Pig Rib Chops on the WSM

[Jim Lampe]

as Sunday afternoon's sun sets on southeastern Wisconsin... (a lot of S's there)

two 2-rib pork chops were brined then seasoned and tossed atop the food grate of the 22" WSM

That same wonderful lump charcoal Bob Correll gave me back in October fueled the heat inside the WSM

NO WATER PAN or deflector was used, just the pork high above the lump coal...
it was cold outside yesterday, around the 7ºF mark + I was tired of my brewfreezing...
so I found a warm spot for it

and the dome top was the right spot

not too much later, I probed the chops and was surprised with a 147ºF internal temp so quick into the cook

so I removed them, foil tented them ....

and served them up about 15 minutes later like this

Boy Oh Boy were they good! They couldn't of been on more than 20 minutes (about two beers)
The 6 hour brine was simple: 4 cups of water and 2 tablespoons each of white sugar & kosher salt
The rub was something from a Weber Cookbook called Pork Rub...
I forget exactly what was in it, only had enough for these two guys, but it was tasty and worked well.
Fresh green beans with oven roasted Yukons potatoes were pigside perfect!
Thank you for your time!

GO PACK GO!

 

[Geir Widar]

As always, a cook too good to be true. I've never gotten to to one of your long pork chop cooks, but this makes it even more important to try.

 

[Bill Schultz]

Beautiful Jim, they look fantastic. I had the same thing happen to me when I did chickens on the top grate and took out the water pan. That direct heat cooked a lot faster.

 

[Mike Coffman]

Excellent looking chops and sides Jim!

 

[Frank H]

and served them up about 15 minutes later like this

Boy Oh Boy were they good!

well , if they tasted half as good as they looked , that was a great meal. ........just beautiful.

 

[Phil Perrin]

Jim,it looks good as always!
Question,have you,and the other real cold weather brothers,thought of using a koozie to keep your beer from freezing? Just a thought.

 

[Jim Lampe]

thanks guys
Phil, I have used a "koozie" ... doesn't work in very cold temps
should open ROOM TEMP beer, NOT cold beer.

 

[Pat Romero]

Lookin' good, Jim ... Nicely done!

 

[Paul Kastner]

I love those chops. They have the rib bone with extra meat.

 

[Chuck Simon]

Looks great Jim!

 

[Tony R]

That's a cool way to go the chops!
Thanks for giving us great ideas.

 

[John Solak]

Perfect, I don't think that cook could look any better!!!

 

[Noe]

Very nice Jim!

 

[Bob Correll]

chops on a bullet, who would think of something like that?
Oh, I know;

Beautiful, no BS (Brussel Sprout) pork chop cook buddy!

 

[Gregory R]

Jim, would you mind sending one of these to NH? That is mouth watering goodness on that plate!!!

 

[James Lake]

Perfect....perfectly cooked chops Jim....nicely done sir!

 

[Matt Gard]

Beautiful cook Jim.

 

[Kevin L (NKY)]

Jim these look so juicy they are amazing I have got to do this and soon heck it is starting to warm back up around here getting in the the 30's today....

Kevin

 

[Jak Stepan]

jim that cool sunset shot really set the tone for your post and probably your nite. dang them hogbones look outrageous.

don't lift the lid...

 

[Bob H.]

Jim, you may have coined a new descriptive phrase here. Surprised that no one
has commented on your "pigside perfect". That is exactly how your plate looks!