Hickory Smoked Pork Chops

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Decided to smoke something to test my new motor in the smoke generator.  Had some pork chops in the freezer.  Sprinkled a little Pappy’s and garlic powder.  Next time I think I’ll cure them.

Here they are after 2 hours at 250ºF with 3 Apple bisquettes (1 hour of smoke) … finished them off on the gas grill

Plated the chops with some mashed taters, gravy, and green beans … lets eat !!

My Auber PID started acting up half way into the smoke.  The temp reading on the front started going up and down like a roller coaster.  Since it’s new I initially thought it was broken but minutes later the PID once again was functioning flawlessly.  Turns out it was drippings from the chops and the wild temperature oscillations were occurring until the drippings hardened on the temp probe.  Guess I need to be more careful when I position the temp probe.  I position the temp probe under my lowest meat loaded with meat.

Hickory Smoked 3-2-1 Pork Loin Backribs

posted in: Pork | 3

Just finished my 1st Pork Loin Backribs smoke and used the 3-2-1 method.  Used my Bradley smoker at a temperature of 225ºF.  3 hours with Hickory smoke – 2 hours wrapped in foil lathered with apple juice – 1 hour with BBQ sauce.  Hence 3-2-1.  A quick disclaimer … learned this on the Bradley Smoker Forum.

Got me some ribs from Costco and used Pappy’s Choice 50% less Salt Seasoning for the rub.  Applied a liberal amount of rub on the ribs and in the  fridge overnight.

Put ribs in a preheated 225ºF Bradley smoker using Hickory Bisquettes for 3 hours

Ribs after 3 hours of Hickory smoke @ 225ºF

Splashed with apple juice, wrapped in foil, and back into the smoker for 2 hours @ 225ºF

Removed ribs from foil

Applied some Sweet Baby Ray’s Sauce and back into the smoker for another 1 hour @ 225ºF

At the end of the 3-2-1 cycle the ribs were done …

Yum, Yum, Yum … Pork Loin Backribs a la 3-2-1 … Course I had to try a couple just to make sure they passed the taste test!

In retrospect I will use less rub next time to allow more of the hickory smoke and natural meat flavors to come through.  I took the “… I personally like a heavy even coating …” too literal when researching a recipe for smoked ribs.  I also can’t wait to use my PID that is coming in the mail.  Spent too much time adjusting the OBS slider to keep it on temperature.  All in all a successful smoke.  Looking forward to my next smoke.

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