Difficulty Level: Easy
Time: Prep- 5min Cook- (Smoke Pellet Grill) 2hr 15min, (BBQ) 20min
Serving Size: Feeds 2+ people
Ingredients:
2 inch Porterhouse cut pork chop
Pueblo Spice Rub
(Pellet Grill- Any fruit wood, apple preferred)
Step 1- Pat dry pork chop. Generously rub on Pueblo (a little more then you think)
Step 2- Smoke for 2 hrs at 165 degrees. Remove chops from heat and raise temperature to 475 degrees. When temperature is reached place chops back on the grill for 3-5 min per side or desired color. Remove rest and enjoy.
Open Grill- Grill until desired internal temp: Pull chop off grill 5-10 degrees less then desired eating temp and let rest for 5-10min.
Medium Rare- 145
Medium- 150
Medium Well- 155
Well- 160
