Reverse seared double cut pork chops ala CenTex Smoker ... winner!

One of my first nirvana moments was reading the classic post by @The Cen-Tex Smoker about the best pork chop he had ever had. I followed his approach, making my own version of Tsunami Spin (didn't have any in the UK at that time) and created glazed double-cut pork chops. And have never looked back, it's been a favourite in the household for over 8 years. We've entertained many guests with it.

I cooked it tonight, going with the simple approach of rubbing with Tsunami Spin and searing with some butter for the glaze. I dusted the two chops with rub, then sat them upright in the MMX and cooked indirect at 275Fand used the trusty Meater+ to monitor temperature:

One fell over so I used a long wooden skewer to hold the two in place and stabilise:

After the chops hit 140F IT, I pulled them and rested them in foil, removed the platesetter and got the MMX to 500F. Then added the chops, put some butter on top of each one and watched the flames dance in the evening light:

Turned them after around 1 minute:

Then served with some pan fried courgette and broccoli:



Enjoyed this with a 2020 Qupe Syrah, which complimented the Tsunami Spin flavours perfectly. 

Thanks for looking!