Thick Boneless Pork Chops

Babyray

Have my recipe for the brine. Says cook at 450 dome for 14-15 min. turning once. What should the internal temp be? Thanks, Ray

KennyG

<p />Babyray,[p]We cook these frequently and lean toward the "new" mentality of pork cooking. I'd say pull these at 145* and let them rest for a couple of minutes in which time they will coast into the 150's*.[p]I personally like to smoke them (225* and cherry chips) and finish up with a high temp blast of a minute per side.[p]K~G

BBQfan1

KennyG,
This is my wife's favourite thing off the Egg, except I usually go for the double loin chop, which does have the bone with the piece of tenderloin nestled on one side of it.
I get Roy at the butcher shop to cut these custom and they run close to 2" thick. One per customer is a meal, cuz they run about a pound apiece that thick!
A good coating of Hickory Molasses Char-Crust, a 350-400 dome temp til 140 internal. Let it rest a few minutes and it will come up to mid 140's, which leaves just a narrow band of pink in the centre.
No real smokewood added; if I do, it's usually a small piece of pecan.
Qfan

KennyG

<p />BBQfan1,[p]Funny you should mention this. When I did that post this morning, it got me thinking (always dangerous!). I went into the freezer stash and broke out this 2" thick, bone-in rib chop from Gibson's Pork Farm in AL (thanks JJ).[p]It's marinading now in the equivalent of a premium Margarita, and I'll smoke it over cherry chips for din-din tonight after a final blast on the high temp gasser.[p]This bad boy is almost 2 lbs and will easily feed me and the wife. The dog won't complain if offered the bone either.[p]K~G

RhumAndJerk

KennyG,
Oh … now I see the Pork chop.
MmmmmmmmmmmmMmm,
R&J[p]