6 Center Cut; Bone-In Pork
-Chops; 3/4 To 1-Inch Thick
----------------------------SOUTHERN SUCCOR RUB----------------------------
1 tb Black Peppercorns; Ground
1 tb Paprika
1 tb Brown Sugar
1 1/2 ts Salt
1/2 ts Dry Mustard
1/2 ts Cayenne
-----------------------------CHOP MOP (OPTIONAL-----------------------------
1/2 c Vinegar; Cider Or White
1 c Bbq Sauce
1 Smoked habanero (my
-addition)
Recipe By: Cheryl and Bill Jamison (Smoke and Spice)
Combine the rub ingredients in a small bowl. Massage the chops with the rub
and place in a plastic bag in the frige for 2 to 4 (or more) hours. Get
your smoker ready - 200 to 220 degrees. Remove the chops 30 minutes before
you're ready to smoke them and let them come to room temperature. Warm the
Chop Mop. Sear the chops in a heavy skillet and transfer to smoker. Cook
for 55 to 65 minutes, basting with the Chop Mop and turning as appropriate
for your smoker. (Bring to an internal temperature of 160 degrees.) Posted
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
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