PERFECT SMOKED PORK CHOPS
You'd pay $30 for one of these in an upscale chop/steakhouse...you can charge your friends a little less if you want!
Provided by Scott222
Categories Pork
Time 8h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Start your work at least 8 hours before you want to eat.
- Brine the meat. In a bowl or pot large enough to hold chops and 1 gallon of water, combine brine ingredients. Start with 2 cups of hot water to dissolve salt and sugar. After salt & sugar are completely dissolved, add more cold water and some ice to bring volume to 1 gallon. Make sure the brine solution is cold and add chops -- they should be completely submerged. Cover and refrigerate for 6-8 hours.
- Smoke the chops. Smoking methods can vary. I use a barrel-smoker with an external firebox. Other methods will work, but be sure your temperature stays in the range of 175-200 F and never expose the chops to direct heat . When fire/smoke is ready, remove pork from brine and pat dry with paper towel. Place in smoker. Use hickory, mesquite or apple wood (or combinations), smoke for 1 hour. At this point, the chops can be cooked or reserved in refrigerator for several hours.
- Cook the chops. Just before cooking, apply about 1 tablespoon of the rub to both sides. Grill on direct heat. This will take about 30 minutes. Be prepared to move the chops to indirect heat for a while of they are getting too brown prior to being done. Cook to an internal temperature of 140°F Remove from grill and rest 5 minutes before serving. Meat will be pink and very juicy -- don't worry about the pink! As long as you achieve a temperature of 140 in the thickest part of the chop, it's safe to eat (the trichinosis bug dies at 137 F). If you prefer a more well-done chop, cook to 150 before removing from heat.
- But, in my opinion, at that temperature, you've just wasted a day's work.
PERFECT SMOKED PORK
Make and share this Perfect Smoked Pork recipe from Food.com.
Provided by Steve_G
Categories Ham
Time 5h15m
Yield 1 Roast, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
- Brush or rub green liquid over roast, sprinkle with sugar and wrap tightly with several layers of heavy duty foil.
- Place in refrigerator for a minimum of 4 hours, but preferably overnight.
- Soak 2 large chunks of hickory in water.
- Light about 40-50 coals or an equal amount of hickory.
- Do not use lighter fluid, a fire starter chimney is the best method.
- Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, open the top of the foil wrapped roast and add about 1 cup of water.
- Place roast on cool side of grill and put the cover on the grill with the holes over the meat.
- Turn the meat 180 degrees every 60 minutes.
- Add some more coals/wood in about 2 hours.
- Smoke for a total of 4- 6 hours, internal temperature of the meat will be 170°F or so.
- If the meat starts to get too brown, tent it with another sheet of foil.
- The temp inside the grill should be around 275°F.
- After removing from the grill be sure to cover with foil and allow to sit 15-20 minutes before carving.
- Serve with your favorite bbq sauce, we like recipe#26794, Lee Lee's Famous Barbeque Sauce for Ribs w/ Preserves.
- Brush some on the meat for the last 5-10 minutes of the cooking process if desired.
Nutrition Facts : Calories 672.6, Fat 49.1, SaturatedFat 14.4, Cholesterol 178.6, Sodium 178.4, Carbohydrate 4.3, Fiber 0.2, Sugar 3.4, Protein 50.4
SMOKED PORK BUTT
We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce, and slather some on a bun. Authentic pit barbecue right in your own house!
Provided by Smokin' Ron
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time P1DT12h20m
Yield 16
Number Of Ingredients 3
Steps:
- If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
- Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
- In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
- Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 321.2 calories, Carbohydrate 3.3 g, Cholesterol 98.6 mg, Fat 21.6 g, Protein 26.5 g, SaturatedFat 8 g, Sodium 77.7 mg, Sugar 3.3 g
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PERFECT SMOKED PORK RIBS RECIPE - FOOD & WINE
From foodandwine.com
Servings 6Total Time 5 hrsCategory Meat + Poultry
- Pat both sides of rib racks dry with paper towels. Using a sharp knife, remove thin membrane from back of each rack by slicing into it and pulling it off with a paper towel. (This will make the ribs more tender and will help the meat to absorb the rub; you can also ask your butcher to remove the membrane for you.) Stir together salt, paprika, garlic, coriander, black pepper, and gochugaru in a bowl. Sprinkle mixture on both sides of each rib rack. Using your hands, rub ribs with spice mixture until evenly coated. Place ribs on a rimmed baking sheet, and let stand at room temperature 30 minutes. (Alternatively, double-wrap rib racks in plastic wrap, and refrigerate up to 2 days. Let meat come to room temperature before grilling.)
- Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and push to one side of the grill. Adjust vents as needed to maintain an internal temperature of 400°F to 450°F. (If using a gas grill, preheat to high [450°F to 500°F] on one side.) Remove cooking grate, and place a drip pan with 1 inch of warm water on side without coals. Add hardwood chunks (such as hickory, oak, or pecan) or wood chips to coals.
- Carefully wipe preheated grates with a lightly oiled paper towel. Using a grill brush, scrape grill grates clean, then carefully wipe with a lightly oiled towel again. Replace cooking grate.
- When the fire begins to produce a steady stream of smoke, place ribs over unlit side of grill. Cover, vent grill for smoking, and smoke 30 minutes, using vents to maintain an internal temperature of 275°F to 300°F.
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