Firecracker BBQ Smokehouse Dinner

Allergens

N/A

Ingredients

• 6 bone
• in pork loin chops (1 1/2 inches thick)
• 1 cup hickory wood chips, soaked in water for at least 30 minutes
• 2 cups barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup Worcestershire sauce
• 1/4 cup tomato paste
• 2 tablespoons molasses
• 2 tablespoons honey
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions

1. Preheat your grill to medium high heat (approximately 350°F). Drain the soaked wood chips.
2. In a medium saucepan, combine barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, tomato paste, molasses, honey, chili powder, garlic powder, onion powder, and smoked paprika. Stir until well mixed, and bring to a simmer over medium heat. Remove from heat and let cool.
3. Season pork loin chops with salt and pepper to taste. Place them directly on the preheated grill, placing soaked wood chips on coals or in a smoker box. Grill for 4 minutes per side, basting occasionally with the barbecue sauce mixture.
4. Continue grilling and basting until pork chops reach an internal temperature of 145°F. Remove from heat, let rest for 3 minutes, and serve immediately.

Chef’s Insight

Grilling over wood chips adds a unique flavor that enhances the sweet and tangy notes of the barbecue sauce.

Notes

Make sure to keep an eye on the grill temperature and adjust as needed for optimal results.