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.
Print
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.
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?.
Once again, a fantastic recipe. Malcolm is the man! But I used his BBQ rub instead of the magic rub.
His rub is amazing. Did everything else exactly the same. Did 12 chops for a party and everyone was impressed–zero leftovers!
Can’t wait to try out this recipe, but I was hoping you could help me with a small problem – the mojo bbq magic and killer hogs sauce aren’t available in my area. Not to mention the rub is also out of stock online. Is there a substitute for these 2 ingredients you could recommend? Or are they integral to the recipe? Any help would be greatly appreciated!
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.
Print
Mojo Pork Chops
Comments 7
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.
can these be done on a Traeger with similar results?
Sure you can cook them on just about any grill.
Once again, a fantastic recipe. Malcolm is the man! But I used his BBQ rub instead of the magic rub.
His rub is amazing. Did everything else exactly the same. Did 12 chops for a party and everyone was impressed–zero leftovers!
★★★★★
Can’t wait to try out this recipe, but I was hoping you could help me with a small problem – the mojo bbq magic and killer hogs sauce aren’t available in my area. Not to mention the rub is also out of stock online. Is there a substitute for these 2 ingredients you could recommend? Or are they integral to the recipe? Any help would be greatly appreciated!