3Pork pork chopsAbout 10 oz. each, at least 1-inch thick.
1tbspKosher salt
2 tspsPaprika
1tspDried thyme
Fresh ground black pepper
1/2cupBarbecue sauce
Instructions
Combine the seasoning mix and evenly distribute over the meat. Then, place the meat in the refrigerator, uncovered for 4 to 6 hours.
Preheat your smoker to 225° F. Place the seasoned meat on the the smoker and allow to smoke to an internal temperature of 145°. About 60 to 90 minutes, depending on the thickness of the chops.
(Optional) Slather a bit of the BBQ sauce on each porch chop and reverse sear at the end. To reverse sear, remove the meat from the smoker and tent it with foil. Increase your smoker temperature as high as it goes. To achieve, superior searing results on your smoker, use a set of GrillGrates (which will increase the surface temp up to 100° higher than your grill can reach.) Once you are at maximum temp, place the meat back on the grates and sear for about a minute, making criss-cross patterns for extra style points.
Tent the meat loosely with foil and allow to rest at least 5 minutes before serving. Serve with optional barbecue sauce.
Notes
Be sure to smoke these to a minimum temperature of 145° F.
Be sure your thermometer is calibrated!
Handle with a set of tongs to avoid piercing the meat.
Reverse sear at the end for best results.
Allow the meat to rest for at least 5 to 10 minutes before eating.