Sunday, May 25, 2008

Smoked Pork Chops

What could be easier than simple smoked pork chops? It's difficult to think of anything else so delicious that is this easy to prepare.

For starters, sprinkle the pork chops with a rub mixture that includes 1 tblsp each of black pepper, paprika, and turbinado sugar. Add a little salt, dry mustard, and cayenne to taste. If you'd like an exact recipe for the rub, Smoke & Spice by Cheryl and Bill Jamison has one on page 84. This is one of the few times in bbq where more isn't necessarily better, unless you like your chops hot and spicy. A nice even coating of rub will work fine, but don't over do it.

1. Rub the pork chops, place in a Ziploc bag, and let rest in the refrigerator until ready for smoking. I like to allow at least 2 to 3 hours.

2. Sear the chops on both sides in a hot cast iron skillet for 30 seconds or so.

3. Cook for an hour on the smoker at 225. Pork chops are done when the internal temperature reaches 160-165 degrees.

For sides, try the Smoke & Spice recipe for Black Eyed Pea Cakes on page 265. They are excellent when served with a mustard based bbq sauce.

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