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The BBQ sauce used: Dijon mustard, whiskey, garlic powder, ketchup, A-1 steak sauce. & light brown sugar.
The finished Whiskey BBQ Sauce
The rub used: Ground cloves, cayenne pepper, cumin, onion powder, garlic powder, sweet paprika, light brown sugar, Kosher salt & black pepper.
The finished rub.
I soaked some hickory chips for an hour before grilling the steaks.
The 1 1/4" thick bone-in loin chops were remved from the fridge 30 minutes before i grilled them.
The pork t-bones were sprayed with canola oil & the rubbed.
The pork t-bones are on the Egg which is at 550 degrees.
The pork t-bones were direct grilled for 8 minutes.
The pork t-bones are finished using the half moon raised grid & drip pan. It took them about 12 minutes to reach 140 degrees internal temperature.
The BBQ sauce was a bit sweet and very tangy.
Besides the BBQ sauce the pork t-bones were served with some Bush Steakhouse Grillin' Beans.
The pork t-bones had a tasty outer bark and were moist & tender on the inside with a hint of hickory smoke flavor.
This was a very tasty meal indeed.
Despite being grilled at the high temperature of 550 degrees these pork t-bones were very moist on the inside, which I attribute to the thick walls & tight seal of the Egg.