Discover the art of smoking Big Green Egg pork chops to perfection. Elevate your grilling game with our expert tips and recipes.
Course
Main Course
Prep Time20minutes
Cook Time2hours
Servings4
Ingredients
4thick-cut pork loin chops
1cupof fruit wood chipsapple, cherry, or your favorite
For the Flavor Fiesta Rub:
2tablespoonspaprika
1/4cupbrown sugar
1tablespoongarlic powder
1tablespoononion powder
1teaspooncumin
Salt and pepper to taste
Instructions
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).
Smoking Symphony
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.
Searing Elegance
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.