Smoked Tamarind-Pineapple Double Bone-In Pork Chop from Erica Blaire Roby
Wait until you get a load of the flavors crafted by our good friend Erica Blaire Roby. The “BBQ Brawl” Season 2 Master of ‘Cue pairs this pork with a bright and tangy tamarind-pineapple marinade, perfectly exotic for summer but also deliciously suitable for whenever. Searing then smoking the pork further heightens its flavors — a technique that may also result in guests giving props for your grilling chops. No, pigs can’t fly, but this smoked pork chop recipe will send your taste buds soaring straight to hog heaven!
|SERVES 2-4 people||PREP 8 hr||COOK 1 hr 30 min||READY IN 9 hr 30 min|
- For the Rub:
- 3 Tbsp water
- 2 Tbsp tamarind concentrate
- 2 Tbsp fresh pineapple juice
- 2 tsp brown sugar
- 1 tsp kosher salt
- 1 tsp ginger powder
- 1 Tbsp lemon or lime juice, or ginger ale
- 1 double bone-in pork chop
- 3 Tbsp BBQ dry rub of your choosing
- 2 Tbsp coconut oil
- Items You’ll Need:
- Apple or Post Oak Wood Chunks
- Cast Iron Skillet
- Meat Thermometer
- In a large bowl, combine the water, tamarind concentrate, pineapple juice, brown sugar, salt, ginger powder, and citrus juice or ginger ale. Stir until smooth.
- Pour the mixture over the double-cut pork chop, coating all sides, and gently rub it into the pork chop. Transfer to a sealable bag and let sit overnight in the refrigerator. (Pro tip: if you’re running short on time, you can reduce the marinade time to 3 hours by adding 2 tablespoons of apple cider vinegar.)
- After marinating, remove the pork chop from the sealable bag and allow it to sit at room temperature for 10–15 minutes. Generously season the pork chop on all sides with your favorite BBQ dry rub.
- Preheat your grill or smoker to 275°F and place apple or post-oak wood into the fire box or smoke tube. If you’re making this dish on a gas grill, read about how to smoke on a gas grill before getting started.
- Heat your coconut oil to medium-high in a cast iron skillet, then lightly sear the pork chop for 2–3 minutes (or until browned) per side.
- Remove the seared pork chop from cast iron and transfer it to the indirect side of your grill or smoker. Occasionally check its internal temperature with a meat thermometer, and remove when it reaches 140°F.
- Cover the pork chop and allow it to rest for 5 minutes.
- Serve and enjoy!
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