First Time for Pork Chops Tonight!

Widgeball

I am planning on pork chops tonight on the BGE--and would love to get some ideas... Should I do direct or indirect? I have a great rub, but would love some thoughts on the cooking!

Thanks!

BENTE

if you decide to use your rub just keep it simple with rub direct at 400 until 140 internal let them rest then enjoy.. if you want something more detailed try this from a good friend we lost too soon::

Pork, Chops, Grilled, KennyG

Try this one courtesy of Julie (Mrs. Dogs). I've had guests raving about these as they chew on the bone.


Ingredients:
4 Pork chops (I've been using bone-in rib chops 1.5-1.75 inches thick. At this thickness, they should weigh about 1 lb each.
1 cup orange juice
1-4 Tbs jerk sauce (1 tsp of jerk sauce per pound of pork will give you the flavor and not the heat. 1 TBS jerk per pound will add a little nip.)
3-4 splash rum (about two jiggers )



Directions:
1 Marinate your pork chops in Orange juice, jerk sauce, and rum. I do 2 hours in the marinade max.
2 I smoke them at about 275* dome using Jack Daniels and pecan chips.
3 I pull them at 135* internal and cover in foil while I crank the Egg up. 700* seems to work best although I would not recommend that on the forum.
4 Dust with Char Crust original hickory and give them a minute or so blast per side to add the grill marks and crisp up the small amount of fat.


Servings: 1

Recipe Type
Main Dish, Meat

Recipe Source
Author: KennyG

Source: BGE Forum, KennyG, 06/27/02

stike

chop cuts are to pork what steaks are to beef. some go indirect with pork chops (especially big ones), but i'm a fan of the sear.

if they are big, do it in two parts. roast at 350/400 (direct is ok, just keep them to the side a bit and flip once) until you are ten or fifteen degrees under where you want to be internally. then kick up the dome temps and sear to finish. you can reverse that too. sear first, then drop temps and roast. that's a "Trex" cook, named after a forum guru that popularized that method (originally for steaks)

i pull them off at 140 for me, 145 for the wife. let them sit for 5 or 10 minutes.

YB

That is a great recipe Terry.
Larry