Pre-Smoked Pork Chops on the Grill

[Dawgluver]

Did a quick run through the archives but didn't quite find the info. I have some 1 1/2" thick presmoked bone in pork chops. How long on the grill? Or would they be better off in the oven? I figured a temp of 140°. Is a rub or marinade neccesary since they're already smoked?

Thanks!

 

[justplainbill]

If they're quite salty they might benefit from a sweet marinade / baste.

 

[Dawgluver]

Hmm. Have some leftover hot sauces from our last Korean meal, may use that.

As it's 100°+, I may have to rethink the grill.

 

[justplainbill]

Honey or maple syrup might give them a nice crust.

 

[Dawgluver]

You gave me an idea, Bill. Will mix some of the hot sauce with honey! Thanks! I may fire up the little hibachi.

 

[PrincessFiona60]

As hot as it's been...you could just leave them outside until they reach ambient temp...almost up to the correct temp

 

[Dawgluver]

As hot as it's been...you could just leave them outside until they reach ambient temp...almost up to the correct temp

I ended up cooking it in a CI pan on stovetop with the Korean/honey marinade. Had the charcoal ready to go, then thought, nah. Too hot.

DH's birthday! Heh. He gets what he gets!

 

[buckytom]

happy birthday, mr. luver!

how'd they come out, dawg. i've never heard if smoked chops that were uncooked. were they still raw looking, or pr-cooked but not done through? depending on the thickness, a normal pork chop doesn't take long to cook.

 

[Dawgluver]

Thanks, BT!

Chop was VERY salty. It really needed the sweetness from the honey. It was smoked to the point of being partly precooked. I think the panfry method worked, but I probably won't get them again. Still have another huge chop in the freezer, it may be destined for bean or pea soup.