Cookbook:Hickory Smoked Pork Chops
From Wikibooks, open books for an open world
Pork chops seared hot then cooked slowly over hickory wood makes your mouth water just thinking about it, right?
- 4 thick cut pork rib chops
- 1 cup salt
- 3/4 cup honey
- 2 cups hot apple cider vinegar
- 2 pounds ice
- 1 tablespoon cayenne pepper
- 2 tablespoons paprika
- 2 tablespoons ancho chili powder
- 1 tablespoon black peppercorns, cracked
- Olive oil
- Soaked hickory chunks
- Combine salt, honey, and vinegar in a gallon-size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled enough so that it doesn't cook the meat.
- Insert pork chops and refrigerate 1-2 hours.
- Drain pork and pat dry with paper towels. Discard remaining brine.
- Combine remaining seasonings and rub on both sides of each pork chop.
- Get your smoker ready. Place chunks in the firebox and keep the smoker at around 250 degrees F.
- Brush with olive oil and grill on high just until marked. Flip and repeat 1 more time.
- Move to smoker and insert a probe thermometer into one of them. Cover and cook until internal temperature reaches 140 degrees for medium rare, 155 for medium, and 165 for toast. Carry-over will take it the last 5 degrees.
- Move to a plate and let rest 5 minutes. Serve warm.