2 1/2 inch thick pork chops

[Joetee]

Ok fellas, what should I do with these 2 1/2 inch thick pork chops. I've never seen them that thick before. I'm cooking them tomorrow but not sure what's really good. Can you suggest something?

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[1buckie]

Used to live 2 doors down from a family business of Swiss / German butchers & sausage makers.....

They would cut whatever thickness you would like....had a lot of 2" thick NY strips &, yes, monster thick pork chops!!!!

Sear & slide is maybe the best way....if you try to straight high heat grill, they will be burnt on the outside & raw in the middle.....

Hot zone (grill marks & all that jazz) 1st, then pull them over & "bake" 'till you get to a good center temp of 145~155f or between there.....

[kettlebb]

I've done reverse sear just like steak with great results. However, the last 2 inch chops I did were great by mistake. I was spatchcocking chicken and cooking chops on a separate cooker. In laws were on their way for dinner (chicken) and the chops were for a quick weeknight dinner. I forgot about the chops and left them indirect the entire time. My guess is I was cooking between 275-300. Probe went in nice and smooth and I pulled them at 150. While they were resting and cooling for the fridge I took a bite and they were so juicy and tender.  You can't go wrong with either method but like 1buckie said don't try high heat all the way.  I'll probably do them lower and indirect from now on.


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[MacEggs]

Is there a bone attached?  Just curious ...

My preferred method for bone-in (rib) chops is to season with S&P.

The ones I like are about 1 inch thick.
I prefer to go indirect for close to an hour, then finish direct for 3-5 minutes per side.  Remove, rest, then eat.  Turns out amazing!

Yours may need to go longer since they are much thicker .... Almost like a roast.  Would like to see pics of these!

Good luck with your cook-up.

[Joetee]

Is there a bone attached?  Just curious ...

My preferred method for bone-in (rib) chops is to season with S&P.

The ones I like are about 1 inch thick.
I prefer to go indirect for close to an hour, then finish direct for 3-5 minutes per side.  Remove, rest, then eat.  Turns out amazing!

Yours may need to go longer since they are much thicker .... Almost like a roast.  Would like to see pics of these!

Good luck with your cook-up.

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Look how awesome these turned out. Smoked for 4 hrs. IT was 160 when I pulled them out of the kettle using Weber Briquettes.

[JEBIV]

they look awesome grate job

[mhiszem]

Delicious! Love a juicy pork chop.


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[SMOKE FREAK]

Those look great...
I know I'm a little late now but I would always brine a chop that thick...Just some extra insurance against dryness...

[stev]

@SMOKE FREAK Ditto that

[1buckie]

Good show !!!

Also good suggestions about brining....didn't think of that before, but ya did just fine!!!

[Joetee]

Those look great...
I know I'm a little late now but I would always brine a chop that thick...Just some extra insurance against dryness...

Are you talking about a salt and water wet brine?

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[SMOKE FREAK]

Those look great...
I know I'm a little late now but I would always brine a chop that thick...Just some extra insurance against dryness...

Are you talking about a salt and water wet brine?

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Saline brines work great but I usually use the brines from Mad Hunky Meats...(hope it's OK to mention another site )
No chance of overbrining or over salting with the phosphate brines...

[JDD]

I think I will make pork chops tonight. Looks good.

[Joetee]

Watch them close. They can dry out quick. Slow n Sear works great.

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[ryno5000]

Those look great...
I know I'm a little late now but I would always brine a chop that thick...Just some extra insurance against dryness...

This is exactly right.

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