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Nothing says "I Love You, Dear" like screaming lower back pain!

Sometimes Wrong but rarely in doubt!

11 July 2011

Smoked Pork Chops

Sunday I spent a pleasant late afternoon on the beach with Mrs. Bugbear, Thing 1 and Thing 2.  We got home at about quarter after four and I started to smoke some pork chops for supper.  The chops took about an hour and three quarters to smoke and they turned out to be very tasty.  The pork chops turned out so well I thought that I'd share the recipe.  Unfortunately like all the best recipes I didn't actually write anything down so I'll have to refine the amounts the next time. I think that I remember all the ingredients.  The rub would also do very well on smoked ribs.

Smoked Pork Chops


2 tbsp garlic powder
1 tbsp  mustard powder
2 tbsp white sugar
1 tsp salt
2 tsp ground allspice
8 tbsp paprika
1 tsp fresh ground black pepper

4 pork chops
Hickory or Mesquite Wood chips

Combine the rub ingredients and apply to the pork chops about two hours before you want to commence smoking.  After an hour start soaking enough wood chips  for about two hours of smoking.  The time required will vary according to the thickness of the pork chops.  After soaking the wood chips for about thirty minutes start your smoker, and put the chops in the smoker once the smoker is producing prodigious amounts of smoke.  Maintain the temperature in the smoker at about 280F.

In related news, I've decided that my Smokin' Sidekick Smoke is not suited to smoking anything other than small items and requires too much attention for items requiring a long smoke.  I had a fire in the thing the last time I tried to make a pulled pork.  So I think that I'm going to build an indirect smoker for smoking roasts and doing ribs.

1 comment:

  1. I have a friend in the US who has a large smoker (I think we may have smoked 4 or more chickens simultaneously). It looks like a long-arm safe and has a temperature gauge on the front door. It stands about 4 or 4.5 feet tall if I recall.

    It did an excellent job of smoking significant amounts of material (be it chicken, turkey, sausages, peppers, etc) in a reasonable time. It does take up space, but now that you are in the country you may wish to consider this sort of option. This makes smoke-and-store a feasible preservation mechanism which is I'm sure why JB purchased it.

    If you need more information, let me know. I can find out make and manufacturer.


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