08
15 2017
Sundays
supper was pretty easy, all I had to cook was the chops. My sides
were bought potato salad and some sliced fresh tomatoes.
I
had some chops a while back that were called rib end chops; they were
kinda small and a darker color than loin chops. I salt cured them and
added my favorite rib rub then on my smoker at about 250 deg. grill
level while I cooked something else. Later the next day when the wife
and I ate those chops we thought they were extra tender. I had them
on the grill about 2 hours or so and they were at 160 deg. IT.
For
chops usually I brown in a skillet and then finish in a 350 deg. oven
while I finish cooking or smoke for an hour or so on my Traeger and
reverse sear on my gas grill.
For
these boneless center cut chops I dry salt cured them for 2 hours,
wiped them off and added the rib rub for two hours. It’s best to
use a rub or seasoning that does not have much salt in it. You can
always rinse the chops too to get more salt off.
I
heated my smoker at 225 deg. and was getting 250 deg. grill level to
cook the chops. I figured on 2 hrs 15 min. but they were done, 160
deg. IT, in an hour 45 minutes. I didn’t have anything else to cook
so I pulled them and after a 5 min. rest served.
The
chops were good, tender and moist. The potato salad and tomatoes went
well with them.
The chops
Ready on the smoker
Resting
My supper
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