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Recommended temp for grilling bone in pork chops?

cprew11
cprew11 Posts: 45
in EggHead Forum
350ish?  Or is that too hot?  Thanks in advance!
St. Louis, MO 

Family, Cardinals, Blues, Mizzou, Music, Grateful Dead, Phish


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Comments

  • DMW
    DMW Posts: 13,836
    How thick are they?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • jeffwit
    jeffwit Posts: 1,348
    Like @DMW said, depends on how thick. The ones I do are usually around an inch thick, and I do them at 400-450 until around 140 IT. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • cprew11
    cprew11 Posts: 45
    Id say an inch, maybe a little more. 
    St. Louis, MO 

    Family, Cardinals, Blues, Mizzou, Music, Grateful Dead, Phish


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  • DMW
    DMW Posts: 13,836
    Around inch or so, I'd go hot and fast direct (450*-500*), flipping every minute or so until 140* like @jeffwit mentioned. 
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    cprew11 said:
    Id say an inch, maybe a little more. 
    On that note. Hot and fast till 140F IT
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • cprew11
    cprew11 Posts: 45
    jeffwit said:
    Like @DMW said, depends on how thick. The ones I do are usually around an inch thick, and I do them at 400-450 until around 140 IT. 
    And do you let them sit until internal temp is 145 or do you eat them undercooked?
    St. Louis, MO 

    Family, Cardinals, Blues, Mizzou, Music, Grateful Dead, Phish


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  • Hans61
    Hans61 Posts: 3,901
    I like my chops well done, (opposite of beef) indirect  350-400 till 150 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Hans61
    Hans61 Posts: 3,901
    Had some smoke on these guys too. Real juicy tender white meat
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Ima_good_egg
    Ima_good_egg Posts: 590
    They will keep cooking after you pull them off the egg. Nothing to worry about. They will go up a few degrees.
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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  • DMW
    DMW Posts: 13,836
    cprew11 said:
    jeffwit said:
    Like @DMW said, depends on how thick. The ones I do are usually around an inch thick, and I do them at 400-450 until around 140 IT. 
    And do you let them sit until internal temp is 145 or do you eat them undercooked?
    When cooking hot and fast, they will rise 5* easy by the time you get them to the table and cut into them.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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