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Bone in chops

SpartanPride
SpartanPride Posts: 161
in Pork
Decided to pick up some bone in chops yesterday.  Brined for about 2 hours in a simple salt/brown sugar/water mixture.  Gave them a pat down and added a great coffee rub.  Got the Egg up to 250 indirect with cherry smoke.  Pulled them around 120, took out the plate setter, and reverse seared around 600 for a minute or so each side.  While the temp was rising, I threw on some freshly cut pineapple with brown sugar.  

Turned out great!!


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Comments

  • SGH
    SGH Posts: 28,988
    Any left overs? I will gladly take them off your hands!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • xiphoid007
    xiphoid007 Posts: 536
    Yum! That looks awesome. There's something about pork on the Egg. It is wonderful.
    Pittsburgh, PA - 1 LBGE
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  • SpartanPride
    SpartanPride Posts: 161
    SGH said:
    Any left overs? I will gladly take them off your hands!
    Not a scrap!  Actually maybe a bit of salad if that's your thing.
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  • Foghorn
    Foghorn Posts: 10,224
    SpartanPride said:
    SGH said:
    Any left overs? I will gladly take them off your hands!
    Not a scrap!  Actually maybe a bit of salad if that's your thing.
    Meh.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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