![]() Wrap any leftovers in saran and refrigerate. More importantly, it gives the smoke a chance to continue to permeate the meat. When you take the pork chops off the grill, let them rest for at least 10 minutes. There are times where pink pork meat IS NOT safe and if you have any questions, give this post a read. PRO TIP: If you see a pink ring on the exterior of your meat and you internal temp is 145☏, that is safe to eat. I know that the USDA recently reduced the minimum recommended temperature to 145° F degrees, but I just can’t seem to get used to that! I’ll stick with the old school temperature guidelines. I am not a fan of cooking pork to medium rare. It took about one hour for mine to come to temperature. Step Four: Add the pork chops to the grill and let them smoke at a low temperature until the internal temperature reaches 160° F degrees. I used a Memphis Rub by Burnt Sacrifice and it worked just perfectly! ![]() ![]() Step Three: Bring your pork chops to room temperature and then rub them with your favorite BBQ rub. □ Note: If you have a gas grill, use a smoking box to create the smoke. Step Two: Right before you are ready to add the pork chops, add a few blocks of cherry wood to the coals. For a gas grill, turn off the center burners. □ Note: For a Big Green Egg or other Kamado grill, use a plate setter to create the indirect heat. We’ll be using indirect heat for this recipe as we want a low-and-slow smoke. Step One: Preheat the grill to 250 degrees. □️ Instructions These Require Almost No Preparation, but the Taste is Out of This World! We really want the taste of the pork to shine through. It was fantastic! Use your favorite if you don’t have this one on hand.Ĭherry Wood – Cherry is a mild fruit wood that leaves a great smoky taste, but doesn’t overpower the meat. While that looks pretty, I think that is the best flavor, so I seldom cut it off.īBQ Rub – I used Burnt Sacrifice’s Memphis Rub. That means that they will trim the meat and the fat off of the bone. Typically, you’ll see high end restaurants “french” this cut. You’ll see the long “handle” of the pork in the photo below. Even better, the butcher had just marked them down, so it was a no-brainer to grab them! The Tomahawk cut means that the butcher did not cut off the rib. Pork Chops – These aren’t just any old pork chops! I was thrilled to find a Tomahawk Cut. 4 Smoked Tomahawk Pork Chops □ Ingredients Your Favorite BBQ Dry Rub and the Tomahawk Cut Pork Chops is All You Need!
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