Smoked Pork Chops

• Grill: Traeger Ironwood XL
• Primary Rub: Meat Church Holy Gospel Rub
• Sauce: Motley Que Raspberry Chipotle
• Fuel: Lumber Jack Competition Blend Pellets
• Accessories: 
• Traeger Basting Brush
• Big Green Egg Instant Read Thermometer
• Victorinox Classic Chef Knife
• Teak Haus - Marine Chopping Board

Step 1: 

Fire up the grill! We're looking to stabilize the temperature at around 225°F. 

Step 2:

Season the pork chops with Meat Church's Holy Gospel. We suggest using a binding agent to help the seasoning stick to the meat. For this cook, we used mustard which should not alter the taste of your recipe but will do a great job as a binder. If you do not have mustard, olive oil is a great alternative. 

Step 3:

Place them on the grill, slightly apart from each other. The less you move them around, the better. It'll prevent the chops from losing or crumbling some of the seasoning. 

Step 4: 

Every now and then, it is a good idea to check the internal temperature of you chops with your favourite meat thermometer. If you do not have an instant reader, we strongly suggest Big Green Egg's Instant Read Thermometer or Thermoworks' Thermapen. They are easy to use and incredibly reliable devices. That being said, we want to reach an internal temperature between 130-135°F. 

Step 5:

Remove the chops from the grill and fire it up to 500°F. The plan is to increase the temperature to then baste for taste and add moisture to the pork. 

Step 6: 

Place the pork chops back on the grill and baste them with Motley Que's Raspberry Chipotle sauce. After 2 minutes, flip and baste the other side. Leave for another 2 minutes. 

Step 7:

Remove the pork chops from the grill, grab your favourite knife, cut and enjoy!