BEST CHARCOAL GRILL-SMOKED PORK CHOPSFrom choclytcandy 7 years ago
- Buy chops of the same thickness so they will cook uniformly. We prefer the flavor of natural pork, but enhanced pork (injected with a solution of water, salt, and sodium phosphate to prevent the meat from drying out) can also be used, but don’t sprinkle with salt in step 3. Use the large holes on a box grater to grate the onions. Although we prefer hickory wood chips, any variety of chip will work, except mesquite. shopping list
- INGREDIENTS shopping list
- Sauce shopping list
- 1/2 cup ketchup shopping list
- 1/4 cup molasses , light or mild shopping list
- 2 tablespoons grated onion (see note) shopping list
- 2 tablespoons worcestershire sauce shopping list
- 2 tablespoons Dijon mustard shopping list
- 2 tablespoons cider vinegar shopping list
- 1 tablespoon brown sugar shopping list
- Chops shopping list
- 2 cups wood chips , soaked in water at least 30 minutes (see note) shopping list
- 4 bone-in rib loin pork chops (12 ounces each), 1 1/2 inches thick (see note) shopping list
- 4 teaspoons kosher salt or 2 teaspoons table salt shopping list
- 2 teaspoons ground black pepper shopping list
- Disposable 13- by 9-inch aluminum cake pan shopping list
- Grill-Smoking Barbecued Pork Chops: shopping list
- 1. BUILD SPLIT FIRE Place aluminum pan between two mounds of coals to create cooler center flanked by two hot areas. shopping list
- 2. SKEWER CHOPS Pass two skewers through loin muscle of each chop to provide stability when standing on grill. shopping list
- 3. STAND ON GRILL Stand skewered chops, bone-side down on cooking grate, in center of grill so smoke can reach all sides. shopping list
- 4. SAUCE & SEAR Brush chops with sauce and transfer to hot sides of grill to sear on both sides (brushing top of each chop again before flipping). shopping list
How to make it
- 1. FOR THE SAUCE: Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchuplike consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer ½ cup sauce to small bowl and set aside to serve with cooked chops.
- 2. FOR THE CHOPS: Place soaked wood chips in shallow disposable aluminum pie plate and place plate on primary burner (burner that will remain on during barbecuing) and reposition cooking grate(s). Turn all burners to high, close lid, and heat until hot and chips are smoking, about 15 minutes. (If chips ignite, use water-filled spray bottle to extinguish.) Scrape cooking grate clean with grill brush.
- 3. While grill is heating, pat chops dry with paper towels. Using sharp knife, cut 2 slits about 1 inch apart through outer layer of fat and connective tissue to prevent buckling. Sprinkle entire surface of each chop with 1 teaspoon salt and ½ teaspoon pepper. Place chops side by side, facing in same direction, on cutting board with curved rib bone facing down. Pass 2 skewers through loin muscle of each chop, close to bone, about 1 inch from each end. Once chops have been threaded onto skewers, pull apart to create 1-inch space between each.
- 4. Leave primary burner on high, turning off other burner(s), and cooking with lid down. Cook chops on cooler side of grill to internal temperature of 110 degrees, 20 to 25 minutes.
- 5. Remove skewers from chops; tip chops onto flat side and brush surface with 1 tablespoon sauce. Transfer chops, sauce-side down, to hotter part of grill and cook, uncovered, until browned, 4 to 7 minutes per side. Brush top of each chop with 1 tablespoon sauce; flip and continue to cook on second side until browned and instant-read thermometer inserted into center of pork chop, but away from any bone, registers 140 to 145 degrees, 2 to 4 minutes longer. Remove chops from grill and allow to rest, tented with foil, 5 minutes. Serve, passing ½ cup reserved sauce separately.
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