Smoked Double Thick Pork Chops

By lorik

Ingredients

• 1/4 cup packed dark brown sugar
• 1 tablespoon ground fennel seed
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 bone-in blade-cut pork chops (20- to 24- ounces each), about 2 inches thick
• 2 cups wood chips, preferably hickory

Details

Servings 6

Preparation

Step 1

1. Combine sugar, fennel, cumin, coriander, paprika, salt, and pepper and rub mixture all over pork chops. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.


2. Soak wood chips in bowl of water to cover for 15 minutes. Spread the soaked, drained wood chips in the center of a 15 by 12-inch piece of heavy-duty aluminum foil. Fold the edges of the foil toward the chips, leaving a 5-inch window for smoke to escape. Open bottom vent on grill. Light large chimney starter filled with charcoal briquettes (about 100) and burn until charcoal is covered with fine gray ash. Pour hot coals into pile on one side of grill and lay foil packet over coals. Set cooking grate in place, cover, open lid vent halfway, and let grill heat for 5 minutes. Scrape cooking grate clean.


3. Arrange chops, bone side toward fire, on cooler side of grill. Cover, positioning lid vents directly over meat, and cook until chops register 145 degrees, 50 to 60 minutes (if your chops are less than 2 inches thick, start checking them for temperature after 30 minutes). Slide chops directly over fire and cook, uncovered, until well browned, about 2 minutes per side. Transfer to platter and let rest 20 minutes. Serve.