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.
Mojo Pork Chops