Best Pork Chops thanks Cen-Tex - Pics

JRWhitee

Tonight I cooked Cen-Tex's reverse seared Pork Chops. Brined this morning for 6 hours , rubbed with Dizzy Pig Tsunami Spin, did not have any honey so went dry rub only. These were the best ever, my wife said they were like steaks....indirect @275 to 125 then seared 1 minute on each side at 700. 

Aquacop

Thanks for posting, sounds and looks like it was awesome! I have heard that Cen-Tex has some knowledge, look forward to seeing your future cooks. 

tybeelucy2

Looks delicious

Terrebandit

+1

Skiddymarker

Excellent - another sign-up for reverse sear!

Did you use any smoke wood, and if so how do you think the chops took the rub and smoke during the indirect part of the cook? 

bud812

Aquacop said:

Thanks for posting, sounds and looks like it was awesome! I have heard that Cen-Tex has some knowledge, look forward to seeing your future cooks. 

 ? Cen-Tex has knowledge? He knows One Scotch-One Burbon-One Beer & how to photoshop.
L-)

JRWhitee

@skiddymarker I used apple wood for smoke, it only took about a half hour to get to 125 so I thought there was just a very mild hint of smoke on the chops but the rub gave it a good flavor.

nolaegghead

That's the way to do 'em!   So many people ruin them by following the old pork safety temp guidelines....it saddens me.
=D>

Skiddymarker

JRWhitee said:

@skiddymarker I used apple wood for smoke, it only took about a half hour to get to 125 so I thought there was just a very mild hint of smoke on the chops but the rub gave it a good flavor.

Apple is our favourite with pork, although peach is good too. SWMBO calls reverse sear the flavour bomb. She claims the rub and smoke have a chance to work some magic before the surface is seared, I taste the rub but not the smoke - prolly 'cause I'm de-sensitized. 

anez

Did this last night and they were terrific. thanks for posting about it.