“DUSTY’S” Smokehouse Pork Chops

Wise Dusty Bowie , MD
  • Six 2-2-1/4” Thick Loin or Center Cut Bone-in Pork Chops
  • Preferred Wood Chips (such as apple)
  • Preferred Pork Dry Rub
  1. Dissolve 1/3 cup of pork rub in 1 gallon of water and brine chops for 2 hours.
  2. Remove chops and pat dry with paper towels.
  3. Rub chops all over with preferred pork rub, cover with plastic wrap, and bring to room temperature.
  4. In the meantime, fire up your Orion Cooker with your preferred wood chips, and wait until the chips are really smoking before adding the chops to the cooker.
  5. Place the chops bone side down on the racks and smoke to 135 to 140 degrees (check after 35 minutes).
  6. Remove, cover, let the chops rest for 20-25 minutes and ENJOY. 

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  • Christian Fitzgerald