Huge Smoked Pork Chops

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken breasts are leaner and often less expensive.

Season the two inch thick bone-in pork chops with a light coat of malcolm reed's spicy sausage seasoning, ensuring to cover all edges.

Apply a heavier coat of mississippi grind seasoning for sweetness and color, making sure to include the fat.

Let the seasoned pork chops sit for about 30 to 45 minutes to absorb the flavors while preparing the grill.

Prepare the outlaw hybrid grill by filling about half a basket with royal oak all natural briquettes and lighting it with a couple of tumbleweeds.

After about 20 minutes, add one split of cherry wood and one small split of apple wood to the coals for smoking flavor.

Set the grill temperature to about 275°F (135°C) and place the pork chops on the grill with the fat side toward the fire.

Cook the pork chops without opening the grill until they reach an internal temperature of about 135°F (57°C).

While the pork chops are cooking, mix equal parts of catmaratti's original sauce and killer hogs vinegar for the glaze.

After about 45 minutes, flip the pork chops to ensure even cooking and apply more mississippi grind seasoning to the lighter side.

Once the pork chops reach 135°F, remove them from the grill and place them on a cooling rack over a pan.

Glaze the pork chops with the prepared sauce and return them to the grill to set the glaze for about 5 to 10 minutes.

After glazing one side for about 5 minutes, flip the pork chops and glaze the other side, then return them to the grill.

Once the internal temperature of the pork chops reaches 145°F (63°C), remove them from the grill and let them rest for about 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: