizzy Dust on them. Cook until 145. Mouth watering!
I've done them as described above, and indirect for about 45 minutes at 375º. The latter were done with buttermilk and seasoned flour in a small greased pyrex pan. (I do them the same way for 30 minutes at 350º and 10 minutes at 400º in the indoor oven.)
I did these last night at a cooler temperature, but a couple of them were fairly dry. Go with the recommendation of Fidel and Porchegg:
Did these at 375 indirect to 150 internal.
This is a great finishing sauce that I just found at Sam's and it's under $5. Used it with these monster country ribs.
Fire them up like they were steaks at 700 plus.
Cook them for three minutes per side and then let them dwell for about six to eight minutes depending upon thickness. You can check the internal temp if you want, but do not use a polder.
I would normally use Hickory Molasses Char Crust to coat the chops, but any Dizzy Pig or Cajun season will work well. You can even just use salt and pepper and not go wrong.
When I serve the chops, I eat it with a hot pepper jelly on the side. A product like Dat'il Berry Jam or a Chili Jam (they sell it at our Whole Foods) works well.
This is a favorite meal of mine and I plan on cooking it soon.
Hope this Helps,
Powered by Vanilla