Not your ordinary bone-in pork chops - smoky, juicy, and incredibly tender -these beauties include a large piece of the rib protruding from the chop, resembling a tomahawk axe. We got our hands on a full rack frenched pork rib and trimmed ourselves, every other bone, for a very thick chop. We found these at a warehouse club, but this cut can be hard to find, so look around or ask a local butcher -it will be worth the effort. This recipe can be used on regular pork chops, but your cooking times will vary.
We used our Gulf BBQ and Apple Smack (apples go with pork!) on these pork chops to give it a sweet and delicate fruit flavor, allowing the pork flavor to shine through. We recommend using fruitwood or pecan wood for the smoke. Low and slow is the name of the game -you want this thick cut to get smoke flavor without frying out the pork.
These may be the best pork chops we have ever made, and it was dead simple. Quick cooking time, simple ingredients, hearty flavor, and big portions - this smoked tomahawk pork chop so big you may consider sharing, but after you taste it, you may not want to!
Those Florida Guys seasonings used in this recipe:
Yields: 4-6 Servings | Prep Time: 20 Minutes | Total Time: 2-3 hours
Ingredients:
Half rack of frenched pork ribs
1/2 tablespoon Gulf BBQ per chop
1/2 tablespoon Apple Smack per chop
½ stick unsalted butter
Process:
1 | Trim the chops close to the bone on one side, skip the middle bone, then trim close on the other bone to create the thickest possible tomahawk porkchop.
**you will technically “lose” some bones using this method, but you will get thick chops and you can cook the scrap bones for a snack later.**
2 | Preheat the smoker to 225 degrees.
3 | Season each tomahawk chop with a layer of Gulf BBQ and pat into the chop and allow to sweat on the counter for 10 minutes, then season with a layer of Apple Smack right before you put on the smoker.
**the thicker the pork chop, the more seasoning it can handle.**
4 | Place the tomahawks on the smoker, over indirect heat, and allow to cook until the internal temperature reaches 145 degrees.
**cook time will vary depending on the thickness of the tomahawks and the smoker temperature -always go by internal temperature for doneness.**
**If you have the ability to sear, do that when the internal temperature reaches 135-140 degrees -about 60-90 seconds per side will get the job done.**
5 | Remove the tomahawks from the smoker.
6 | Cover with foil and allow to rest for 5-10 minutes on the counter.
7 | Serve as-is or with a side of applesauce or your favorite BBQ sauce.
8 | Enjoy!
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