Smoked pork chops with fennel-mustard rub

Yield: 6 servings

Measure Ingredient
1 \N Inch-thick center loin or center rib pork chops (about 3 pounds)
2 tablespoons Spice Rub for Pork (see Spice Rub for Pork recipe)
¾ teaspoon Salt

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Article by Cheryl Alters Jamison and Bill Jamison, authors of Smoke & Spice (Harvard Common Press, 1994), a guide to cooking with smoke.

1. Rub each pork chop with 1 teaspoon spice rub, then sprinkle with salt. Let rubbed chops stand, loosely covered, in refrigerator for 2 to 3 hours. (Can be sealed in a plastic bag and refrigerated for 2 to 4 days.)

2. Following instructions for grill or smoker setup (see "How To Smoke-Cook with a Kettle-Style Grill" or "How To Smoke-Cook with a Water Smoker," page 19), soak wood chunks and set up grill or smoker.

3. Smoke pork chops until chops are firm but not hard, about 1½ hours. Serve.

Source: Cook's Illustrated, July/August 1995.

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