Purely pork chops

Yield: 6 Servings

Measure Ingredient
6 \N Center Cut; Bone-In Pork Chops; 3/4 To 1-Inch Thick
1 tablespoon Black Peppercorns; Ground
1 tablespoon Paprika
1 tablespoon Brown Sugar
1½ teaspoon Salt
½ teaspoon Dry Mustard
½ teaspoon Cayenne
½ cup Vinegar; Cider Or White
1 cup Bbq Sauce
1 \N Smoked habanero (my addition)



Recipe By: Cheryl and Bill Jamison (Smoke and Spice) Combine the rub ingredients in a small bowl. Massage the chops with the rub and place in a plastic bag in the frige for 2 to 4 (or more) hours. Get your smoker ready - 200 to 220 degrees. Remove the chops 30 minutes before you're ready to smoke them and let them come to room temperature. Warm the Chop Mop. Sear the chops in a heavy skillet and transfer to smoker. Cook for 55 to 65 minutes, basting with the Chop Mop and turning as appropriate for your smoker. (Bring to an internal temperature of 160 degrees.) Posted to CHILE-HEADS DIGEST V3 #090 Date: Sat, 31 Aug 1996 21:48:16 GMT From: hazy@... (James Rook)


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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