Smoked Pork Chops With Fennel-mustard Rub Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 Inch-thick: center loin or center rib pork chops, about 3 pounds
2 tbsp: Spice Rub for Pork, see Spice Rub for Pork recipe
3/4 tsp: Salt,
Directions:
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
Article by Cheryl Alters Jamison and Bill Jamison, authors of Smoke &
Spice (Harvard Common Press, 1994), a guide to cooking with smoke.
1. Rub each pork chop with 1 teaspoon spice rub, then sprinkle with
salt. Let rubbed chops stand, loosely covered, in refrigerator for 2
to 3 hours. (Can be sealed in a plastic bag and refrigerated for 2 to
4 days.)
2. Following instructions for grill or smoker setup (see "How To
Smoke-Cook with a Kettle-Style Grill" or "How To Smoke-Cook with a
Water Smoker," page 19), soak wood chunks and set up grill or smoker.
3. Smoke pork chops until chops are firm but not hard, about 1 1/2
hours. Serve.
Source: Cooks Illustrated, July/August 1995.
Source from luhu.jp
Article by Cheryl Alters Jamison and Bill Jamison, authors of Smoke &
Spice (Harvard Common Press, 1994), a guide to cooking with smoke.
1. Rub each pork chop with 1 teaspoon spice rub, then sprinkle with
salt. Let rubbed chops stand, loosely covered, in refrigerator for 2
to 3 hours. (Can be sealed in a plastic bag and refrigerated for 2 to
4 days.)
2. Following instructions for grill or smoker setup (see "How To
Smoke-Cook with a Kettle-Style Grill" or "How To Smoke-Cook with a
Water Smoker," page 19), soak wood chunks and set up grill or smoker.
3. Smoke pork chops until chops are firm but not hard, about 1 1/2
hours. Serve.
Source: Cooks Illustrated, July/August 1995.
Source from luhu.jp