Happy St Patrick’s Day!! (Photo courtesy of my tailgating friend – David Hyde).
Last night we had a healthy meal of pork chops and a new oven-roasted Brussel Sprouts recipe. Pork chops can be boring, so I decided to liven things up by doing a rub comparison. The chops came from the “Farmers Market” in Oxford, MS and were local, farm-raised hogs.
The rubs for this “test” were Carnivore (Carnivore BBQ) “Rub Me Raw” – one of my favorite butt rubs – and Mike’s All Purpose Seasoning “Spicy Recipe” that I purchased at the Livingston Farmers Market a while back. The Mike’s rub had a lot of paprika, making it easy to tell which chop it was on.
I smeared a small amount of olive oil on each chop before applying the rubs, allowed them to melt for about 20 minutes, then onto the Mini BGE (it was raining on the large) at 300* for 4 minutes on one side and about 3 minutes on the other side. They temped out at about 135-137* internal so I pulled them and let them rest a few minutes.
Assessment: I split each chop in half, so we could both compare the rubs. We both agreed the Carnivore needed a little more salt, thus making the bolder “Mike’s All Purpose Seasoning” the slightly better choice tonight! I have to admit I deliberately sparingly applied the Carnivore, as I was unsure how salty it would be and thus chose to err on the light side – apparently a little too light. (It has more subtle flavors, although it makes a great bark on a Boston butt). I will definitely layer on more next time. Either of these rubs will give you excellent results, as will other choices like “Sprouts” (a local rub), lemon pepper, Greek seasoning or an herbal choice like Italian Seasoning or Herbes de Provence.
Of course, the Egg shined again with this cook – delivering chops that were so juicy one would find it hard to believe they had not been brined before grilling.
2 8 oz center-cut pork chops
Carnivore, Mike’s or your favorite rub
(1) Smear a light coating of olive oil on both sides of each chop.
(2) Liberally apply the rub to both sides of the chops and allow them to rest at room temp for 20-30 minutes.
(3) Prepare a direct fire at 300-350* dome temperature. Grill the chops for 4 minutes , then flip and grill until the internal temp is 135-137*.
(4) Cover with foil and rest for 5-8 minutes before serving.
Bonus recipe: Roasted Brussel Sprouts with Smoked Salt
4 cups Brussel sprouts, halved
4 tsp. olive oil
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp smoked salt
2 tsp Maple syrup (I used Walden Farms brand – no calories)
2 slices of bacon, chopped (leave this off if on the Ideal Protein diet)
(1) Preheat oven to 425*.
(2) Mix together all ingredients to make the marinade.
(3) Put the halved sprouts in a ziplock with the marinade and shake around to thoroughly coat them.
(4) Place the Brussel sprouts, cut side down, on a baking sheet and roast for 15 minutes. Flip them over and roast for another 10 minutes or until they are a nice brown color.
Happy St. Paddy’s Day from Misippi Egger (Clark Ethridge)