Spicy Smoked Pork Chops on the Big Green Egg

What is real man-food in the summer heat? Spicy Smoked Pork Chops is the answer. I memory goes back to Playa del Coco, Costa Rica where I had enjoyed a smoked pork chop that used coffee wood as the smoking agent. I inquired around town and found out that a German ex-pat was responsible for the deliciousness. Was he a former Nazi? Or a coke dealer hiding from the authorities in the jungle? The answer to these questions came with a chance encounter at La Rana, a terrible bar in Coco. I met the German, who knew no English and little Spanish, and I suffered from the same language barrier. We talked about smoking for an hour with broken Spanglish and wild hand gestures. With each downed Imperial, I was closer to his secrets. The simple rub and the simple smoke … “keep it simple!”. This recipe is an homage to the fabled German smoker of Costa Rica. The thickness of the pork chops will determine cooking time. The chops I smoked were very thick, and took about an hour and 30 minutes to cook to an internal temperature of 155.

Spicy Smoked Pork Chops on the Big Green Egg

Ingredients

  • 4 center-cut, bone-in, thick cut pork chops
  • 1/3 cup kosher salt
  • 1/3 cup Creole spice
  • 1/3 cup black pepper
  • 1/3 cup chili powder

Instructions

  1. Set up the Big Green Egg or lesser grill with lump charcoal,, nd preheat the 250 degrees
  2. Combine the rub ingredients and rub them onto the pork chops
  3. Place chops in preheated BGE and close the lid
  4. Check the temperature of the chops every 30 minutes
  5. Let chops rest for 10 minutes before serving
  6. Easy peasy

Starting with great pork chops and rub
Starting with great pork chops and rub
Drool (implied)
Drool (implied)
Rub unrubbed on the pork chops
Rub unrubbed on the pork chops
Rub rubbed on the pork chops
Rub rubbed on the pork chops
Ready for their insertion into the BGE
Ready for their insertion into the BGE
After a little more than an hour in the smoke
After a little more than an hour in the smoke
C'mon man!
C’mon man!
Smoked and juicy still
Smoked and juicy still
Spicy Smoked Pork Chops with Fugli IPA dijon sauce and an IPA
Spicy Smoked Pork Chops with Fugli IPA dijon sauce and an IPA

Thoughts?