Baby Backs & Rib Chops...

[Ken P.]

Ok - more people for tomorrow than I planned. And less ribs available for purchase.

So I scored some rib pork chops to fill in the gap. My normal cook time (BRITU style) is about 4 1/2 hrs and I'd like to do the chops the same way (rub, etc.). Would TVWBB pro's change anything about the cook...? Would chops on go w/ ribs (same time) and would one level vs. another be wiser...?

I've never done chops 'low 'n slow' - but they are like big ribs - right...?

Thanks for advice - and happy cooking to ya's (crayfish boil yesterday)...!

 

[K Kruger]

No, they're not. They're pretty lean. You can low/slow to get some smoke on them but you don't want t take their internals up very high--maybe to ~120 then do a finishing sear to ~145, or you can just smoke them. Brining them can be very helpful, allowing them to retain moisture better and, if desired, allowing you to finish at somewhat higher temps.

 

[Mike B]

I would personally just cook the chops on the grill if you have one.

 

[Ken P.]

Thanks...

"Smoke & Spice" seems to indicate a quick sear and then an hour or sear in the smoker - no more.

Thanks, as always.

 

[Jerry N.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken P.:
Thanks...

"Smoke & Spice" seems to indicate a quick sear and then an hour or sear in the smoker - no more.

Thanks, as always. </div></BLOCKQUOTE>

Go by temp of the meat - not time. If you don't already have one, you should consider getting a Thermapen (instant read thermometer). They're not cheap, but you will be glad you have one. It can make the difference between leaving something like a chop on the grill for an hour and eating shoe leather versus knowing that you hit the target temp of the meat in about a half hour and they're ready to come off - perfectly done and still moist.