INGREDIENTS:
- 4 bone-in thick cut (1 1/2") pork chops
- Kosher salt and pepper
- Sweet tangy barbecue sauce of choice
INSTRUCTIONS:
- Prep and soak your wood chips for 30 minutes.
- Get your charcoal started in your chimney starter. Arrange a disposable aluminum pan in the center area of the grate for the coals. When the coals have a nice layer of ash on them, arrange them on either side of the pan. Sprinkle the soaked woodchips over the coals. Arrange the top (cooking) grate and close the grill. Allow things to get good and smokey, give or take 5 minutes.
- Pat the chops dry and season with salt and pepper. Using 2 long metal kebob skewers, skewer the chops through the top hearty portions, about an inch apart. Slide each chop on and space out evenly on skewers. Using a sharp knife, cut two small slits through the fat on the back of each chop.
- Clean and oil the cooking grate. Place the chops, bone side down, standing upright on the grill (your kebob skewers should be parallel with the grate). Cover and cook until the chops temp at 120 degrees F, about 30 minutes.
- Carefully, remove the chops from the kebob skewers and brush with barbecue sauce. Arrance the chops, sauce side down, over the direct heat of the coals (around the edges) and grill 2 to 4 minutes. Brush with more sauce and flip to sear the other side another 2 to 4 minutes. Chops are done when they temp 140 degrees.
- Remove from the grill and let rest 5 minutes before dishing out with additional sauce if desired.
Source: Girl Carnivore
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