Mojo Pork Chops | Thick Cut Ribeye Pork Chops with a Tennessee Whiskey Glaze For more barbecue and grilling recipes visit: http://howtobbqright.com/ Whenever I buy pork 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 this Mojo Pork Chop 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 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. 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 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 Mojo Pork Chops a try the next time you fire up the smoker. Mojo Pork Chops Recipe - 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 Directions: 1. Season Pork Chops with Tennessee Mojo BBQ Magic Rub on all sides and rest for 30 minutes. 2. Prepare Drum Smoker for indirect cooking at 275⁰. Add 1 chunk of cherry wood for smoke flavor. 3. Place chops directly on grill grate and smoke until internal temp reaches 135-140⁰ turning half way through cooking process. 4. 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. 5. Brush glaze over chops and continue to cook until final internal temperature of 145⁰. 6. Rest chops for 5-10 minutes and serve with additional glaze for dipping. For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/