Today, we’re diving headfirst into the smokin’ world of Big Green Egg smoked pork chops and turning those pork chops into flavor bombs that’ll make your taste buds do the cha-cha. I’ve had my fair share of grilling adventures, but let me tell ya, nothing beats the joy of watching those chops soak up the heavenly essence of fruit wood smoke. So, let’s fire up that Big Green Egg and start this pork party!
How to Make Smoked Pork Chops on Big Green Egg
- Prep the Chops: Pat those pork loins dry, my friends. Moisture is the enemy of the perfect sear. Give them a nice massage with your favorite rub recipe; I’ve got a secret concoction that involves paprika, brown sugar, and a dash of rebellion.
- Fire Up the Beast: Now, let’s talk Big Green Egg. It’s not just a grill; it’s a lifestyle. Get that charcoal blazing, and toss in some wood chips. Fruit wood is my go-to – apple, cherry, whatever floats your BBQ boat. Chuck in a smoking box for that extra oomph.
- Smoke ‘Em Low and Slow: Place those seasoned chops on the grates, close the lid, and let the magic happen. We’re talking low and slow, folks. The wood smoke should be dancing around those pork steaks like it’s the last party on Earth.
- Flip and Sear: Once they’ve soaked up enough smoky love, flip those bad boys and give ’em a final sear. You want those grill marks to tell a story of perfection.
- Let ‘Em Rest: Patience, my friends. Let the pork chops rest for a bit. It’s like they’re soaking in a hot tub of flavor, getting all relaxed and ready to melt in your mouth.
The Best Pork Spice Rub
Now, let’s talk about the real MVP – the spice rub. Forget store-bought, we’re going homemade, baby! My special rub recipe is like a secret handshake for your taste buds. It’s got a kick, a sweetness, and a whole lotta love.
- Brown sugar
- Garlic powder
- Onion powder
Mix these bad boys up, and you’ve got a rub that’ll make your pork chops do a happy dance. It’s like a symphony in your mouth, with each flavor playing its part to perfection.
What to Serve
Now that we’ve conquered the art of smoking those chops, let’s talk sides – because no pork chop should stand alone, right? I’m talking about a feast, a spread that’ll make your guests forget about their diets.
- Grilled Veggies Galore: Throw some veggies on the grill – bell peppers, zucchini, mushrooms. They soak up the wood smoke just like the chops and add a burst of color to your plate.
- Mashed Potatoes with a Twist: Elevate those spuds with a hint of garlic and cheddar. Creamy goodness meets smoky perfection.
- Refreshing Slaw: A crisp slaw with a tangy dressing is the perfect palate cleanser between glorious bites of porky goodness.
- Experiment with Wood Choices: Don’t limit yourself to one wood type. Mix it up! Hickory, apple, cherry – each wood brings a unique flavor to the table.
- Get a Good Thermometer: Your hand is not a reliable thermometer. Invest in a good one to avoid playing the guessing game with your pork’s doneness.
Let me tell you, there’s something magical about the union of pork loin chops and the Big Green Egg. It’s not just about the wood smoke or the perfect rub; it’s about creating moments that linger in your memory, like the aroma of a backyard BBQ that refuses to fade.
So, my fellow grillmasters, go forth and conquer the art of smoking pork chops. Let the wood smoke be your guide, the spice rub your secret weapon, and the Big Green Egg your trusted steed. And when you take that first bite, remember – you’re not just cooking; you’re crafting an experience.
Thank you for joining me on this flavor-packed journey. Until next time, keep those grills hot, and may your pork chops always be smoky perfection! Happy grilling, y’all!
Big Green Egg Smoked Pork Chops
Discover the art of smoking Big Green Egg pork chops to perfection. Elevate your grilling game with our expert tips and recipes.
- 4 thick-cut pork loin chops
- 1 cup of fruit wood chips apple, cherry, or your favorite
For the Flavor Fiesta Rub:
- 2 tablespoons paprika
- 1/4 cup brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
Prep and Marination
- Pat the pork chops dry with paper towels.
- In a bowl, mix all the ingredients for the Flavor Fiesta Rub.
- Generously rub each pork chop with the spice mixture, ensuring an even coating. Let them marinate for at least 15 minutes.
- While the chops soak up the flavors, fire up your Big Green Egg. Charcoal, fruit wood chips in the smoking box – this is where the magic begins. Let the grill preheat to around 225°F (107°C).
- Once the grill is ready, place the marinated pork chops on the grates. Close the lid and let them bask in the wood smoke for about 1 hour.
- After an hour, check the temperature using a meat thermometer. You're looking for an internal temperature of 145°F (63°C). Flip the chops for an even smoke flavor.
- Crank up the heat. Open the vents, and let the fire roar. Give each side of the chops a final sear for that perfect crust, about 2-3 minutes per side.
- Remove the chops from the grill and let them rest for 5-10 minutes. This is crucial – it lets the juices redistribute, ensuring a moist and flavorful bite.