Pork chops bbq: Big and tender

Pork chops bbq style can be the best of all bbq worlds. They are very tender. They have way more meat than ribs and in most cases are cheaper than ribs. And, they don't take a day and a half to cook like a pork butt...(Unfortunately, due to popularity and restaurant purchasing, the humble rib is now quite expensive. Hard to believe that something with so little meat and long cooking time has become a luxury. That is why, especially given the current world economy, I recommend items other than ribs. When you are cooking on a budget these considerations- things like yield or how much meat you get- become more important. Having said that, sometimes there is no substitute for ribs!)

So, smoked pork chops. In my mind there is only one way to make these on the bbq. They have to be a big chop! Not only is there never enough pig, but a larger chop will yield a juicier piece of meat, with better bite and "mouth feel."

They're just better than those skinny little things that dry out.

In this recipe pork chops are brined first, then rubbed simply and smoked or cooked on the grill according to your specifications. A grill can do nicely here- even a gas one.

In fact some of the best chops period, are made at Coopers BBQ in Llano, Texas. (yes, I know they have more than one location, but to me the Llano place is the only one)

There, Coopers employs a "cowboy cooking" method whereby they burn down mesquite in large ovens suited for that purpose. (see below)

photo by: jp louis

The flavor of the wood comes through in grand style. In the picture below, you will see the line where you order at Coopers.

On the middle right, you can make out their chops and what you are aiming for!

photo by: jp louis

Recipe BBQ Pork Chops

Brine like this one....

Spice rub like the first rub on this page... Method:

First, for great pork chops bbq style, you should brine your pork chops. This is not mandatory, but will greatly enhance the juiciness and flavor of the finished product. Brine for 8-24 hours.

Prepare your smoker, or a low charcoal or wood-fired grill. Last resort: use a gas grill, but the flavor can't compare.

Rub the chops with the spice rub, or use your own. Although the rub on this page says it is for brisket, these chops are simply delicious with just salt, pepper and wood smoke.

Cook to an internal temp of about 155-160 degrees. In a 220 degree smoker, this will take 2-3 hours or so.

In this day and age, your pork chops bbq style can be a bit pink inside- it will be juicier and will not kill you. But, with the brine, these babies can be cooked very well done and still be juicy.

Sauce optional!

Return from the pork chops bbq page to the bbq recipes for foodies home page