Red Bell Pepper Chops w/Mesquite: qview

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I probed into the edges of two chops and temps are running in mid 130* range, so they are coming along nice and slow...should be a good wet smoke.




Thanks!

Eric
 
Hmm...these are taking longer than I expected, though we're getting closer now @ ~154* IT.

The bones are sweating out quite a bit of marrow juices now, so it shouldn't be too much longer:



Eric
 
Man, I'm gettin' hungry!

160* IT now, so these are about to land on a platter:


Eric
 
A couple of the 4 chops got dried out somewhat...maybe coat with butter or EVOO before the rub next time and/or pull @ 160* instead of 166-168* like I did tonight.

Flavor of the rub is very good with the mesquite...light, but distinct.

Just out of the Vault, with their partners in experimentation with this rub so far today:



Don't see much of a smoke ring, but it definitely has the flavor:



I'm definitely going to keep using this rub...beef is next on the agenda.

Thanks all!

Eric
 
Eric,

Those are some good looking chops, I'm with you on the low temps, lately I've been smoking at 215°-220°, it takes longer, but oh la la, ...the family is burned out on Pig's Worst Nightmare so I'm going to give your rub a try, looks and sounds delicious.

Gene
 
And to think I was goofing off today and I could have been doing that...great looking chops and I will try that rub...
points.gif
 
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