Marinated Pork Chops

saluki2007

Going to do another first on the egg tonight, marinated bone-less pork chops.  Going to use my trusty marinate I came up with a couple years ago.  I usually go by feel, no real measurements go into this.  1 part apple juice, 1/2 park apple cider vinegar, 1/2 bourbon or spiced rum.  Then add brown sugar, 1/4 garlic powder, 1/4 cinnamon, 1/4 part paprika.  Place all ingredients and pork into a gallon freezer bag and marinate for at least 6 hours.

I then usually throw them on the gasser at about 375 for 20-25 min.  Like I said earlier I have never done chops on the egg and looking for some input as to what your favorite way of them are?  Was think about cooking at 250 dome for an hour and then cranking it up to 450 until done.  Any one tried that before?  How was it?

Thanks in advance for any input.

Doc_Eggerton

I marinate cooks a lot, including chops.  I marinate at least 24 hours.  Except for low and slow types I cook raised direct at 400.

 

Did some just last Saturday.

 

http://eggheadforum.com/discussion/1162961/saturday-cook#latest

 

 

 

saluki2007

Those are some good looking chops Doc.  Have you done low and slow chops before?  If so, how were they and did you like them as much or more than just direct grilling?

Doc_Eggerton

Never have done low and slow on chops, only on big cuts like a butt or picnic.

tulocay

Check this link out...... http://eggheadforum.com/discussion/1163056/iowa-chops-two-thumbs-up#latest

saluki2007

Thanks tulocay.

saluki2007

So I ended up doing my chops both ways. Indirect like @Mike_the_BBQ_Fanatic did his yesterday and the other way direct the whole way at 450. The indrecit where a little bit drier, but had a great smoke tatse (definetly eatible) but a little bit drier than direct the whole way. Both were fantastic. I also did a roasted butternut squash which was unbelievable. I splash the squash with some cinammon when I served it. Will definetly do the squash this way again.

Mike_the_BBQ_Fanatic

Those all look good from here... Mine were about as moist as can be and I didn't marinate...Not sure where you are located but I live just outside of Des Moines, Ia...There are a lot of Pork producers around here so Iowa chops are pretty common...they are about an inch and a half thick and are bone in...they look a lot like a smaller Tbone...I understand those are not as available in other places... Wonder if that made a difference.

I see your smokehouse maple there too...I never tried it on pork but we love that stuff on chicken...for those in my house who like it mild.

For the chops I made this week, I used a steak and chop rub on three of them...forget the brand...the fourth was a little fat boy all purpose rub (I resemble that remark)...that is good too if you can find it.

Not sure I have ever had squash... Will get that on the list.

saluki2007

Mike, I think my biggest problem with the indirect is that I mistimed how long I needed for the squash.  The chops sat for probably 20 minuets before I got them back on.  I love all kinds of squash.  When I pulled this one off it smelt like a roasted pumpkin.