The trick is to smoke the meat without making the meat smoke

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The BBQ sauce used: Dijon mustard, whiskey, garlic powder, ketchup, A-1 steak sauce. & light brown sugar.

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The finished Whiskey BBQ Sauce

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The rub used: Ground cloves, cayenne pepper, cumin, onion powder, garlic powder, sweet paprika, light brown sugar, Kosher salt & black pepper.

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The finished rub.

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I soaked some hickory chips for an hour before grilling the steaks.

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The 1 1/4" thick bone-in loin chops were remved from the fridge 30 minutes before i grilled them.

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The pork t-bones were sprayed with canola oil & the rubbed.

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The pork t-bones are on the Egg which is at 550 degrees.

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The pork t-bones were direct grilled for 8 minutes.

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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.

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The BBQ sauce was a bit sweet and very tangy.

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Besides the BBQ sauce the pork t-bones were served with some Bush Steakhouse Grillin' Beans.

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The pork t-bones had a tasty outer bark and were moist & tender on the inside with a hint of hickory smoke flavor.

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This was a very tasty meal indeed.

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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.

© 2013 Jim Mahoney