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Heartland Pork Chops
(4) 1 1/2" bone in ribeye chops(Iowa)
1 gallon Oakridge brine (Missouri)
1 cup Minnesota Honey
1 cup of EAT BBQ rub (Kansas)
2 cups of Wisconsin Apple cider
Prepare charcoal fire, add two chunks of Iowa white oak, and Missouri peach wood.
Smoke indirectly at 275 for 30 minutes standing vertically.
Next, move chops to direct heat and spritz with cider every 5 minutes.
Finally, when the internal temp reaches 140, start to baste with honey with chops standing tall vertically. At 145, remove and rest for 10 minutes.
(4) 1 1/2" bone in ribeye chops(Iowa)
1 gallon Oakridge brine (Missouri)
1 cup Minnesota Honey
1 cup of EAT BBQ rub (Kansas)
2 cups of Wisconsin Apple cider
Prepare charcoal fire, add two chunks of Iowa white oak, and Missouri peach wood.
Smoke indirectly at 275 for 30 minutes standing vertically.
Next, move chops to direct heat and spritz with cider every 5 minutes.
Finally, when the internal temp reaches 140, start to baste with honey with chops standing tall vertically. At 145, remove and rest for 10 minutes.
