For more barbecue and grilling recipes visit: http://howtobbqright.com/ Smoked Pork Chops | Grilling Thick Pork Chops I found some 1” thick pork loin chops at my butcher’s this week, so I decided to smoke these pork chops. This smoked pork chop recipe is simple and easy. First I take my pork chops and put them in a brine – this helps to add flavor into the smoked pork chops and also keeps these chops juicy. Here is my Pork Chop Brine: - 64 oz Apple Juice - 1 cup Light Brown Sugar - ½ cup Kosher Salt - ½ cup The BBQ Rub (you can find this rub at http://howtobbqright.com/bbqshop/ ) Heat 32 oz of Apple Juice in stock pot. Add sugar, salt, and dry rub and continue to heat until dissolved. Remove from heat and add remaining 32oz Apple Juice. Allow the brine to cool before using. Normally a brine takes a long time to distribute throughout large cuts, but these thick cut pork chops soak it up in a couple of hours. Place each pork chop in the bag and pour the brine over the top. Place the pork chops and the pork chop brine in the refrigerator for 2 hours. About 30 minutes before the thick-cut pork chops come out of the brine go ahead and start the smoker. The cooking temperature for pork chops needs to be right at 250 degrees with light smoke. I stick with cherry wood for loin chops but any mild fruit wood is great. If you’re using a charcoal or propane grill, set it up for indirect cooking. We want to slow the cooking down so the bone-in pork chops gradually come up to temp. After two hours remove the pork chops from the brine and drain any excess liquid. Let the bone in pork chops sit out for 10-15 minutes on the counter before seasoning. I start seasoning the pork chops with a base coat of The BBQ Rub (you can find this rub at http://howtobbqright.com/bbqshop/ ). On top of that I sprinkle on a little Montreal Steak Seasoning. Place the bone-in pork chops on the smoker and keep an eye on the internal temperature. Even though we’re cooking at 250 these pork chops don’t take long. The target temperature for loin chops is 145 degrees, but you want to get them off at 140 to allow for 5 degrees of carry over. You can expect a 1 ½ hour cook time on these thick pork chops. As soon as I see 140, it’s time to get the pork chops off the pit. Rest the pork chops for 5-10 minutes before serving to allow for the carry over. The final product is a delicious, thick pork chop packed with taste and moisture. For more how-to recipes visit: http://howtobbqright.com/ For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/
Armadillo Pepper demonstrates how to smoke French-Cut Pork Chops seasoned with King Street Blues Rib and Butt Rub. Smoking pork chops is really very easy and only takes about 1.5 hours using our Masterbuilt Electric Smoker. King Street Blues Rib and Butt Rub is from the famous "best little roadhouse in Virginia" and makers of Mahogany Blues BBQ Sauce - King Street Blues Restaurant. You can purchase King Street Blues Rib and Butt Rub at http://armadillopepper.com/King-Street-Blues-Rib-and-Butt-Rub-BBQRUB-KSBBUTT.htm Visit Armadillo Pepper Hot Sauce, BBQ Sauce, Jerky & Snack Store http://www.armadillopepper.com Check us out on Google+ at https://plus.google.com/118165499903257654047/posts Connect with Armadillo Pepper Facebook http://www.facebook.com/ArmadilloPepper. -~-~~-~~~-~~-~- Please watch: "Clucker-Dusted Brick Chicken with Peach BBQ Glaze | Pit Barrel Cooker" https://www.youtube.com/watch?v=hS2qF7QME3M -~-~~-~~~-~~-~-
Mojo Pork Chops | Thick Cut Ribeye Pork Chops with a Tennessee Whiskey Glaze For more barbecue and grilling recipes visit: http://howtobbqright.com/ Whenever I buy pork chops for the grill, I look for “ribeye” chops. These are cut from the front portion of the pork loin and have that tender spinalis muscle wrapping around the eye of the loin. Just like a ribeye steak, this cut of pork is super tender. The spinalis is marbled with fat and melts in your mouth when cooked properly. The cooking technique for this Mojo Pork Chop is pretty simple. First season the chops with a good dose of Tennessee Mojo – BBQ Magic rub then get them on a smoker. I fired up my Gateway Drum running on B&B Hickory Lump coal. Target cooking temperature was 275⁰ and don’t forget a little cherry wood for smoke flavor. Thick chops like these take a time to cook. I flipped the chops after 30 minutes and started checking the internal temp. Once it hit around 135-140⁰, it was time to give them a special Tennessee Whiskey glaze; and for that I combined my Vinegar Sauce with a healthy shot of Jack Daniels. This magical concoction gets simmered down with onions, garlic and a little pineapple juice to make a fantastic glaze that can be used on any type of meat. Brush the glaze over both sides of the chops and finish cooking them until the internal reaches about 145⁰. At this point all they need is a quick rest and then prepare to be spell bound! Give these Mojo Pork Chops a try the next time you fire up the smoker. Mojo Pork Chops Recipe - 4 Bone-in Ribeye Pork Chops (thick cut) - ¼ cup Tennessee Mojo BBQ Magic Rub - 1 cup Killer Hogs Vinegar Sauce - 1 cup Brown Sugar - ½ cup Pineapple Juice - ¼ cup Tennessee Whiskey - 2 Tablespoons Minced Onion - 3-4 Cloves Minced Garlic - 1 Tablespoon Butter Directions: 1. Season Pork Chops with Tennessee Mojo BBQ Magic Rub on all sides and rest for 30 minutes. 2. Prepare Drum Smoker for indirect cooking at 275⁰. Add 1 chunk of cherry wood for smoke flavor. 3. Place chops directly on grill grate and smoke until internal temp reaches 135-140⁰ turning half way through cooking process. 4. In a small pot melt butter and sauté onion and garlic for 2-3 minutes until soft. Add brown sugar and pineapple juice and bring to a slight boil. Add whiskey and cook at a low boil for 4-5 minutes to evaporate the alcohol. Add vinegar sauce and continue to cook until mixture reduces about 10 minutes stirring occasionally. 5. Brush glaze over chops and continue to cook until final internal temperature of 145⁰. 6. Rest chops for 5-10 minutes and serve with additional glaze for dipping. For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/
Smoking some Pork Chops with the Smoke Hollow Pro Series Smoker. Find some thick Pork chops. Rinse them off and prepare a brine. Here is my Pork Chop Brine: - 64 oz Apple Juice - 1 cup Light Brown Sugar - ½ cup Kosher Salt - ½ cup of whatever Rub you are using. Place Pork Chops in a Ziploc bag, and pour brine mixture into bag. Refrigerate over night. Next day remove chops, rinse off, and let air dry. Apply rub of your choice. Put Pork Chops in smoker at 225 degrees. Watch temperature. Once chops reach 135-140 degrees remove. Sear Pork Chops over hot grill for a minute per side, being careful not to bring temperature above 150 degrees. Typically they will be done in about 1 1/2- 2 hours, depending on the thickness of the chops. Let the chops sit covered with foil for 10-15 minutes before slicing. Enjoy! Shock Top Belgian White http://www.shocktopbeer.com/discover/belgian-white.html
Smoking some thick Pork chops, Sausage & Chicken for The NFL Divisional Playoff weekend 2015.
Learn how to make Smoked Pork Chops on a smoker. This recipe is perfect for beginner meat smoking and produces a juicy, smoke filled thick pork chop that is to die for! ________________________________________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ _______________________________________ CAMP CHEF WOODWIND PELLET SMOKER HERE: https://www.campchef.com/woodwind.html How to Make Smoked Pork Chops INGREDIENTS 1 1/2 tablespoons salt 1 tablespoon black pepper 1 tablespoon smoked paprika 1 tablespoon onion powder 1/2 tablespoon garlic powder 4 (2-inch) thick cut pork chops Olive oil INSTRUCTIONS 1. Preheat an outdoor Camp Chef Woodwind Pellet Smoker to 250 degrees. 2. In a small bowl, mix together salt, pepper, paprika, onion powder, and garlic powder. 3. Rub pork chops with olive oil on all sides. Season with spice mixture and rub on all sides. 4. Heat a skillet or grill to high heat. Sear the pork chops briefly on each side, just enough to form a slight crust. 5. Place seared pork chops on the smoker. Close the lid and smoke until the internal temperature of the pork reaches 145 degrees F, which will take approximately 90 minutes, but will depend on the thickness of your pork chop. Use an internal probe or thermometer for best results. 6. Remove and let rest 5-10 minutes before serving. Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too. PRINTABLE RECIPE: http://thestayathomechef.com/smoked-pork-chops/ SUBSCRIBE to my channel: http://youtube.com/thestayhomechef FACEBOOK: https://www.facebook.com/TheStayAtHomeChef/ INSTAGRAM: https://instagram.com/thestayathomechef/ PINTEREST: https://www.pinterest.com/stayathomechef/ TWITTER: https://twitter.com/thestayhomechef CONTACT ME: firstname.lastname@example.org Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/
These smoked pork chops are excellent for any quick dinner plans. Grilling them a bit lower heat will get that smoke taste smothered into the pork chops. A taste that anyone would love when eating these delicious pork chops. Twitter: @mysteryvlog Instagram: CapnCummings Kevin MacLeod (incompetech.com)
Video of smoked center cut pork chops filled with Harry & David Charred Pineapple Relish. Harry & David Link: www.harryanddavid.com The Spice House Link: www.thespicehouse.com Apple Juice Brine Recipe - 4 cups of apple juice - 1/4 cup kosher salt Music from YouTube Audio Library: Funkorama by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100474 Artist: http://incompetech.com/ Totally Looped 2:02 Audionautix Jazz & Blues | Funky You're free to use this song and monetize your video, but you must include the following in your video description: Totally Looped by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://audionautix.com/
Smoked Pork Chops (Boneless) on Masterbuilt
Please take a moment to subscribe to my channel. It's easy, just click the subscribe button. It's free and it will show support for YouTube's smaller content creators. Thank you. In this video, I show how I like to smoke boneless chops on a wood fired smoker. I use cherry wood for a nice flavor. Smoking pork chops is a great way to do chops for a great flavor. Your choice of smoker doesn't matter, they will turn out great. Have fun and enjoy the end result. It's all about good pork, beef or chicken to eat. Thanks for watching.