I used a Memphis Rub by Burnt Sacrifice and it worked just perfectly! Step Three: Bring your pork chops to room temperature and then rub them with your favorite BBQ rub. □ Note: If you have a gas grill, use a smoking box to create the smoke. Step Two: Right before you are ready to add the pork chops, add a few blocks of cherry wood to the coals. For a gas grill, turn off the center burners. □ Note: For a Big Green Egg or other Kamado grill, use a plate setter to create the indirect heat. We’ll be using indirect heat for this recipe as we want a low-and-slow smoke. Step One: Preheat the grill to 250 degrees. □️ Instructions These Require Almost No Preparation, but the Taste is Out of This World! We really want the taste of the pork to shine through. It was fantastic! Use your favorite if you don’t have this one on hand.Ĭherry Wood – Cherry is a mild fruit wood that leaves a great smoky taste, but doesn’t overpower the meat. While that looks pretty, I think that is the best flavor, so I seldom cut it off.īBQ Rub – I used Burnt Sacrifice’s Memphis Rub. That means that they will trim the meat and the fat off of the bone. Typically, you’ll see high end restaurants “french” this cut. You’ll see the long “handle” of the pork in the photo below. Even better, the butcher had just marked them down, so it was a no-brainer to grab them! The Tomahawk cut means that the butcher did not cut off the rib. Pork Chops – These aren’t just any old pork chops! I was thrilled to find a Tomahawk Cut. TALK TO ME IN CELCIUS, ALANNA What is 145 degrees in Celcius? It's 63 degrees.4 Smoked Tomahawk Pork Chops □ Ingredients Your Favorite BBQ Dry Rub and the Tomahawk Cut Pork Chops is All You Need! Be sure to avoid touching bone, fat or even gristle, these can distort the thermometer's reading. Be sure to understand your thermometer's requirements, mine needs to have at least two inches inserted into the thickest area of the meat. IS A MEAT THERMOMETER NECESSARY? To neither undercook or overcook pork, it's helpful to use a meat thermometer, this is our favorite digital meat thermometer, the one I've been using for many years. Ground pork should still be cooked to 160 degrees. It does not, repeat, does not apply to ground pork. IMPORTANT DETAIL The 145-degree temperature applies only to whole cuts of pork, that's pork tenderloin, pork chops, pork roasts, pork shoulders, pork butts and other whole cuts. In a small bit of irony, there has been a recent upswing in cases as the back-to-the-land-movement means that more families are raising a pig or two. from 2002 to 2007) and these are caused by undercooked pork and by undercooked wild game. Few infections occur in the so-called developed world (only 11 cases per year in the U.S. Typically, most infections produce no symptoms at all or mild cases of nausea, heartburn, indigestion and diarrhea. Heat is the only way to kill this particular parasite, freezing doesn't kill it, low cooking temperatures don't kill it. SO WHY WERE WE OVER-COOKING PORK SO LONG ANYWAY? Cooking pork to a safe temperature prevents the parasitic disease called "trichinosis". It's not "bloody" like rare-cooked beef but still, the pork's color can be described only as pink-pink-pink. In contrast, pork cooked to 145 degrees remains decidedly pink. Color-wise, the slogan worked because pork cooked to 160 degrees is a pale, languid white-gray color. REMEMBER WHEN PORK WAS THE "OTHER WHITE MEAT"? Wanting to join the healthy-chicken parade and avoid the bad-red-meat bandwagon, the National Pork Council once dubbed pork the "other white meat". Even very pink pork can be safe! Source: (a consortium of U.S. But judging the doneness of cooked pork by its color just doesn't work. The bottom line? Beef doneness can be determined by color. Second, there's "return to redness" or "color reversion" where well-cooked and vacuum-packed pork returns to a pink color even though it's been well-cooked. First, there's "persistent pink" color when high pH pork stays pink even after cooked to a high temperature, the pink color can even become more pronounced after the pork is sliced and thus exposed to air. Source: .ĬOLOR IS AN UNRELIABLE INDICATOR OF DONENESS Pork can be affected by two factors, a function of pH and cooking heat. Maybe it was just me, but I was glad when the USDA made it official: It's just as safe to cook pork to 145F degrees plus a three-minute rest period as to cook it to 160 degrees. THE NEW SAFE TEMPERATURE FOR COOKING PORK Back in 2011, the USDA lowered the "safe" cooking temperature for whole cuts (that's important) of pork from 160 degrees to 145 degrees plus a three-minute rest period (that is too).Įven before the USDA announcement, knowledgable chefs and cooks, including me, were already cooking pork to 145F (or even lower) for a long while, preserving pork's natural juicy tenderness.
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