Two-Finger Pork Chops

Two-Finger Pork Chops

Serves: 4
Prep Time: 30 minutes, plus 2 to 4 hours marinated in brine
Grill Time: 1 hour



4 porterhouse pork chops, at least 2.5 cm thick
2 Litres KJ’s basic brine


For the Rub

1 tablespoon smoked paprika
2 teaspoons sugar
2 teaspoons salt
2 teaspoons light brown sugar
⅓ teaspoon granulated garlic
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper


For the Glaze

⅓ cup red pepper jelly
2 tablespoons sorghum syrup
1 tablespoon unsalted butter
1½ teaspoons soy sauce


Place the pork chops in the brine and refrigerate for 2 to 4 hours.

Preheat your Kamado JAN to 120°C and set it up for indirect heat. If you add wood for extra smoke flavor, wait for the smoke to change from heavy white to light white, bluish, or clear.

Remove the pork chops from the brine, rinse, and pat dry.
Mix the rub ingredients together in a small bowl. Season the pork chops with the rub on all sides. Place on the grill and roast with the grill lid closed until the chops hit an internal temperature of 60°C–63°C.

Meanwhile, combine the glaze ingredients in a small saucepan over medium heat on the stovetop for 5 minutes, stirring occasionally and remove from heat.

Remove the chops from the grill and let rest on a raised rack. Switch the kamado to direct heat and open the top and bottom vents to bring the cooking temperature to above 260°C.

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