It should not come as a surprise that perfect pork chops are cooked low and slow. Learn the cold grate technique for searing, and make mouths water every time!
Low And Slow Pork Chops
Simple Ingredients for Perfect Pork Chops
- Pork Chops
- Olive oil
- Pork Rub (no sugar)
In this recipe we’ll be using the Slow’n’Sear 2.0 to cook the perfect pork chop, but you can still follow along if you use a different setup! All of the techniques discussed can be adjusted to the pit that you are using.
Seasoning Your Chops
First things first: drizzle some olive oil on the pork chops and apply the rub generously. Since the recipe calls for an intense sear at the end (spoiler alert!) it is important that the rub does not contain sugar, which will burn in the process.
Allow the olive oil and juices from the pork to sweat through the rub at room temperature (covered of course, safety comes first!) In the meantime, let’s set up our pit.
Smoking Your Chops
If you’re using the Slow’n’Sear, set up the charcoal basket with about 25 briquettes on one side. Depending on how thick your pork chops are, you might need to create a “snake tail” leading off of it, to allow for a longer cook.
Light up your charcoal, with the bottom damper on your kettle fully open. We’re cooking indirect, so the lid damper should be 1/3 open on the indirect side of the pit, right over where the food will be cooking. Target range for cooking is 225ºF – 275ºF
Keep a close eye on the internal temperature of the pork chops. Be sure to use a high quality and reliable meat smoking thermometer because without one, or worse, with a cheaply made unit, you will not be able to accurately measure your internal meat temperature.
Once your pork chops hit 90ºF internal, flip them over.
Once they hit 129ºF, pull them off the heat and change the setup for searing.
Searing Your Chops
To sear your perfect pork chop, we’ll be using the cold grate technique. Essentially, you want the grate to be as cold as possible when the pork chops first hit the pit and start searing.
To do this, move the chops to the indirect side every time you have to flip, then rotate the grates 180º until the side that used to be indirect is not over direct heat. Be careful how you do this, be sure to protect your hands, and watch for flare ups. Rotate the grate using tongs if possible.
Sear each side for 1 minute, then flip, then repeat, until both sides have cooked for 2 minutes total.
When done, there’s only one thing left to do…
Rest the pork chops, then slice and enjoy your perfect pork chop!