| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 6 |
|
Center Cut; Bone-In Pork Chops; 3/4 To 1-Inch Thick |
| 1 |
tb |
Black Peppercorns; Ground |
| 1 |
tb |
Paprika |
| 1 |
tb |
Brown Sugar |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dry Mustard |
| 1/2 |
ts |
Cayenne |
| 1/2 |
c |
Vinegar; Cider Or White |
| 1 |
c |
Bbq Sauce |
| 1 |
|
Smoked habanero (my addition) |
INSTRUCTIONS
SOUTHERN SUCCOR RUB
CHOP MOP (OPTIONAL
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@jagunet.com (James Rook)
CHILE-HEADS DIGEST V3 #090
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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