Pork chops seared hot then cooked slowly over hickory wood makes your mouth water just thinking about it, right?
- 4 thick cut pork rib chops
- 1 cup salt
- 3/4 cup honey
- 2 cups hot apple cider vinegar
- 2 pounds ice
- 1 tablespoon cayenne pepper
- 2 tablespoons paprika
- 2 tablespoons ancho chili powder
- 1 tablespoon black peppercorns, cracked
- Olive oil
- Soaked hickory chunks
- Combine salt, honey, and vinegar in a gallon-size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled enough so that it doesn't cook the meat.
- Insert pork chops and refrigerate 1-2 hours.
- Drain pork and pat dry with paper towels. Discard remaining brine.
- Combine remaining seasonings and rub on both sides of each pork chop.
- Get your smoker ready. Place chunks in the firebox and keep the smoker at around 250 degrees F.
- Brush with olive oil and grill on high just until marked. Flip and repeat 1 more time.
- Move to smoker and insert a probe thermometer into one of them. Cover and cook until internal temperature reaches 140F degrees for medium rare, 155F for medium, and 165F for toast. Carry-over will take it the last 5 degrees. Keep checking the temperature and microwave if needed to get above 145F.
- Move to a plate and let rest 5 minutes. Serve warm.