Mojo Pork Chops
Mojo is another word for magic and my buddy Jay couldn’t have captured it any better with his bbq rub. I’m using his BBQ Magic Rub on some “Mojo Pork Chops” using some Thick Cut Pork Chops for this recipe.
Whenever I buy chops for the grill, I look for “ribeye” chops. These are cut from the front portion of the pork loin and have that tender spinalis muscle wrapping around the eye of the loin.
Just like a ribeye steak, this cut of pork is super tender. The spinalis is marbled with fat and melts in your mouth when cooked properly.
The cooking technique for these Mojo Pork Chops is pretty simple. First season the chops with a good dose of Tennessee MOJO – BBQ Magic Rub then get them on a smoker.
I fired up my Gateway Drum running on B&B Hickory Lump coal. Target cooking temperature was 275⁰ and don’t forget a little cherry wood for smoke flavor.
Thick chops like these take a time to cook. I flipped the Mojo Pork Chops after 30 minutes and started checking the internal temp. Once it hit around 135-140⁰, it was time to give them a special Tennessee Whiskey glaze; and for that I combined my Vinegar Sauce with a healthy shot of Jack Daniels.
Since internal temp is so important when cooking pork chops, I always check my internals with a Thermapen. You can check out these Thermoworks Thermapen here >>
This magical concoction gets simmered down with onions, garlic and a little pineapple juice to make a fantastic glaze that can be used on any type of meat.
Brush the glaze over both sides of the Mojo Pork Chops and finish cooking them until the internal reaches about 145⁰. At this point all they need is a quick rest and then prepare to be spell bound!
Give these chops a try the next time you fire up the smoker.
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Ingredients
- 4 Bone-in Ribeye Pork Chops (thick cut)
- ¼ cup Tennessee MOJO BBQ Magic Rub
- 1 cup Killer Hogs Vinegar Sauce
- 1 cup Brown Sugar
- ½ cup Pineapple Juice
- ¼ cup Tennessee Whiskey
- 2 Tablespoons Minced Onion
- 3-4 Cloves Minced Garlic
- 1 Tablespoon Butter
Instructions
- Season Pork Chops with Tennessee MOJO BBQ Magic Rub on all sides and rest for 30 minutes.
- Prepare Drum Smoker for indirect cooking at 275⁰. Add 1 chunk of cherry wood for smoke flavor.
- Place chops directly on grill grate and smoke until internal temp reaches 135-140⁰ turning half way through cooking process.
- In a small pot melt butter and sauté onion and garlic for 2-3 minutes until soft. Add brown sugar and pineapple juice and bring to a slight boil. Add whiskey and cook at a low boil for 4-5 minutes to evaporate the alcohol. Add vinegar sauce and continue to cook until mixture reduces about 10 minutes stirring occasionally.
- Brush glaze over chops and continue to cook until final internal temperature of 145⁰.
- Rest chops for 5-10 minutes and serve with additional glaze for dipping.
Malcom Reed
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Mojo Pork Chops
Comments 4
I love your mojo pork riby smoke recipe i am looking for a used ceramic smoker for i must make the pork shop for my family . Your web site is so great i. Thank u for doing it . please keep up the great work my new friend😀.
They turned out great !!!!! Thank you for the recipe
I’m going to try your Mojo Chops but I need to ask a dumb question. How are you setting the drum up for indirect cooking.
Hey Malcolm, I’ve enjoyed all the recipes you’ve put out there but I’ve got a couple of suggestions for this one. I use the bone-in center cut thick chops which are both lean and cheap cuts of meat. The problem, however, is that you cook them too fast, at 275 they are marginally tough. If you roll it back to 225 degrees for 2 hours, man the pork is so much like butter.
And let’s thicken up that sauce!