INGREDIENTS
BRINE
- 3 cups water
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 tbsp molasses
- 2 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp dried thyme
- 1 tsp peppercorns
- 2 cups ice cubes
RUB
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp chili powder
- 1 tsp dry mustard
- 1 tsp oregano
- 1 tbsp brown sugar
- 1 tsp ground black pepper
- 1 tbsp kosher salt
NOTE:
- Layer the flavour on these juicy chops by brining, rubbing and smoking them.
DIRECTIONS
- In a medium-sized saucepan combine water, salt, sugar, molasses, smashed garlic, bay leaves, thyme, and peppercorns. Bring to a boil and heat, stirring, until salt and sugar have dissolved. Remove from burner, and add ice cubes to cool quickly.
- Place pork chops in a heavy-duty Ziploc resealable bag, pour cooled brine over meat, and refrigerate at least one hour, and up to 12 hours. Meanwhile combine all ingredients for the rub. Soak wood chips in water for at least 1 hour before starting the barbecue. If using a Smoker Box, follow the manufacturer’s directions, and place below the cooking grids. Otherwise, wrap chips loosely in foil and pierce several times with a fork before placing below the grids.
- Preheat barbecue on HIGH until nice and hot, and wood chips are smoking, about 15 minutes. Meanwhile, remove chops from the brine and pat dry with paper towels. Rub both sides evenly with the rub.
- Reduce temperature on one side of grill to MEDIUM and the other side to LOW. Brush or spray the cooking grids with vegetable oil to prevent sticking.
- Place the chops on the side of the grill with the MEDIUM flame and sear 2 minutes. Turn the chops to sear the other side for 2 more minutes.
- Turn chops on opposite diagonal, place on LOW flame side of barbecue for 3 minutes.
- Turn chops once more for 3 minutes. If desired, brush chops with your favourite barbecue sauce at this point.
NOTE:
- Be sure to buy pork that has not been pre-seasoned at the meat counter as a rub.
