Pork Chops

here is one from a friend we lost a couple years ago:::


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

I really like a method someone posted here previously.

Start the fire, add a piece of smoking wood, and put the chops on direct. Let the temp get up to 450 and roast for two minutes; flip and roast for three minutes; close vents and rest for five minutes. The chops cold-smoke as the temps come up and come out really, really good.

http://www.eggheadforum.com/archives//2002/messages/46375.htm